Four-Ingredient Spiced Lentil Soup

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting and hearty lentil soup made with just four key ingredients and a warm spice blend highlighting cumin and coriander. This Middle Eastern-inspired soup recipe (vegan, gluten free), ready in about 45 minutes, pairs red lentils, vegetable broth, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 35 min Serves 4 Middle Eastern cuisine 230 cal/serving

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Ingredients

1 cup rinsed red lentils
4 cups vegetable broth
1 tsp ground cumin
1 tsp ground coriander
2 tbsp olive oil
1 medium, finely chopped yellow onion
3 minced garlic cloves
1 tsp salt
1/2 tsp black pepper
for serving lemon wedges

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until soft and translucent.
Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp ground coriander. Cook for 1 minute until fragrant, stirring frequently to prevent burning.
Step 3: Add 1 cup rinsed red lentils and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are soft and soup thickens.
Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste. Use an immersion blender to partially puree the soup for a creamy texture while retaining some lentil pieces.
Step 5: Serve hot with fresh lemon wedges for squeezing over each bowl to brighten flavors.