Slow-Simmered Cumin and Coriander Lentil Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Aromatic lentil soup with warm cumin and coriander, simmered until thickened for a comforting, protein-rich meal. This mediterranean-inspired one pot (vegetarian) ready in about 50 minutes pairs olive oil, finely diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, 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 tbsp olive oil
• 1, finely diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3, minced garlic cloves
• 1 cup, rinsed brown lentils
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup rinsed brown lentils, 4 cups vegetable broth, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp dried thyme, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper (optional).
4. Step 4: Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender and soup thickens.
5. Step 5: Remove bay leaf and stir in 2 tbsp chopped fresh parsley. Season with additional salt and pepper to taste if needed.