Spiced Lentil and Vegetable Soup

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A hearty, half-batch lentil soup packed with warming spices and fresh vegetables for a nutritious, comforting meal. This Mediterranean-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs red lentils, carrot, celery stalk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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

• 1/2 cup rinsed red lentils
• 1 medium, diced carrot
• 1 diced celery stalk
• 1 small, diced onion
• 2 minced garlic cloves
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 3 cups vegetable broth
• 1/2 cup canned diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh cilantro

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Instructions

1. Step 1: In a medium pot, heat 1 tbsp olive oil over medium heat. Add 1 small diced onion, 1 diced carrot, and 1 diced celery stalk. Cook for 5 minutes until softened and fragrant.
2. Step 2: Stir in 2 minced garlic cloves, 1/2 tsp ground cumin, and 1/2 tsp ground coriander, cooking for 1 minute until spices bloom.
3. Step 3: Add 1/2 cup rinsed red lentils, 3 cups vegetable broth, and 1/2 cup canned diced tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
4. Step 4: Season with 1/2 tsp salt and 1/4 tsp black pepper, then stir in 1 tbsp fresh lemon juice for brightness.
5. Step 5: Serve topped with 2 tbsp chopped fresh cilantro for a fresh finish.