Four-Spice Lentil Soup with Mixed Vegetables

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A hearty lentil soup enriched with four complementary spices and a colorful mix of vegetables for a nourishing and warming meal. This Mediterranean recipe (vegetarian, gluten free), ready in about 50 minutes, pairs brown lentils, yellow onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 6, 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.

Ingredients

• 1 cup, rinsed brown lentils
• 1 medium, diced yellow onion
• 2 medium, diced carrot
• 2 diced celery stalks
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp ground turmeric
• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice
• 1/4 cup chopped for garnish fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 5-7 minutes until vegetables soften and onions are translucent.
2. Step 2: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, and 1/4 tsp ground turmeric, cooking for 1 minute until spices release their aroma.
3. Step 3: Add 1 cup rinsed brown lentils and 6 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes, stirring occasionally, until lentils are tender and soup thickens.
4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 2 tbsp fresh lemon juice to brighten flavors.
5. Step 5: Ladle soup into bowls and garnish each with 1/4 cup chopped fresh parsley before serving.