You know those days when the weather turns chilly and your soul demands something warm and comforting? Not just any warm liquid—I’m talking about a bowl of spiced goodness that makes you want to curl up with a book and ignore all your responsibilities. That’s exactly what this spiced lentil soup delivers! It’s like a warm hug in a bowl, except it’s made of lentils and doesn’t awkwardly pat your back.
Why This Recipe is Awesome
First off, this soup is ridiculously easy to make. Like, “I’ve-had-three-glasses-of-wine-and-can-still-pull-this-off” easy. It’s also packed with protein and fiber, which means you can feel smugly virtuous while eating something that tastes sinfully good. Plus, the spices in this recipe will make your kitchen smell like you’ve been cooking all day, when really you’ve been binge-watching that show everyone’s talking about.
Bonus points: Lentils are dirt cheap, making this possibly the most budget-friendly way to impress dinner guests or trick them into thinking you’ve got your life together.
Ingredients You’ll Need
• 1 cup red lentils (the ones that look like tiny orange discs, not the green ones that take forever to cook)
• 1 onion, diced (tears are part of the cooking process, embrace it)
• 2 carrots, diced (baby carrots work too if that’s what’s hiding in your fridge)
• 3 cloves garlic, minced (or more if you’re not planning on kissing anyone soon)
• 1 tablespoon fresh ginger, grated (pre-grated stuff in a tube works too, I won’t tell)
• 1 tablespoon cumin
• 1 teaspoon turmeric (caution: it stains everything yellow, including your favorite white shirt)
• ½ teaspoon cinnamon
• ¼ teaspoon cayenne pepper (adjust according to your spice tolerance or desire to feel alive)
• 4 cups vegetable broth (store-bought is fine, homemade is you showing off)
• 1 can (14 oz) diced tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional if you’re one of those people who thinks it tastes like soap)
• A dollop of yogurt (because dollops make everything fancier)
Step-by-Step Instructions
1. Prep your veggies. Dice the onion and carrots, mince the garlic, and grate the ginger. This is the most labor-intensive part, I promise. Put on some music and pretend you’re in a cooking montage.
2. Heat the oil in a large pot over medium heat. Add the onions and carrots, sautéing until the onions get translucent and slightly golden (about 5 minutes). This is not the time to check Instagram—onions go from perfect to burnt while you’re scrolling.
3. Add the garlic and ginger to the pot and cook for another minute. Your kitchen should start smelling amazing right about now.
4. Sprinkle in all those gorgeous spices (cumin, turmeric, cinnamon, and cayenne) and stir for 30 seconds until they’re fragrant and you feel like you’ve been transported to a spice market in Marrakech.
5. Pour in the lentils, diced tomatoes, and vegetable broth. Give everything a good stir, bring to a boil, then reduce to a simmer. Cover partially with a lid and let it bubble away for about 25 minutes, or until the lentils are tender and starting to break down.
6. Season with salt and pepper to taste. If the soup seems too thick, add a splash more broth or water. If it’s too thin, let it simmer uncovered for a few more minutes.
7. Ladle into bowls and top with a dollop of yogurt and a sprinkle of cilantro. Congratulations, you just made soup that looks like it belongs on a food blog!
Common Mistakes to Avoid
Forgetting to rinse the lentils. Unless you enjoy a gritty texture or the occasional surprise pebble (spoiler alert: you don’t), give those lentils a good rinse before cooking.
Going ham with the cayenne. Remember, you can always add more spice, but you can’t take it away. Unless you want to be chugging milk straight from the carton, start conservative.
Walking away during the sautéing phase. Those onions will go from “perfectly caramelized” to “charcoal briquettes” in approximately 2.5 seconds if you decide to quickly check your email.
Expecting leftovers to look Instagram-worthy. This soup thickens as it sits, so day-two lentil soup will look more like lentil stew. Still delicious, just not as photogenic.
Alternatives & Substitutions
Not a fan of red lentils? Yellow split peas work great too. Green or brown lentils will also work, but they’ll take longer to cook and won’t break down as nicely.
Make it creamy: Blend half the soup with an immersion blender for a thicker, creamier texture. Or don’t, if washing extra equipment sounds like torture.
Vegan option: Skip the yogurt topping or use coconut yogurt instead. The soup itself is already vegan, so you’re mostly there anyway!
Protein boost: Add a handful of shredded rotisserie chicken or cooked sausage if you’re into that whole meat thing. IMO, the soup is perfect without it, but you do you.
Spinach addition: Throw in a handful of spinach in the last minute of cooking for extra nutrients and the illusion of eating more greens than you actually do.
FAQ (Frequently Asked Questions)
Can I make this in an Instant Pot?
Absolutely! Sauté everything using the sauté function, then pressure cook on high for 10 minutes with natural release. Your dinner will be ready faster than your DoorDash order would have arrived.
Will this freeze well?
Like a dream! Portion it into containers and freeze for up to 3 months. Future you will be extremely grateful when you’re too lazy to cook.
My soup got too thick. Did I mess up?
Nope! Lentil soup thickens as it sits. Just add a splash of water or broth when reheating. Crisis averted.
Can I use curry powder instead of all those individual spices?
Sure, if you want to take the easy way out (no judgment). Two tablespoons should do the trick, but you might miss the depth of flavor from the individual spices.
How long does this keep in the fridge?
About 4-5 days, which means you can pretend to meal prep even if you just made too much soup by accident.
Is this kid-friendly?
Depends on the kid. If they only eat chicken nuggets and plain pasta, probably not. For adventurous little eaters, reduce the cayenne and you’re good to go.
Final Thoughts
There you have it—a spiced lentil soup that’s perfect for impressing friends, nourishing yourself, or just having something to post on your food Instagram that isn’t takeout. It’s hearty enough to be a meal on its own but also plays well with others (like a crusty bread or simple salad).
The beauty of this soup is that it’s nearly impossible to mess up. Even if you get distracted by your phone, burn the onions slightly, or go overboard with the spices, it’ll still turn out delicious. That’s the magic of soup—it’s forgiving, just like we all need to be sometimes.
So go forth and simmer, my friend! Your taste buds, wallet, and that part of you that craves comfort on a cold day will thank you. And if anyone asks for the recipe, feel free to mumble something about “family secrets” while sending them this link.
