Take Out Lentil Soup with Garlic and Cumin
Warm, comforting, and packed with bold, earthy flavors, this Take Out Lentil Soup with Garlic and Cumin is the ultimate one-pot meal for cozy nights in. Made with hearty red lentils, a medley of aromatic spices like cumin, coriander, and smoked paprika, and a squeeze of fresh lemon juice for a bright finish, this soup strikes the perfect balance of richness and zest. Nutritious vegetables like carrots, celery, and onions create a savory base, while the partially blended texture adds a satisfying creaminess without the need for dairy. Ready in under an hour and loaded with plant-based protein, this easy-to-make lentil soup is a deliciously healthy dinner option that pairs wonderfully with crusty bread or a fresh green salad. Perfect for meal prep, quick weeknight dinners, or a soul-soothing takeout alternative at home!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 cup dried red lentils
- 1 14-ounce can diced tomatoes, canned
- 6 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large lemon, juiced
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, ground cumin, ground coriander, and smoked paprika. Cook for 1 minute until fragrant.
Rinse the red lentils under cold water until the water runs clear. Add the rinsed lentils to the pot.
Stir in the canned diced tomatoes, vegetable broth, salt, and black pepper.
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender.
Using an immersion blender, partially blend the soup for a creamier texture, leaving some chunks for heartiness. Alternatively, carefully transfer 2 cups of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the fresh lemon juice and adjust the seasoning with additional salt or pepper if needed.
Serve hot, topped with freshly chopped parsley. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6413 mg | 279% | |
| Total Carbohydrate | 265.1 g | 96% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 47.8 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 6252 mg | 133% | |
*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.
