Query Spiced Lentil Soup with Cumin and Coriander

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A warming lentil soup infused with ground cumin and coriander, offering a healthy and hearty vegetarian meal that's rich in flavor. This Middle Eastern-inspired vegan recipe, ready in about 45 minutes, pairs red lentils, vegetable broth, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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
• 4 cups vegetable broth
• 1 medium, diced onion
• 1 large, diced carrot
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• for serving lemon wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 1 diced large carrot, sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp ground coriander, cooking for 1 minute until the spices release their aroma.
3. Step 3: Add 1 cup rinsed red lentils and 4 cups vegetable broth to the pot. Bring to a boil, reduce heat to low and simmer uncovered for 25-30 minutes until the lentils are tender and the soup thickens.
4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, stirring well. Serve hot with lemon wedges for squeezing on top.