Virtual Collaboration-Inspired Spiced Lentil Soup

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A warming, spiced red lentil soup with aromatic spices, garlic, and tomatoes, offering comforting flavors perfect for any season. This Middle Eastern-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs red lentils, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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 olive oil
• 1 medium, diced yellow onion
• 4 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth
• 2 tbsp fresh lemon juice
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5-6 minutes until translucent and soft. Stir in 4 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon smoked paprika, cooking for 1 minute until fragrant.
2. Step 2: Add 1 cup red lentils, 1 can (14 oz) crushed tomatoes, and 4 cups vegetable broth. Stir well, bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until the lentils are tender and the soup thickens.
3. Step 3: Stir in 2 tablespoons fresh lemon juice, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Use an immersion blender to partially puree the soup for a creamy texture while leaving some lentils whole.
4. Step 4: Ladle the soup into bowls and garnish each with 1/4 cup chopped fresh cilantro before serving warm.