Quaternary Spiced Lentil and Vegetable Soup

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A hearty lentil soup featuring four key warming spices and a medley of fresh vegetables simmered to comfort. This Mediterranean summer cookout recipe (vegetarian), ready in about 50 minutes, pairs green lentils, carrot, and celery stalks for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 green lentils, rinsed
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 cup canned diced tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp ground turmeric
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion, 1 large diced carrot, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 6-7 minutes until vegetables are softened and onion is translucent.
2. Step 2: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, and 1/2 tsp ground turmeric. Cook for 1 minute until spices are fragrant.
3. Step 3: Add 1 cup rinsed green lentils, 6 cups vegetable broth, and 1 cup canned diced tomatoes with juices. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender.
4. Step 4: Season soup with 1 tsp salt and 1/2 tsp black pepper. Stir in 2 tbsp chopped fresh parsley before serving warm.