Half-Hour Spiced Lentil Soup with Turmeric and Cumin

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A hearty and warming lentil soup simmered with turmeric, cumin, and fresh vegetables, ready in just 30 minutes. This Middle Eastern-inspired soup recipe (vegetarian), ready in about 30 minutes, pairs dry red lentils, carrot, diced, celery stalk, diced 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 red lentils
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 4 cups vegetable broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice
• 2 tbsp 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 chopped onion, 1 diced carrot, and 1 diced celery stalk, sautéing for 5 minutes until vegetables soften and become fragrant.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground turmeric, and 1 tsp ground cumin, cooking for 1 minute until spices are fragrant.
3. Step 3: Add 1 cup dry red lentils and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until lentils are tender.
4. Step 4: Season soup with 1 1/2 tsp salt and 1/2 tsp black pepper. Stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh cilantro just before serving.