Tadka-Style Lentil Soup with Lemon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A fragrant, protein-packed soup with warm spices and bright citrus notes, perfect for chilly days. This indian-inspired soups (vegetarian) ready in about 40 minutes pairs red lentils, vegetable oil, cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 finely diced onion
• 3 minced cloves garlic
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 tsp cumin seeds and toast for 1 minute until fragrant and slightly darkened.
2. Step 2: Add 1 finely diced onion and cook for 5 minutes until translucent, then stir in 3 minced garlic cloves and cook for 1 minute until aromatic.
3. Step 3: Add 1 cup red lentils, 1 can diced tomatoes (with juice), and 4 cups vegetable broth. Bring to a gentle simmer and cook uncovered for 20 minutes until lentils are tender.
4. Step 4: Stir in 2 tbsp fresh lemon juice and cook for 2 more minutes. Remove from heat and stir in 2 tbsp chopped cilantro. Serve hot.