Save The first time I made this soup was on a gray rainy Tuesday when the house felt cold and I needed something that felt like a hug in a bowl. I had a bag of lentils that had been sitting in the pantry for months and carrots that were starting to look a little sad. The way the cinnamon hit the warm onions filled the entire kitchen with this incredible aroma that made me actually excited about dinner again.
I served this to my sister last winter when she was feeling under the weather and she actually asked for the recipe which never happens. The way the smoked paprika plays with the cinnamon is something special. Its become my go to when I want to make something that feels nourishing but not heavy.
Ingredients
- Olive oil: Use a decent quality one here since its the foundation of your flavor base
- Onion: Take your time dicing it evenly so every spoonful has those sweet softened bits
- Garlic: Fresh minced cloves make a difference dont use the jarred stuff if you can avoid it
- Carrots: Slice them about a quarter inch thick so they cook through but still have some bite
- Celery: Even if youre not a celery person it adds this subtle savory depth that youll miss if you skip it
- Red lentils: Rinse them really well until the water runs clear or your soup will look muddy
- Vegetable broth: Use a good quality one because half the flavor comes from your liquid
- Diced tomatoes: Dump in the whole can juices and all they break down and thicken everything beautifully
- Ground cumin: This is the backbone of the spice blend dont be tempted to use less
- Ground coriander: Adds this bright almost citrusy note that cuts through the earthiness
- Smoked paprika: Regular paprika wont give you that same subtle smoky depth
- Ground cinnamon: Just a quarter teaspoon sounds weird but trust me it makes the whole spice blend sing
- Cayenne pepper: Start with a tiny pinch if youre heat sensitive you can always add more
- Salt and black pepper: Taste at the end and adjust lentils soak up salt like crazy
- Fresh herbs: Cilantro adds brightness but parsley works if you hate cilantro
- Lemon wedges: That squeeze of acid right before serving makes everything pop
Instructions
- Build your flavor base:
- Heat that olive oil in a big pot over medium heat and toss in your chopped onion. Let it soften for about four minutes until its translucent and smells sweet.
- Add the aromatics:
- Stir in the garlic carrots and celery. Cook for another three or four minutes until the veggies start to soften and your kitchen smells amazing.
- Wake up the spices:
- Dump in all those spices cumin coriander smoked paprika cinnamon cayenne. Stir for just a minute until theyre super fragrant and toasty smelling.
- Bring it all together:
- Add your rinsed lentils the entire can of tomatoes with their juices and all the broth. Stir everything to combine and scrape up any flavorful bits from the bottom.
- Let it simmer:
- Bring it to a gentle bubble then turn the heat down to low. Cover it and let it simmer for twenty five to thirty minutes until the lentils are totally tender and falling apart.
- Season and adjust:
- Taste it and add salt and pepper until it sings. Remember lentils need more salt than you think.
- Texture time:
- Use an immersion blender if you want it smoother. I like leaving some chunks for texture but do whatever feels right.
- Finish and serve:
- Ladle it into bowls and top with fresh herbs and a squeeze of lemon. That acid at the end is non negotiable.
Save This soup has gotten me through more sick days and bad weather weeks than I can count. Theres something about sitting with a steaming bowl of it that just makes everything feel a little more manageable.
Make It Your Own
Ive thrown in handfuls of spinach during the last five minutes of cooking when I needed to use up greens and it works perfectly. The way it wilts into the hot soup makes it feel substantial without being heavy.
The Sweet Potato Trick
One time I swapped half the carrots for cubed sweet potato and it was honestly a game changer. The sweetness plays so nicely with the smoked paprika and gives the soup this gorgeous golden color.
Serving Suggestions
This is one of those soups that deserves really good bread. I love it with warm naan that Ive charred directly over the gas burner or a crusty sourdough that can stand up to dipping.
- Crusty bread or naan is basically mandatory for the full experience
- A dollop of coconut milk or yogurt on top adds this creamy contrast
- Make a double batch because this freezes beautifully for those nights you cant cook
Save Hope this soup brings as much comfort to your kitchen as it has to mine.
Recipe FAQs
- → Can I adjust the spice level?
Yes, control heat by adjusting the amount of cayenne pepper or omitting it for a milder taste.
- → How can I make the texture smoother?
Use an immersion blender to partially or fully puree the dish to your preferred consistency.
- → What substitutions work well for vegetables?
Try adding spinach or kale near the end of cooking or replace some carrots with sweet potatoes for richer flavor.
- → Is this suitable for special diets?
Yes, it’s naturally vegan and gluten-free, with no common allergens involved.
- → What sides pair best with this dish?
Crusty bread or warm naan complement the flavors and add textural contrast.