Vegan Lentil Soup with Cumin and Garlic

This hearty vegan lentil soup is made by simmering rinsed lentils with fragrant garlic and toasted cumin in a flavorful vegetable broth. The final dish has a comforting, slightly thickened texture with a warm, earthy aroma and vibrant color, perfect for a nourishing meal on a chilly day.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine middle eastern

Servings 4

Calories 250 kcal

Equipment

Large pot
Wooden spoon
Measuring cups and spoons
Knife and chopping board

Ingredients

1 cup lentils rinsed and sorted
2 tablespoons olive oil
1 medium onion chopped
2 cloves garlic minced
1 teaspoon cumin toasted
4 cups vegetable broth
to taste salt and pepper
1 lemon lemon juiced, for serving
optional fresh herbs parsley or cilantro, chopped, for garnish

Instructions

Rinse the lentils thoroughly under cold water, picking out any debris or broken pieces. Set aside.
Heat the large pot over medium heat and add the olive oil. Once shimmering, add the chopped onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
Add the minced garlic and toasted cumin to the pot. Cook for about 1 minute until the garlic releases its aroma and the cumin seeds crackle slightly.
Stir in the rinsed lentils, ensuring they’re coated with the fragrant mixture. Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot partially, and let the soup simmer gently for 25 to 30 minutes, or until the lentils are tender but still hold their shape. You’ll hear gentle bubbling and see the soup thickening slightly.
Uncover the pot, taste the soup, and season with salt and pepper as needed. If it’s too thick, stir in a splash of hot water or broth to reach your desired consistency.
Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld and the soup to thicken slightly.
Squeeze fresh lemon juice into the soup and stir well. Ladle the hot lentil soup into bowls, garnishing with chopped herbs if desired, and drizzle with a little olive oil for extra richness.

Notes

For added flavor, toast the cumin seeds in a dry skillet before grinding. This enhances their aroma. Feel free to adjust the lemon and herbs to suit your taste preferences.