Spicy Lentil Soup with Cumin (Printable Version)
Warming lentil soup with carrots, celery, and bold cumin spices.
# Ingredient List:
→ Vegetables
01 - 1 medium onion, diced
02 - 2 large carrots, peeled and diced
03 - 2 celery stalks, diced
04 - 3 garlic cloves, minced
05 - 1 medium tomato, diced
→ Lentils
06 - 1 cup dried brown or green lentils, rinsed
→ Spices & Seasonings
07 - 2 tsp ground cumin
08 - 1/2 tsp ground coriander
09 - 1/4–1/2 tsp cayenne pepper
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground turmeric
12 - 1 bay leaf
13 - Salt and black pepper, to taste
→ Liquids
14 - 5 cups vegetable broth
15 - 1 tbsp olive oil
16 - Juice of 1/2 lemon
→ Garnish
17 - Fresh cilantro or parsley, chopped
18 - Plain yogurt or vegan yogurt
# Step-by-Step Instructions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes, until softened.
02 - Stir in garlic and tomato; cook for 2 minutes until fragrant.
03 - Add cumin, coriander, cayenne, smoked paprika, turmeric, and bay leaf. Stir for 1 minute to toast the spices.
04 - Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until lentils and vegetables are tender.
05 - Remove bay leaf. Stir in lemon juice and season with salt and black pepper to taste.
06 - For a creamier texture, partially blend the soup with an immersion blender or mash some lentils with a spoon.
07 - Serve hot, garnished with chopped cilantro or parsley and a dollop of yogurt if desired.
# Tips from hearthlykitchen:
01 -
- It comes together in under an hour with ingredients you probably already have or can grab in five minutes.
- The spices bloom beautifully while the lentils soak up all those warm, aromatic flavors.
- One pot means less cleanup, and somehow it tastes even better the next day.
02 -
- Don't skip toasting the spices in the oil—this thirty-second moment is what transforms basic ingredients into something with real soul and depth.
- Taste the lentils at the twenty-minute mark because every stove cooks differently, and you want them tender but not falling apart into mush.
- The lemon juice at the end isn't optional—it's the difference between a one-dimensional soup and one that makes people wonder what your secret is.
03 -
- If you want extra heat, mince a fresh chili and add it with the garlic instead of relying only on cayenne pepper.
- Use an immersion blender to create a partially chunky soup—this gives you the best of both worlds between broth and creaminess.
- Serve with warm pita or crusty bread to soak up every last bit of that golden, spiced broth.