Lentil and Cumin Soup with Lemon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A warming, spiced soup simmered with lentils and cumin, finished with a zesty lemon drizzle for a nourishing bowl. This middle eastern-inspired soups ready in about 45 minutes pairs rinsed brown lentils, large, finely diced onion, diced carrots 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, rinsed brown lentils
• 1 large, finely diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 tablespoon cumin
• 4 cups vegetable broth
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 2 tablespoons, chopped fresh dill

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 large diced onion and cook for 5 minutes until soft. Add 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves; cook for 5 more minutes until vegetables soften.
2. Step 2: Stir in 1 tablespoon cumin and cook for 1 minute until fragrant. Add 1 cup rinsed brown lentils and 4 cups vegetable broth, then bring to a boil.
3. Step 3: Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
4. Step 4: Stir in 1/4 cup lemon juice and season with salt and pepper to taste. Serve hot, sprinkled with 2 tablespoons fresh dill.