Mediterranean Diet Friendly Red Lentil Soup with Turmeric, Cumin & Lemon

Total time55 min

Prep time15 min

Cook time40 min

Mediterranean Diet Friendly Red Lentil Soup with Turmeric, Cumin & Lemon

This vibrant lentil soup builds its flavor the way a good Mediterranean pot always does — a generous pour of olive oil, softened onion, garlic, and carrot, then a toasted blend of cumin, turmeric, coriander, and smoked paprika that blooms into something deeply fragrant before the tomatoes and lentils go in. Simmered until the lentils break down completely, it blends into a silky, golden puree brightened with a hit of fresh lemon juice right at the end. The finishing touch is a quick spiced olive oil drizzle, sizzled with more cumin and smoked paprika, spooned over each bowl along with parsley and extra lemon wedges. It's warming, plant-forward comfort food built on olive oil, legumes, vegetables, and citrus — exactly the kind of pantry staples this way of eating is built around. Make a big batch, since it only gets better as the flavors settle, and serve it with crusty bread for dipping. This one earns a permanent spot in a Mediterranean-style rotation.

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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
1 ½ tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
½ tsp smoked paprika
¼ tsp cayenne pepper
1 can (14 oz) diced tomatoes
1 ½ cups red lentils, rinsed
6 cups low-sodium chicken broth
1 tsp salt, plus more to taste
½ tsp black pepper
3 tbsp fresh lemon juice (from about 1 ½ lemons)

For the spiced drizzle

2 tbsp olive oil, for the spiced drizzle
1 tsp ground cumin, for the spiced drizzle
½ tsp smoked paprika, for the spiced drizzle

For serving

fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges (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 6–8 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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