Simmered Yellow Lentil Soup with Cumin

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A nourishing soup made with yellow lentils, cumin, and fresh herbs, simmered to perfection for a comforting bowl. This indian-inspired soups ready in about 45 minutes pairs rinsed yellow lentils, vegetable broth, large, finely chopped 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 yellow lentils
• 4 cups vegetable broth
• 1 large, finely chopped onion
• 2 cloves, minced garlic
• 1-inch, grated ginger
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/4 tsp red chili powder
• 2 tbsp olive oil
• 2 cups, chopped spinach
• to taste salt
• 2 lemon wedges

Instructions

1. Step 1: Heat 2 tbsp olive oil in a pot over medium heat. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant.
2. Step 2: Add 1 large onion, finely chopped, and cook for 5 minutes until golden brown.
3. Step 3: Add 2 cloves garlic, minced, and 1-inch ginger, grated, and cook for 1 minute until fragrant.
4. Step 4: Stir in 1/2 tsp turmeric and 1/4 tsp red chili powder, cook for 30 seconds until aromatic.
5. Step 5: Add 1 cup yellow lentils, rinsed, and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 25 minutes until lentils are tender.
6. Step 6: Stir in 2 cups spinach, chopped, and cook for 2 minutes until wilted.
7. Step 7: Season with salt to taste. Serve with lemon wedges.