Simmered Tomato and Lentil Soup with Cumin and Turmeric

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant, aromatic soup featuring red lentils and tomatoes simmered with warm spices, perfect for a nourishing weeknight meal. This Asian recipe (vegetarian), ready in about 30 minutes, pairs red lentils, onion, garlic 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

• 1 cup red lentils
• 1 large, finely chopped onion
• 4 cloves, minced garlic
• 2 tablespoons, grated ginger
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 2 cups, diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons, chopped fresh cilantro
• 1 teaspoon salt
• 2 tablespoons olive oil

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 teaspoon cumin seeds and 1 large finely chopped onion, cooking for 5 minutes until the onion is golden and translucent.
2. Step 2: Add 4 minced garlic cloves and 2 tablespoons grated ginger, cooking for 1 minute until fragrant.
3. Step 3: Stir in 1/2 teaspoon turmeric and 2 cups diced tomatoes, cooking for 3 minutes until the tomatoes soften and release their juices.
4. Step 4: Add 1 cup red lentils and 4 cups vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer for 20 minutes until lentils are tender.
5. Step 5: Season with 1 teaspoon salt and stir in 2 tablespoons chopped fresh cilantro. Simmer for 2 more minutes, then serve hot.