Spiced Northern-Style Lentil Soup with Carrot and Cumin

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warming lentil soup featuring earthy cumin and tender carrots, inspired by northern regional flavors, perfect for a comforting, nutritious meal. This Middle Eastern-inspired soup recipe (vegan, gluten free), ready in about 50 minutes, pairs green lentils, carrots, yellow onion 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 rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 40 min Serves 4 Middle Eastern cuisine 250 cal/serving

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Ingredients

1 cup, rinsed green lentils
2 medium, diced carrots
1 medium, diced yellow onion
3 minced garlic cloves
2 tsp ground cumin
1 tsp ground coriander
6 cups vegetable broth
2 tbsp olive oil
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp fresh lemon juice
1/4 cup chopped, for garnish fresh cilantro

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sauté for 5 minutes until soft and fragrant.
Step 2: Stir in 2 tsp ground cumin and 1 tsp ground coriander, cooking for 1 minute until spices release aroma.
Step 3: Add 2 medium diced carrots and 1 cup rinsed green lentils to the pot, stirring to coat with spices.
Step 4: Pour in 6 cups vegetable broth, increase heat to high and bring to a boil. Reduce heat to low, cover and simmer for 30-35 minutes until lentils and carrots are tender.
Step 5: Season with 1 1/2 tsp salt, 1/2 tsp black pepper, and stir in 2 tbsp fresh lemon juice to brighten the flavors.
Step 6: Serve hot, garnished with 1/4 cup chopped fresh cilantro.