General Spiced Lentil Soup with Carrots and Cumin

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A hearty lentil soup infused with warming cumin and aromatic spices, perfect for a comforting meal that nourishes the whole family. This mediterranean-inspired soups (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 cloves 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

Instructions

1. 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.
2. Step 2: Stir in 1 tsp ground cumin and 1/2 tsp ground coriander, cooking for another 30 seconds to release the spices' aroma.
3. 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.
4. 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.