Moroccan-Spiced Lentil Soup with Cumin and Coriander

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A comforting and aromatic lentil soup infused with ground cumin, coriander, and cinnamon, highlighting the humble legume with delicate North African spices. This Moroccan-inspired soup recipe (vegan), ready in about 55 minutes, pairs olive oil, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 cup, rinsed red lentils
• 4 cups vegetable broth
• 2 tbsp tomato paste
• 1 tbsp lemon juice
• to taste salt
• to taste black pepper
• 1/4 cup, chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6-8 minutes until vegetables are softened and fragrant.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp ground cinnamon. Cook for 1 minute until spices release their aroma.
3. Step 3: Add 1 cup rinsed red lentils, 4 cups vegetable broth, and 2 tbsp tomato paste. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until lentils are tender and soup thickens.
4. Step 4: Stir in 1 tbsp lemon juice and season with salt and black pepper to taste. Simmer for another 5 minutes.
5. Step 5: Remove from heat and garnish with 1/4 cup chopped fresh parsley before serving hot.