Mediterranean-Indian Spiced Lentil Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A nourishing soup featuring red lentils simmered with cumin, coriander, and tomatoes, finished with fresh spinach and lemon. This mediterranean-inspired soups (vegetarian, gluten-free) ready in about 45 minutes pairs rinsed red lentils, medium, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 red lentils
• 1 medium, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 2 cloves, minced garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1/2 cup, chopped spinach
• 1 tbsp lemon juice

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5 minutes until softened.
2. Step 2: Add 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper. Stir for 1 minute until fragrant.
3. Step 3: Stir in 1 cup rinsed red lentils, 4 cups vegetable broth, and 1 can diced tomatoes. Bring to a boil, then reduce heat to low and simmer for 20 minutes until lentils are tender.
4. Step 4: Stir in 1/2 cup chopped spinach and cook for 2 minutes until wilted.
5. Step 5: Season with salt and pepper to taste, then stir in 1 tbsp lemon juice. Serve hot.