Freshman’s Spiced Lentil Soup with Vegetables

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A hearty lentil soup packed with four layers of vegetables and warming spices, perfect for a nourishing first-year home cook’s meal. This Mediterranean recipe (vegetarian), ready in about 50 minutes, pairs brown lentils, carrot, celery stalks 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, rinsed brown lentils
• 1 large, diced carrot
• 2, diced celery stalks
• 1 medium, diced yellow onion
• 1 cup canned diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp cumin powder
• 1 tsp smoked paprika
• 3 minced garlic cloves
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• for serving lemon wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Step 2: Add 1 medium diced yellow onion, 1 large diced carrot, 2 diced celery stalks, and 3 minced garlic cloves; sauté for 6-7 minutes until vegetables soften and onions turn translucent.
3. Step 3: Stir in 1 tsp cumin powder and 1 tsp smoked paprika; cook for 1 minute until fragrant.
4. Step 4: Add 1 cup rinsed brown lentils, 1 cup canned diced tomatoes, and 4 cups vegetable broth; bring to a boil.
5. Step 5: Reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender and soup thickens.
6. Step 6: Season with 1 1/2 tsp salt and 1/2 tsp black pepper; stir well.
7. Step 7: Remove from heat and stir in 1/4 cup chopped fresh parsley.
8. Step 8: Serve hot with lemon wedges for squeezing over each bowl.