Looking for a cozy, budget-friendly meal packed with protein and flavor? This spiced lentil vegetable soup is made in one pot with pantry staples like lentils, diced tomatoes, and warming spices like curry powder and cumin. It’s nutritious, filling, and perfect for meal prep.
Why I Love This Recipe
There’s something incredibly comforting about a bowl of lentil soup. It’s hearty, healthy, and so easy to make. My version takes a classic lentil vegetable soup and adds an extra depth of flavor with curry powder and cumin, giving it a deliciously spiced kick. Plus, this is an affordable recipe that relies on simple, shelf-stable ingredients. It’s perfect for a cozy weeknight dinner or meal prep! Oh, and it also freezes really well!
This soup is
- One-pot & easy – minimal cleanup!
- Protein-packed & nutrient-dense – thanks to lentils and vegetables.
- Dairy-free, vegan, & gluten-free – naturally wholesome and satisfying.
Ingredients & Substitutions
Here’s what you’ll need to make this flavorful lentil vegetable soup:
- Olive oil – Adds richness to sauté the aromatics.
- Onion, garlic, carrots, and celery – The classic flavor base for soups.
- Cumin & curry powder – Adds warmth and depth of flavor.
- Dried basil & oregano – Enhances the herbaceous taste.
- Diced tomatoes – Use canned tomatoes for convenience and a slightly tangy flavor.
- Brown lentils – Hold their shape well and provide plant-based protein.
- Vegetable broth & water – Creates a flavorful, nourishing base.
- Spinach – Stirred in at the end for added nutrients.
- Red pepper flakes – Optional, for those who love a little heat!
Ingredient Tips
- You can swap brown lentils for green lentils or red lentils (though red lentils will break down and create a creamier texture).
- Add a squeeze of lemon juice at the end for brightness.
- If you love extra spice, increase the red pepper flakes or add smoked paprika.
How to Make This Spiced Lentil Vegetable Soup
Step 1
Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for about 5 minutes until softened.
Step 2
Stir in garlic, cumin, curry powder, basil, and oregano. Cook for 1 minute until fragrant.
Step 3
Add diced tomatoes, lentils, vegetable broth, and water. Season with salt and pepper. Bring to a simmer and cook for about 30 minutes, until lentils are tender.
Step 4
Stir in spinach and let sit for 5 minutes before serving. Add more seasoning or red pepper flakes, if desired.
Tips for the Best Lentil Soup
Rinse the lentils: This removes excess starch and prevents a gummy texture.
Use a high-quality broth: Since this soup relies on simple ingredients, a flavorful vegetable broth makes a difference.
Adjust the thickness: If the soup is too thick, add more broth or water. If too thin, simmer longer.
Make it creamy: Blend half of the soup for a creamier texture. I sometimes like to add a splash of coconut milk for richness.
How to Store & Make Ahead
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: This soup freezes beautifully for up to 3 months. Reheat on the stovetop, adding extra broth if needed.
Make ahead: This soup tastes even better the next day as the flavors meld together.
Other Soup Recipes You’ll Love
- Spiced Butternut Squash and Pear Soup
- Easy Pumpkin and Lentil Soup
- Spiced Carrot and Ginger Soup
- Creamy Dairy Free Butternut Squash Soup
- Carrot, Apple and Celery Soup
- Easy White Bean Soup
FAQ
Final Thoughts
This spiced lentil vegetable soup is the perfect easy, one-pot meal for any season. It’s budget-friendly, full of flavor, and packed with wholesome ingredients. Whether you’re looking for a quick dinner or meal prep option, this recipe is guaranteed to warm you up and keep you full.
Let me know if you try it! Leave a comment below and tag me on social media so I can see and share it with others!
Happy cooking!
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Spiced Lentil and Vegetable Soup
This spiced lentil vegetable soup is the perfect easy, one-pot meal for any season. It’s budget-friendly, full of flavor, and packed with wholesome ingredients. Whether you’re looking for a quick dinner or meal prep option, this recipe is guaranteed to warm you up and keep you full.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 3 carrots, diced
- 2 celery sticks, diced
- 2 tsp cumin
- 1 tsp curry powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 can (14 oz) diced tomatoes
- 1 cup Yupik Brown Lentils
- 4 cups vegetable broth
- 2 cups water
- Salt and pepper, to taste
- Red pepper flakes (optional)
- 1 cup chopped spinach
Instructions
- Heat olive oil in a large pot over medium heat.Add diced onion and carrots, cooking for about 5 minutes until softened.
- Stir in garlic and celery, cooking for another 2 minutes.
- Stir in cumin, curry powder, basil, and oregano. Cook for 1 minute until fragrant.
- Add diced tomatoes, lentils, vegetable broth, and water. Season with salt and pepper to taste.
- Bring to a simmer and cook for about 30 minutes, or until the lentils are tender and the carrots are soft.
- Turn off the heat and stir in the chopped spinach. Let the soup sit for 5 minutes to allow the flavors to meld.
- Ladle into bowls and enjoy warm.
Notes
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: This soup freezes beautifully for up to 3 months. Reheat on the stovetop, adding extra broth if needed.
Make ahead: This soup tastes even better the next day as the flavors meld together.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 122Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 547mgCarbohydrates: 15gFiber: 5gSugar: 4gProtein: 5g
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
