Stockton-Inspired Spiced Vegetable and Lentil Soup
A hearty spiced vegetable and lentil soup rich with warming spices and fresh vegetables, reflecting the nourishing spirit of regional comfort food. This mediterranean-inspired soups (vegan) ready in about 55 minutes pairs dry brown lentils, (2 medium) carrots, diced, (2 stalks) celery stalks, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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 dry brown lentils
- 1 cup (2 medium) carrots, diced
- 1 cup (2 stalks) celery stalks, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 6 cups vegetable broth
- 1 cup diced tomatoes (canned)
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- for serving lemon wedges
Instructions
- Step 1: Rinse 1 cup dry brown lentils under cold water and set aside.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion, 1 cup diced carrots (about 2 medium carrots), and 1 cup diced celery stalks (about 2 stalks). Sauté for 5-6 minutes until vegetables soften and onions become translucent.
- Step 3: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika. Cook for 1 minute until fragrant.
- Step 4: Add the rinsed lentils, 6 cups vegetable broth, and 1 cup canned diced tomatoes to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils and vegetables are tender.
- Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 1/4 cup chopped fresh parsley just before serving. Serve hot with lemon wedges on the side to squeeze over soup for brightness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stockton-Inspired Spiced Vegetable and Lentil Soup take to make?
Total time is about 55 minutes (15 min prep + 40 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 Stockton-Inspired Spiced Vegetable and Lentil Soup?
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 dry brown lentils from drying out.
Can I substitute ingredients in Stockton-Inspired Spiced Vegetable and Lentil Soup?
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 Stockton-Inspired Spiced Vegetable and Lentil Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Stockton-Inspired Spiced Vegetable and Lentil Soup vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
