Jobvite-Inspired Spiced Lentil and Vegetable Soup

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A hearty and comforting lentil soup simmered with aromatic spices and fresh vegetables for a nutritious meal. This Mediterranean soup recipe (vegetarian), ready in about 55 minutes, pairs green lentils, olive oil, and onion for a weeknight-friendly dinner. Each serving lands at about 250 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 "Build a week of meals around this recipe" 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 rinsed green lentils
• 2 tbsp olive oil
• 1 medium onion, diced
• 1 large carrot, diced
• 1 celery stalk, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 1 diced large carrot, and 1 diced celery stalk, sautéing for 5-6 minutes until vegetables soften and onion becomes translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika, cooking for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed green lentils, 6 cups vegetable broth, and 1 can (14.5 oz) undrained diced tomatoes. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender.
4. Step 4: Season soup with 1 tsp salt and 1/2 tsp black pepper, then stir in 2 tbsp fresh lemon juice and 1/4 cup chopped fresh cilantro before serving hot.