Vegetarian Red Lentil Soup with Turmeric, Cumin & Lemon

Total time55 min

Prep time15 min

Cook time40 min

Vegetarian Red Lentil Soup with Turmeric, Cumin & Lemon

This vibrant soup builds deep flavor from sautéed onion, garlic, and carrots, bloomed with warm cumin, turmeric, coriander, smoked paprika, and a touch of cayenne. Red lentils simmer down until completely soft, giving the soup its naturally creamy, velvety body once blended, while diced tomatoes add brightness and depth. A finishing squeeze of fresh lemon juice wakes everything up, and the sizzled spiced oil drizzled over the top adds a final layer of smoky aroma right before serving. Finished with parsley and lemon wedges, it's a warming, wholesome bowl that fits neatly into a vegetarian kitchen. Simple pantry spices and humble vegetables do all the heavy lifting here, proving comfort food doesn't need much more than a good pot and a well-stocked spice rack.

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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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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