Spiced Lentil Soup with Turmeric and Cumin

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A warming half-sized batch of lentil soup simmered with earthy turmeric and cumin, perfect for a nourishing meal. This middle eastern-inspired soups ready in about 40 minutes pairs red lentils, vegetable broth, small, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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

• 3/4 cup red lentils
• 3 cups vegetable broth
• 1 small, diced yellow onion
• 1 medium, diced carrot
• 2 minced garlic cloves
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp chopped cilantro leaves

Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium pot over medium heat. Add 1 small diced yellow onion and 1 medium diced carrot, sauté for 5 minutes until softened and onions turn translucent.
2. Step 2: Add 2 minced garlic cloves, 1 tsp ground turmeric, and 1 tsp ground cumin, cooking for 1 minute until fragrant.
3. Step 3: Stir in 3/4 cup red lentils and 3 cups vegetable broth, bring to a boil. Reduce heat to low and simmer uncovered for 20-25 minutes until lentils are tender and soup thickens.
4. Step 4: Season with 1 tsp salt, 1/2 tsp black pepper, and stir in 1 tbsp fresh lemon juice. Remove from heat and garnish with 2 tbsp chopped cilantro before serving.