This recipe for Lentil Soup with Cumin and Coriander is a celebration of simple ingredients and bold flavors. It’s the kind of soup that warms you from the inside out, perfect for a chilly evening or a cozy weekend lunch. I first made this soup when my friend, Sarah, was going through a tough time; it was surprisingly comforting for both of us. The earthy lentils, fragrant spices, and bright vegetables create a truly satisfying experience. You can easily adjust the spices to your liking, adding a little more heat if you prefer a spicier soup.

I love how versatile this recipe is. You can easily customize it to your own preferences; add different vegetables, use different types of lentils, or even include some protein like sausage, chicken or chickpeas if you like. Experiment with the spices to find your perfect blend! I recently made a variation with smoked paprika. You might be surprised with how well that worked with the other flavours. Let me know how you get on.

Lentil Soup with Cumin and Coriander

Name: Lentil-Soup-with-Cumin-and-Coriander
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 1 cup Brown or green lentils; 1/2 cup Onion, chopped; 1/2 cup Carrots, chopped; 1/4 cup Celery, chopped; 1 tablespoon Olive oil; 1 teaspoon Cumin seeds; 1 teaspoon Coriander seeds; 4 cups Chicken broth (or vegetable broth); 1 (14.5 ounce) can Diced tomatoes; 1/2 teaspoon Salt; 1/4 teaspoon Black pepper; 2 tablespoons Fresh cilantro, chopped (for garnish)

A simple, flavorful, and hearty lentil soup, perfect for a cozy night in. This recipe is easily customizable to your liking – adjust the spices, add different vegetables, and make it your own!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

📖 Instructions

First, gather your ingredients! Make sure you have all your lentils, spices, and veggies ready to go. This makes the cooking process flow smoothly, believe me, I've learned from a few hectic kitchen experiences!
Next, finely chop the onion, carrots, and celery. Don't worry about being too precise – rustic is perfectly fine! I usually just roughly chop things, unless I am making something fancy.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery and sauté for about 5-7 minutes, or until the vegetables have softened slightly. Stir occasionally. I like to keep it low and slow to ensure everything is perfectly cooked.
Add the cumin and coriander seeds to the pot and cook for another minute, stirring constantly, until fragrant. This step really helps bring out the best in the spices. You'll know it's ready when the kitchen smells amazing!
Stir in the lentils, chicken broth (or vegetable broth for a vegetarian version), diced tomatoes, and a generous pinch of salt and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender. Sometimes I get distracted and leave it for 35 minutes - whoops!
Once the lentils are tender, use an immersion blender (or carefully transfer the soup to a regular blender) to partially puree the soup. This step is optional but makes for a creamier texture. I love doing it partially to leave some texture in the soup.
Taste and adjust the seasoning as needed. You may want to add more salt, pepper, or even a squeeze of lemon juice. This is where you add your personal touch! I found a squeeze of lime adds a little something special!
Serve hot! Garnish with fresh cilantro or a dollop of plain yogurt (or vegan alternative) if desired. Enjoy this delicious and warming soup, and don't forget to share it with someone you love!
A little tip: For a thicker soup, you can mash some of the lentils against the side of the pot before blending. Alternatively, you can simmer the soup uncovered for the last 10 minutes of cooking to reduce the liquid

📝 Notes

For a creamier soup, use an immersion blender or regular blender to partially puree the soup after cooking.
Feel free to adjust the amount of spices to your liking. Add more cumin or coriander for a stronger flavor.
You can also add other vegetables, such as potatoes, zucchini, or spinach, to this recipe. Just add them to the pot along with the other vegetables at step 3.
For an extra protein boost, add 1 cup of cooked chicken or chickpeas to the soup in step 6