Anti Inflammatory Red Lentil Soup with Cumin and Lemon

Total time55 min

Prep time15 min

Cook time40 min

Anti Inflammatory Red Lentil Soup with Cumin and Lemon

This warming, spiced soup builds a deep base of onion, garlic, and carrot before layering in cumin, coriander, turmeric, and a touch of cayenne — the kind of aromatic blend that makes a bowl feel genuinely nourishing. Red lentils simmer right in the broth until they turn soft and creamy, then get partially blended for that perfect balance of silky body and gentle texture. A finishing splash of fresh lemon juice brightens everything, cutting through the richness of the spices and tomatoes. The smoked paprika oil drizzled on top adds a smoky, vivid finish that turns a simple pot of soup into something worth savoring slowly. Naturally plant-based and full of turmeric, garlic, and other soothing, anti-inflammatory-friendly ingredients, it's an easy one to put on repeat. Serve it with a wedge of lemon and a scatter of parsley for a bowl that's as comforting as it is vibrant.

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Ingredients

6 servings

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large yellow onion, finely diced
4 garlic cloves, minced
2 medium carrots, peeled and diced
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes
1 ½ cups red lentils, rinsed
6 cups low-sodium vegetable broth
1 tsp salt, plus more to taste
½ tsp black pepper
3 tbsp fresh lemon juice (from about 1 ½ lemons)

For the paprika oil

2 tbsp olive oil
1 tsp smoked paprika

For serving

¼ cup fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
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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