North Compass Spiced Lentil and Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A comforting lentil soup seasoned with warming spices, inspired by the concept of north as a guiding, grounding direction. This mediterranean-inspired vegan (vegan) ready in about 55 minutes pairs dry brown lentils, rinsed, large carrot, diced, celery stalk, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 dry brown lentils, rinsed
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1/2 tsp smoked paprika
• 6 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes, canned
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 2 tbsp fresh lemon juice
• 1/4 cup fresh parsley, chopped

Instructions

1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat until shimmering. Add 1 medium diced yellow onion, 1 large diced carrot, 1 diced celery stalk, and 3 minced garlic cloves. Sauté for 6 minutes until vegetables soften and become fragrant.
2. Step 2: Stir in 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric powder, and 1/2 tsp smoked paprika. Cook for 1 minute to toast the spices and release their aroma.
3. Step 3: Add 1 cup rinsed dry brown lentils, 6 cups vegetable broth, and 1 (14.5 oz) can diced tomatoes with their juice. Stir to combine.
4. Step 4: Bring soup to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender and soup thickens, stirring occasionally.
5. Step 5: Season with 1 1/2 tsp salt and 3/4 tsp black pepper. Remove from heat and stir in 2 tbsp fresh lemon juice for brightness.
6. Step 6: Ladle soup into bowls and garnish each with 1/4 cup chopped fresh parsley before serving.