Amazing Warm Spiced Lentil Soup Recipe
Introduction
This aromatic, soul-warming lentil soup brings cozy comfort to any chilly day. Red lentils cook quickly into a creamy, satisfying texture, while warming spices like cumin, coriander, and a touch of cinnamon build deep, fragrant flavor. A splash of lemon brightens every spoonful, and a mix of vibrant vegetables adds color and nourishment. It's a simple, one-pot meal that's naturally vegetarian, protein-packed, and perfect for busy weeknights or relaxed weekends. Serve with crusty bread or a side salad for a complete, feel-good dinner.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/2 teaspoon smoked or sweet paprika
- 1/4 teaspoon ground cinnamon
- 1 cup red lentils (rinsed and drained)
- 4 cups vegetable broth (or water)
- 1 (14 oz) can diced tomatoes, with juice
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- Juice of 1 lemon
- 2 tablespoons chopped fresh cilantro or parsley (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery and cook for 5–6 minutes, stirring occasionally, until softened.
- Add the minced garlic, cumin, coriander, paprika, and cinnamon. Stir constantly for about 1 minute until fragrant.
- Pour in the rinsed red lentils, vegetable broth, and diced tomatoes with juice. Stir to combine, then increase the heat to bring to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 20–25 minutes until the lentils are tender and the soup has thickened slightly.
- Stir in lemon juice and season with salt and pepper to taste. If you prefer a smoother texture, use an immersion blender to partially or fully puree the soup.
- Ladle into bowls and garnish with fresh cilantro or parsley if desired. Serve with crusty bread or a simple salad.
Pro Tips & Notes
- Rinse Lentils: Always rinse red lentils in cold water before cooking to remove any debris and excess starch, which helps prevent the soup from becoming overly gummy.
- Spice Bloom: Toasting the spices with the aromatics for a minute unlocks their oils and deepens the overall flavor of the soup.
- Thickness Control: If the soup thickens too much as it cools, simply stir in a splash of broth or water to reach your preferred consistency when reheating.
- Lemon Brightness: Add lemon juice just before serving to preserve its fresh, vibrant flavor and balance the earthy lentils and spices.
Nutrition Facts (per serving)
- Calories: 256
- Protein: 14.8 g
- Carbohydrates: 42.2 g
- Dietary Fiber: 9.1 g
- Sugars: 6.3 g
- Fat: 4.1 g
- Sodium: 652 mg
Frequently Asked Questions
- Q: Can I use brown or green lentils instead? A: Red lentils cook the fastest and break down to create a naturally creamy soup; brown or green lentils hold their shape more and take longer. If substituting, increase liquid slightly and cook longer until tender.
- Q: Is this soup vegan? A: Yes, as long as you use vegetable broth, this recipe is fully plant-based and vegan.
- Q: How should I store leftovers? A: Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth to thin if needed. It also freezes well for up to 3 months.
- Q: My soup is too thick. What should I do? A: Thin with a little vegetable broth or water when reheating and adjust the seasoning as needed.