Spiced Lentil Soup Coriander (Printable version)

A warming lentil and coriander soup rich with spices and fresh herbs, ideal for cozy meals.

# Ingredient List:

→ 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 - 0.5 teaspoon ground coriander
11 - 0.5 teaspoon ground turmeric
12 - 0.25 teaspoon smoked paprika
13 - 0.25 teaspoon ground black pepper
14 - Salt, to taste

→ Fresh Herbs & Garnish

15 - 0.5 cup fresh coriander (cilantro), chopped
16 - 1 tablespoon lemon juice

# How to Make It:

01 - Heat olive oil in a large pot over medium heat and cook the finely chopped onion 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, stirring for one minute to release their aromas.
04 - Add the chopped tomato and cook for 2 minutes to soften.
05 - Add rinsed lentils and vegetable broth; bring to a boil, reduce heat, and simmer uncovered for 25 to 30 minutes, stirring occasionally.
06 - Season with salt, stir in lemon juice and chopped coriander, then simmer for 2 more minutes.
07 - Use an immersion blender to partially blend the soup for a creamier texture or leave it chunky according to preference.
08 - Ladle into bowls and garnish with additional fresh coriander.

# Expert Suggestions:

01 -
  • It comes together in under an hour, yet tastes like it simmered all day with its warming spice profile and tender lentils
  • One pot means less cleanup, more time savoring a bowl that feels both nourishing and somehow special
  • The fresh coriander at the end lifts everything into something unexpected and bright, even though the base is purely comfort
02 -
  • Don't skip toasting the spices for even just 1 minute. That brief moment in the hot pot transforms them from dormant flavors into something vibrant and alive.
  • Red lentils fall apart more than brown or green lentils, which is exactly what you want here. If you prefer a firmer texture, use brown lentils and add 5 to 10 minutes to the cooking time.
03 -
  • Make your own vegetable broth if you have the time. The difference in flavor is noticeable and worth it, though store-bought works beautifully too.
  • Don't be afraid to taste the soup multiple times as it cooks. Season it in layers rather than all at once, adjusting as the flavors develop and deepen.

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