No-Cache Spiced Tomato Lentil Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty lentil soup with warming spices and fresh tomatoes, perfect for a nourishing, no-fuss meal. This middle eastern-inspired vegan (vegan) ready in about 45 minutes pairs red lentils, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 1 cup red lentils
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 large, diced carrot
• 1, diced celery stalk
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 14 oz can diced tomatoes
• 4 cups vegetable broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 1 diced large carrot, and 1 diced celery stalk; sauté for 6-7 minutes until softened and fragrant.
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 spices bloom.
3. Step 3: Add 1 cup red lentils, 14 oz canned diced tomatoes with their juice, and 4 cups vegetable broth. Stir well and bring to a boil over high heat.
4. Step 4: Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender and soup thickens.
5. Step 5: Season with 1 1/2 tsp salt and 1/2 tsp black pepper, then stir in 2 tbsp fresh lemon juice for brightness.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving.