Grave-Spiced Lentil Soup with Toasted Cumin and Coriander

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

A thoughtful lentil soup simmered with toasted whole spices that create deep, serious flavor notes perfect for a comforting meal. This mediterranean-inspired vegan ready in about 55 minutes pairs dry brown lentils, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 dry brown lentils
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 large, diced carrot
• 1, diced celery stalk
• 3 cloves, minced garlic cloves
• 1 tsp whole cumin seeds
• 1 tsp whole coriander seeds
• 1/2 tsp ground turmeric
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice
• 1 tbsp, chopped fresh parsley

Instructions

1. Step 1: Rinse 1 cup dry brown lentils under cold water and set aside. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Step 2: Add 1 tsp whole cumin seeds and 1 tsp whole coriander seeds to the oil and toast for 1-2 minutes until aromatic and slightly darker, stirring constantly to prevent burning.
3. Step 3: Add 1 diced yellow onion, 1 diced large carrot, and 1 diced celery stalk to the pot. Sauté for 5-6 minutes until vegetables soften and onions become translucent.
4. Step 4: Stir in 3 minced garlic cloves and 1/2 tsp ground turmeric, cooking for 1 minute until fragrant.
5. Step 5: Add the rinsed lentils and 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender.
6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 1 tbsp fresh lemon juice and 1 tbsp chopped fresh parsley before serving.