Half-Hour Spiced Lentil Soup with Carrots and Tomatoes

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A hearty and warming lentil soup enriched with aromatic spices, tender carrots, and ripe tomatoes, perfect for a nutritious weeknight meal. This Middle Eastern-inspired soup recipe (vegetarian, vegan), ready in about 35 minutes, pairs red lentils, carrots, diced, canned diced tomatoes 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 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 red lentils
• 2 medium carrots, diced
• 1 can (14.5 oz) canned diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice
• 1/4 cup fresh cilantro, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 4-5 minutes until translucent and fragrant.
2. Step 2: Add 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp ground coriander, and 1/4 tsp turmeric powder to the pot. Stir and cook for 1 minute until the spices bloom and become aromatic.
3. Step 3: Add 2 diced medium carrots, 1 cup red lentils (rinsed), 1 can (14.5 oz) diced tomatoes with their juice, and 4 cups vegetable broth. Stir to combine and bring to a boil.
4. Step 4: Reduce heat to low and simmer uncovered for 20 minutes until the lentils and carrots are tender and the soup has thickened slightly.
5. Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and stir in 1 tbsp fresh lemon juice. Ladle soup into bowls and garnish with 1/4 cup chopped fresh cilantro before serving.