This warmly spiced lentil soup gets its depth from a toasty blend of cumin, coriander, turmeric, cinnamon, and smoked paprika, bloomed right in the pot with softened onion, celery, and garlic. Red lentils simmer down until they're thick and porridge-like, while chickpeas add heft and a satisfying bite in every spoonful. Tomato paste and diced tomatoes build a rich, brick-red base, and a finishing splash of lemon juice with fresh cilantro and parsley keeps the whole pot bright. It's a one-pot meal that feels hearty enough for dinner but light enough to eat on repeat all week. This version comes together easily for a vegetarian table, ladled hot with lemon wedges on the side for squeezing over each bowl.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the cumin, coriander, turmeric, cinnamon, smoked paprika, and cayenne and stir to coat the vegetables, cooking until the spices are fragrant and slightly darkened, about 1 minute more. Watch closely so the spices don't scorch.
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