Slow-Cooked Red Lentil Soup with Cumin
A nourishing soup where red lentils simmer gently with cumin for a deeply savory, smooth broth. This indian-inspired soups (vegetarian) ready in about 60 minutes pairs red lentils, medium onion, medium carrots 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 medium onion
- 2 medium carrots
- 2 stalks celery
- 3 cloves garlic
- 1 tsp cumin
- 4 cups chicken broth
- 1 tbsp coconut oil
- 1 tsp salt
Instructions
- Step 1: Heat 1 tbsp coconut oil in a large pot over medium-low heat until melted. Add 1 medium onion, finely diced, and cook for 3 minutes until softened.
- Step 2: Add 2 medium carrots, diced, 2 stalks celery, diced, and 3 minced garlic cloves, cooking for 2 minutes until fragrant.
- Step 3: Stir in 1 tsp cumin and cook for 30 seconds until aromatic, then add 1 cup red lentils, 4 cups chicken broth, and 1 tsp salt.
- Step 4: Bring to a gentle simmer over low heat, then reduce heat to low and cook uncovered for 45 minutes, stirring occasionally until lentils are tender and soup thickens.
- Step 5: Remove from heat and let rest for 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Red Lentil Soup with Cumin take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Red Lentil Soup with Cumin?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils from drying out.
Can I substitute ingredients in Slow-Cooked Red Lentil Soup with Cumin?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Red Lentil Soup with Cumin for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Cooked Red Lentil Soup with Cumin vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The cumin really elevated the lentils—perfect for a cozy dinner. My kids even asked for seconds!
- ★★★★☆
Cooked for my family, and the slow-cooked texture was divine. Took 20 mins longer than stated though.
- ★★★★☆
Loved the flavor, but it needed a pinch more salt. Still a keeper for busy weeknights.
