Cumin-Spiced Lentil Soup
A smooth, aromatic soup simmered with red lentils and cumin, creating a comforting bowl that's perfect for chilly days. This indian (vegetarian) ready in about 60 minutes pairs red lentils, vegetable broth, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup red lentils
- 4 cups vegetable broth
- 2 tbsp vegetable oil
- 1 medium (1 cup) onion, finely chopped
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1 tsp cumin seeds
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/2 cup coconut milk
- to taste salt
Instructions
- Step 1: In a large pot, heat 2 tbsp vegetable oil over medium heat. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant.
- Step 2: Add 1 cup finely chopped onion, 1 cup diced carrots, and 1/2 cup diced celery. Cook for 7-8 minutes until vegetables soften and onions turn golden.
- Step 3: Stir in 1 tbsp minced ginger and 1 tbsp minced garlic, cooking for 1 minute until aromatic.
- Step 4: Add 1 cup rinsed red lentils, 4 cups vegetable broth, 1 tsp ground cumin, 1/2 tsp turmeric, and salt to taste. Bring to a boil, then reduce heat to low and simmer for 25 minutes until lentils are tender.
- Step 5: Remove from heat and blend with an immersion blender until completely smooth (or transfer to a regular blender in batches).
- Step 6: Stir in 1/2 cup coconut milk and adjust salt. Return to low heat for 2 minutes to warm through without boiling.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Spiced Lentil Soup take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cumin-Spiced Lentil Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils from drying out.
Can I substitute ingredients in Cumin-Spiced Lentil Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cumin-Spiced Lentil Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cumin-Spiced Lentil Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
