Hearty Spiced Lentil Soup

Name: Hearty Spiced Lentil Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 large onion, diced; 2 cloves garlic, minced; 2 carrots, diced; 2 ribs celery, diced; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp smoked paprika; 1/2 tsp turmeric; 1/4 tsp black pepper; 1 1/2 cups brown lentils, rinsed; 6 cups vegetable broth; 1 can (14 oz) diced tomatoes; 1 bay leaf; 1 tbsp lemon juice; Salt to taste; Fresh parsley, chopped for garnish

🕒 Prep: 10 min

🔥 Cook: 40 min

🍽 Serves: 6

★★★★★

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If you're looking for a comforting dish that brings warmth and a touch of spice into your kitchen, this Hearty Spiced Lentil Soup is your go-to recipe. Perfect for chilly days or when you need a nourishing meal, it's packed with flavor and easy to whip up.

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Ingredients for Hearty Spiced Lentil Soup

Olive oil is the base for sautéing, adding a subtle richness to the soup. Onion, garlic, carrots, and celery form the classic aromatic quartet, creating a flavorful foundation. The spices – ground cumin, ground coriander, smoked paprika, and turmeric – add warmth and complexity. Black pepper gives a mild kick. Brown lentils are the star, offering protein and heartiness. Vegetable broth provides depth, while diced tomatoes add acidity and sweetness. A bay leaf infuses the soup with a subtle herbal note, and a splash of lemon juice brightens everything up. Finally, a sprinkle of fresh parsley adds a fresh pop of color and flavor.

Tips & Tricks

Rinse lentils thoroughly before using to remove dust and improve their texture.
If you prefer a creamier texture, blend part of the soup with an immersion blender.
Adjust the spices to your taste — you can add more paprika for smokiness or more cumin for warmth.

Serving Suggestions

This soup pairs beautifully with a crusty loaf of bread for dipping, or serve it alongside a simple green salad with a lemon vinaigrette. It's also great topped with a dollop of yogurt or a sprinkle of feta for added creaminess and tang.

Frequently Asked Questions

Can I use red lentils instead of brown?: Yes, but red lentils cook faster and may result in a different texture.
How long can I store leftovers?: Store the soup in an airtight container in the fridge for up to 5 days. It also freezes well for up to 3 months.

Hearty Spiced Lentil Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it shimmers, add your diced onion. Sauté for about five minutes until it turns translucent, stirring occasionally to prevent sticking. Next, toss in the garlic, carrots, and celery. Let these cook together for another three to four minutes until they start softening. Now, sprinkle in the ground cumin, ground coriander, smoked paprika, turmeric, and black pepper. Stir them for a minute, just until they're fragrant and your kitchen smells amazing.

Add the brown lentils, vegetable broth, diced tomatoes, and the bay leaf to the pot. Stir everything to combine, then bring the mixture to a gentle boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 35 to 40 minutes, or until the lentils are tender. Before serving, fish out the bay leaf and discard it. Stir in the lemon juice for a bright finish, and season the soup with salt to your taste.

Why You'll Love This Recipe

Warm and comforting with a hint of spice.
Simple ingredients that pack a flavorful punch.
Perfect for meal prep — it tastes even better the next day!
Plant-based and full of protein-rich lentils.

Ingredients

1 tbsp olive oil

1 large onion, diced

2 cloves garlic, minced

2 carrots, diced

2 ribs celery, diced

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp smoked paprika

1/2 tsp turmeric

1/4 tsp black pepper

1 1/2 cups brown lentils, rinsed

6 cups vegetable broth

1 can (14 oz) diced tomatoes

1 bay leaf

1 tbsp lemon juice

Salt to taste

Fresh parsley, chopped for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add diced onion and sauté until translucent, about 5 minutes.

3. Stir in garlic, carrots, and celery, cooking for another 3-4 minutes until the vegetables begin to soften.

4. Add ground cumin, coriander, smoked paprika, turmeric, and black pepper, stirring for 1 minute until fragrant.

5. Add lentils, vegetable broth, diced tomatoes, and bay leaf. Stir to combine.

6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until lentils are tender.