Four-Ingredient Spiced Lentil Soup with Turmeric and Cumin

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A simple, comforting lentil soup made with four key spices for a warm, earthy flavor, perfect for any season. This Middle Eastern-inspired soup recipe (vegan), ready in about 40 minutes, pairs red lentils, vegetable broth, ground turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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, rinsed red lentils
• 4 cups vegetable broth
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 3, minced garlic cloves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp, for serving lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 3 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
2. Step 2: Stir in 1 tsp ground turmeric and 1 tsp ground cumin, cooking for 30 seconds to release their aromas.
3. Step 3: Add 1 cup rinsed red lentils and 4 cups vegetable broth to the pot, stirring to combine. Bring to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes until lentils are tender and soup thickens.
4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, stirring well. Use an immersion blender to partially blend the soup for a creamy but textured consistency.
5. Step 5: Remove from heat and stir in 1 tbsp lemon juice to brighten flavors. Serve hot.