General Spiced Lentil Soup with Carrots and Cumin
A hearty lentil soup infused with warming cumin and aromatic spices, perfect for a comforting meal that nourishes the whole family. This Mediterranean-inspired soup recipe (vegan, gluten free), ready in about 50 minutes, pairs dry brown lentils, carrots, diced, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 dry brown lentils
- 2 medium carrots, diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 6 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
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Equipment for this recipe
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Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 4-5 minutes until the onion is translucent and fragrant.
- Step 2: Stir in 1 tsp ground cumin and 1/2 tsp ground coriander, cooking for another 30 seconds to release the spices' aroma.
- Step 3: Add 1 cup dry brown lentils, 2 diced medium carrots, and 6 cups vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 30-35 minutes until lentils and carrots are tender.
- Step 4: Season the soup with 1 tsp salt and 1/2 tsp black pepper. Stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley just before serving for brightness and freshness.
