Spiced Lentil Soup Coriander (Print Version)

A hearty, aromatic lentil soup simmered with spices and fresh coriander for a comforting meal.

# What You'll Need:

→ Legumes

01 - 1 cup dried red lentils, rinsed

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1 celery stalk, diced
06 - 1 medium tomato, chopped

→ Liquids

07 - 5 cups vegetable broth

→ Spices & Seasonings

08 - 1 tablespoon olive oil
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon ground coriander
11 - 1/2 teaspoon ground turmeric
12 - 1/4 teaspoon smoked paprika
13 - 1/4 teaspoon ground black pepper
14 - Salt, to taste

→ Fresh Herbs & Garnish

15 - 1/2 cup fresh coriander (cilantro), chopped, plus extra for garnish
16 - 1 tablespoon lemon juice

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add finely chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic, diced carrots, and celery. Cook for an additional 3 minutes until fragrant.
03 - Incorporate ground cumin, coriander, turmeric, smoked paprika, and black pepper. Stir continuously for 1 minute to release the spices' aroma.
04 - Add chopped tomato and cook for 2 minutes to soften.
05 - Add rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes, stirring occasionally.
06 - Season with salt, stir in lemon juice and chopped coriander. Continue simmering for 2 minutes.
07 - Optionally, use an immersion blender to partially blend the soup for a creamier consistency, or leave it chunky as preferred.
08 - Ladle the soup into bowls and garnish with additional fresh coriander.

# Expert Tips:

01 -
  • It comes together in under an hour, yet tastes like you've been simmering it all day with those warming spices that make your kitchen smell incredible
  • Naturally vegan and gluten-free, so it's a recipe that welcomes everyone to the table without any compromise on flavor
  • The lentils break down into a naturally creamy texture, giving you that comforting richness without needing cream or butter
02 -
  • Red lentils are forgiving and fast—they break down naturally, which is exactly what you want here. Don't use green or brown lentils for this recipe; they need longer cooking and won't create that creamy texture
  • The spice toasting step is non-negotiable if you want depth. That single minute of cooking transforms ground spices from flat to fully alive, and it's what separates this from tasting like just another lentil soup
  • Salt at the end, not the beginning—this lets you adjust properly and prevents the lentils from staying tough. Add it slowly and taste as you go
03 -
  • For a spicier version that really wakes you up, add a pinch of cayenne pepper or chili flakes during the spice toasting step—start with 1/4 teaspoon and add more if you want serious heat
  • If you want it creamier without using dairy, reserve a cup of the cooked soup before serving, blend it completely smooth, and stir it back in. You get creaminess with all the lentil texture still visible
  • Make extra and freeze it in individual portions. On days when cooking feels like too much, you have something nourishing ready in minutes

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