Red lentil soup with coriander & cumin

Red Lentil Soup with Coriander & Cumin

Total Time
30 min
10 min
20 min
We can't get enough of this easy, versatile soup that comes together in just half an hour. It features red onion, garlic, diced tomatoes, and red lentils that are flavored with whole cumin seeds as well as ground coriander. Top it off with some fat-free Greek yogurt and fresh cilantro for an additional level of creaminess, texture, and color. A squeeze of fresh lemon juice just before eating really gives lots of brightness to this hearty soup. This recipe was designed to serve one, but feel free to scale up the ingredients and saucepan size if you want to make it for dinner for the family or to entertain a crowd.


Cooking spray

3 spray(s)

Red onion

3 Tbsp, chopped


1 clove(s), minced

Cumin seeds

½ tsp

Ground coriander

½ tsp


1 cup(s)

Canned diced tomatoes

½ cup(s)

Dry lentils

¼ cup(s), red variety

Table salt

¼ tsp


3 Tbsp, chopped

Plain fat free Greek yogurt

2 Tbsp


  1. Coat a small saucepan with cooking spray; heat over medium-high heat. Add onion, garlic, cumin seeds and coriander; cook, stirring, until fragrant, about 1 minute. Stir in water, tomatoes, lentils and salt; bring to a boil over high heat. Reduce heat to low, cover and simmer, stirring occasionally, until lentils are tender, about 10-15 minutes. Stir in cilantro; serve topped with yogurt. Serve with fresh lemon wedge (optional).
  2. Makes 1 serving.