Savory Spiced Lentil Soup

by | Mar 25, 2023 | Main dishes | 0 comments

I love to experiment with new flavors and ingredients in the kitchen, so when I had some leftover lentils in the fridge, I decided to make the most of them and turn them into a delicious soup. This Savory Spiced Lentil Soup is the result of my experimentation – it’s a hearty and flavorful soup that’s easy to make and full of spice!

Growing up in my family, soup was always a staple at the dinner table. We would often make large batches of soup that could be eaten over several days. But this recipe was special – it was my own invention, and it quickly became a favorite in my family!

My Savory Spiced Lentil Soup is made with red lentils and a blend of aromatic spices such as cumin, coriander, and turmeric. I like to add a swirl of cream and a sprinkle of herbs for a bit of richness. The result is a comforting soup that’s perfect for a cold winter night.

Tips: If you prefer a thicker soup, add an additional 1/4 cup of lentils. For a vegan version, omit the cream and use coconut milk instead.

Variations: You can also add other vegetables, such as carrots, celery, or potatoes, or switch up the spices to create a different flavor profile.

A bowl of freshly made spiced lentil soup with a swirl of cream and a sprinkle of herbs

Savory Spiced Lentil Soup

A savory, spiced lentil soup that’s easy to make and full of flavor!
Cook Time 25 mins
Total Time 30 mins
Course Dessert
Cuisine Indian
Servings 4


  • Large pot, blender or immersion blender


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 0.25 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 2 cups red lentils, rinsed
  • 0.25 cup heavy cream
  • null Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped


  • Heat the olive oil in a large pot over medium heat.
  • Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
  • Add the cumin, coriander, turmeric, and cayenne pepper and cook, stirring, for 1 minute.
  • Add the vegetable broth and lentils and bring to a boil.
  • Reduce the heat to a simmer and cook, stirring occasionally, until the lentils are tender, about 20 minutes.
  • Remove from heat and stir in the cream and parsley.
  • Season with salt and pepper to taste.
  • Serve hot.


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