Slow-Simmered Lentil and Root Vegetable Soup with Cumin
A deeply comforting soup featuring earthy lentils and root vegetables simmered with warm cumin for a nourishing meal. This vegetarian-inspired soups (vegetarian) ready in about 60 minutes pairs rinsed dried brown lentils, olive oil, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 dried brown lentils
- 2 tbsp olive oil
- 1, diced onion
- 2, diced carrots
- 2, diced potatoes
- 3 cloves, minced garlic
- 1 tsp ground cumin
- 4 cups vegetable broth
- 1 cup, chopped kale
- to taste salt
- to taste pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 onion diced and 2 carrots diced, sautéing for 5 minutes until softened and slightly golden.
- Step 2: Add 2 potatoes diced, 3 garlic cloves minced, and 1 tsp ground cumin, stirring to coat and cook for 2 minutes until fragrant.
- Step 3: Pour in 4 cups vegetable broth, add 1 cup rinsed dried brown lentils, and bring to a simmer. Cover and cook for 30 minutes, or until lentils and vegetables are tender.
- Step 4: Stir in 1 cup chopped kale and season with salt and pepper to taste. Cook for an additional 5 minutes until kale is wilted.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Lentil and Root Vegetable 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-Simmered Lentil and Root Vegetable 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 rinsed dried brown lentils from drying out.
Can I substitute ingredients in Slow-Simmered Lentil and Root Vegetable 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-Simmered Lentil and Root Vegetable 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-Simmered Lentil and Root Vegetable 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
- ★★★★★
Loved this soup! The cumin really tied it all together.
- ★★★★★
Made it for my kids and they loved the creamy texture.
- ★★★★☆
The lentils were a bit mushy for my taste, but the flavors were good.
