Spiced Lentil Soup with Cumin and Coriander
A warming lentil soup balanced with half the usual spices for a gentle yet flavorful experience. This indian-inspired soups (vegetarian) ready in about 45 minutes pairs red lentils, vegetable broth, medium onion, diced 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
- 4 cups vegetable broth
- 1 medium onion, diced
- 1 large carrot, diced
- 2 cloves garlic cloves, minced
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp turmeric powder
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- for serving lemon wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 1 diced carrot, sauté for 6 minutes until softened and translucent.
- Step 2: Stir in 2 minced garlic cloves, 1/2 tsp ground cumin, 1/2 tsp ground coriander, and 1/4 tsp turmeric powder, cooking for 1 minute until fragrant.
- Step 3: Add 1 cup red lentils and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils are tender.
- Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Use an immersion blender to partially puree the soup for a creamy texture while leaving some lentils whole.
- Step 5: Serve hot with lemon wedges on the side for squeezing over to brighten the flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Lentil Soup with Cumin and Coriander take to make?
Total time is about 45 minutes (10 min prep + 35 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 Spiced Lentil Soup with Cumin and Coriander?
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 red lentils from drying out.
Can I substitute ingredients in Spiced Lentil Soup with Cumin and Coriander?
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 Spiced Lentil Soup with Cumin and Coriander 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 Spiced Lentil Soup with Cumin and Coriander 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.
