This warmly spiced red lentil soup is the kind of bowl you crave when you need something both cozy and bright. Onions, garlic, and carrots build a savory base, and a blend of cumin, coriander, turmeric, and a touch of cayenne turns fragrant as it toasts with the vegetables. Red lentils simmer down with diced tomatoes until they collapse into a silky, spoonable puree, then get a lift from fresh lemon juice right before serving. The sizzled cumin-coriander-paprika oil drizzled over the top adds a final layer of aroma that makes each bowl feel restaurant-worthy. Finished with parsley and a lemon wedge, it's a satisfying, plant-based soup that fits neatly into a vegan spread. Simple, deeply flavorful, and easy to make in one pot — this is a great one to add to your regular rotation.
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Heat 3 tbsp olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
Add the garlic and carrots and cook, stirring, until the garlic is fragrant and the carrots begin to soften, about 3 minutes.
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