Spiced Lentil Soup

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A hearty lentil soup featuring half the usual spice quantities for a mild yet flavorful comfort meal. This Middle Eastern-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs red lentils, vegetable broth, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
• 4 cups vegetable broth
• 1 medium, diced onion
• 1 medium, diced carrot
• 2, minced garlic cloves
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric powder
• 1 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 1 diced medium carrot, sautéing for 5 minutes until softened and onion turns translucent.
2. Step 2: Stir in 2 minced garlic cloves, 1/2 tsp ground cumin, 1/2 tsp ground coriander, and 1/4 tsp turmeric powder. Cook for 1 minute until spices are fragrant.
3. Step 3: Add 1 cup red lentils and 4 cups vegetable broth, stirring to combine. Bring to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes until lentils are tender.
4. Step 4: Season with 1 tsp salt and 1/4 tsp black pepper, then stir in 1 tbsp lemon juice. Use an immersion blender to partially puree the soup for a creamy texture, leaving some lentils whole for body.