Slow-Cooked Red Lentil Soup with Cumin

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A nourishing soup where red lentils simmer gently with cumin for a deeply savory, smooth broth. This Indian-inspired soup recipe (vegetarian), ready in about 60 minutes, pairs red lentils, onion, 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

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Add 2 medium carrots, diced, 2 stalks celery, diced, and 3 minced garlic cloves, cooking for 2 minutes until fragrant.
3. 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.
4. 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.
5. Step 5: Remove from heat and let rest for 10 minutes before serving.