Name: Cumin & Tomato Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion; 4 cloves garlic; 2 medium carrot; 2 stalks celery; 1.5 teaspoons cumin; 1 cup red lentils; 1 28-ounce can canned crushed tomatoes; 4 cups vegetable broth; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 1 lime

Cumin & Tomato Lentil Soup

Mexican-InspiredSoupVegetariancomfort-foodvegetarianweeknight

15 minPrep35 minCook4Serves

Ingredients

2 tablespoonsolive oil
1 mediumyellow onion
4 clovesgarlic
2 mediumcarrot
2 stalkscelery
1½ teaspoonscumin
1 cupred lentils
1 28-ounce cancanned crushed tomatoes
4 cupsvegetable broth
½ teaspoonkosher salt
¼ teaspoonblack pepper
1lime

Prep

01
Dice 1 medium yellow onion.
02
Mince 4 cloves garlic.
03
Dice 2 medium carrots.
04
Chop 2 celery stalks into small pieces.

Method

01
Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften.
02
Add the garlic and cumin. Cook for 1 minute, stirring constantly, until fragrant.
03
Add the red lentils, crushed tomatoes (with their juices), and vegetable broth. Stir well to combine.
04
Bring the soup to a boil, then reduce heat to medium-low and simmer uncovered for 20 to 25 minutes, until the lentils are tender and begin to break down.
05
Taste and season with salt and pepper. Squeeze fresh lime juice over each bowl before serving.

Spice Tips

For deeper warmth, add 1/2 teaspoon ground coriander along with the cumin. For heat, stir in a pinch of cayenne pepper or red pepper flakes. A handful of fresh cilantro stirred in at the end adds brightness and freshness.

Leftovers keep refrigerated for up to 4 days. This soup thickens as it cools; thin with extra broth or water when reheating. For a creamier texture, stir in a splash of coconut milk or a dollop of yogurt at the end.