Quick Spiced Lentil Soup

I absolutely love having a hearty soup on hand for busy weeknights, and this Quick Spiced Lentil Soup is my go-to. It's incredibly flavorful thanks to the warm spices, yet so simple to throw together. Don't be intimidated by the spices; they create a wonderful depth of flavor without being overpowering, making this a perfect dish for beginner cooks looking for a satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 1/2 cups brown or green lentils, rinsed
• 6 cups vegetable broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• Fresh cilantro, chopped, for garnish (optional)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
3. Stir in the minced garlic, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
4. Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot.
5. Bring the soup to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until the lentils are tender.
6. Stir in the salt and black pepper. Taste and adjust seasoning as needed.
7. Ladle the soup into bowls and garnish with fresh cilantro, if desired.