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Spiced Lentil and Vegetable Soup
Original recipe: 6 servings · Prep: 10 min · Cook: 36 min · Total: 46 min
By PowerProteinPlates Editorial TeamPublished Apr 17, 2026 | Updated Oct 21, 2026
Global
46 mins
gluten-freeeasy-recipeswhole-foodsmeal-prep-friendly
Red lentils simmer with tomatoes, carrots, celery and warming spices before zucchini and greens are added. Finish with lemon and herbs. Allow additional time to bring the pot to a boil; the listed timing is an estimate from the written cooking steps.
Prep
10 min
Cook
36 min
Total
46 min
Servings
6
Difficulty
easy
Cuisine
Global
Ingredients
Servings
6
- 1 cup red lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for mild heat)
- 6 cups low-sodium vegetable broth
- 1 (14.5 oz) can diced tomatoes, no salt added
- 1 teaspoon grated fresh ginger
- 1 bay leaf
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 cups chopped kale or spinach
- Juice of 1/2 lemon
- Fresh cilantro or parsley, chopped for garnish
Instructions
-
Heat olive oil in a large pot over medium heat.
-
Add diced onion, garlic, carrot, and celery; sauté for 5-7 minutes until softened and fragrant.
-
Stir in turmeric, cumin, smoked paprika, coriander, and cayenne pepper; cook the spices with vegetables for 1-2 minutes to release their flavors.
-
Add rinsed red lentils, diced tomatoes with juice, grated fresh ginger, bay leaf, and vegetable broth; stir well to combine.
-
Bring soup to a boil then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
-
Add diced zucchini and cook for an additional 5 minutes until lentils and vegetables are tender.
-
Remove bay leaf; season the soup with salt and freshly ground black pepper to taste.
-
Stir in chopped kale or spinach and cook for 2 more minutes until greens are wilted.
-
Remove from heat and stir in fresh lemon juice to brighten the flavors.
-
Ladle soup into bowls and garnish with chopped cilantro or parsley before serving.
-
Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Preparation and timing notes
The written cooking stages add up to 33–36 minutes before allowing for preparation and heating the broth. Use the upper allowance as an estimate, not a tested time or a low-calorie claim.
Frequently Asked Questions
- What should I know before starting?
- The written cooking stages add up to 33–36 minutes before allowing for preparation and heating the broth. Use the upper allowance as an estimate, not a tested time or a low-calorie claim.
- Can I freely substitute ingredients?
- Follow the listed quantities and preparation. Substitutions can change texture and timing; only the options explicitly described in this recipe are suggested, without a claim of kitchen testing.
Storage
Refrigerate leftovers promptly in covered containers for up to 4 days.
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