This soup builds deep flavor from a simple base of onion, carrot, and celery softened in olive oil, then bloomed with cumin, coriander, smoked paprika, and a pinch of cayenne until the whole kitchen smells like something worth waiting for. Tomato paste and diced tomatoes deepen the color and give the broth body, while brown lentils simmer low and slow until tender and creamy, with a portion mashed back into the pot for extra richness. A finish of fresh lemon juice brightens the whole bowl, and a scattering of parsley plus a drizzle of good olive oil at the end keeps it feeling fresh rather than heavy. It's the kind of cozy, spoon-coating soup that tastes even better the next day, and it fits neatly into a gluten free lineup without sacrificing any of that slow-simmered comfort. Serve it with crusty bread on the side or on its own — either way, it's a reliable, hearty option to put into regular rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 8–10 minutes.
Add the garlic, cumin, coriander, smoked paprika, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
