Spiced Lentil Soup
Warm up with a bowl of hearty and aromatic Spiced Lentil Soup, a one-pot wonder that’s brimming with bold flavors and wholesome ingredients. This vegan and gluten-free recipe combines protein-packed red lentils with earthy spices like cumin, coriander, turmeric, and smoked paprika to create a satisfying meal that's both nutritious and comforting. Simmered alongside sautéed onions, carrots, and celery in a flavorful vegetable broth, this soup achieves a perfect balance of texture and taste. Customize it to your preference by blending for a smooth consistency or keeping it chunky for a rustic feel. Garnished with fresh parsley and a spritz of lemon, this easy-to-make soup is ready in just 50 minutes and perfect for cozy weeknight dinners or meal prepping. Keywords: spiced lentil soup, vegan lentil soup recipe, healthy soup, gluten-free soup, one-pot meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 cup red lentils, rinsed and drained
- 6 cups vegetable broth
- 1 14-ounce can diced tomatoes (canned, with juices)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 lemon wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrot, and celery to the pot. Cook, stirring occasionally, for 5-7 minutes, until the vegetables are softened.
Stir in the minced garlic, ground cumin, coriander, turmeric, and smoked paprika. Cook for 1 minute, allowing the spices to become fragrant.
Add the red lentils, vegetable broth, diced tomatoes (with their juices), salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the lentils are soft and the soup has thickened.
Taste the soup and adjust the seasoning with additional salt or pepper if needed.
Remove the pot from heat and let the soup cool slightly. For a creamier texture, use an immersion blender to partially blend the soup, or leave it chunky for a heartier texture.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6572 mg | 286% | |
| Total Carbohydrate | 178.1 g | 65% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 48.1 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 4914 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
