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Lentil Soup with Coriander and Cumin

November 12, 2012 By Susan Voisin 103 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

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This hearty, fragrant, richly spiced lentil soup can be cooked in the pressure cooker in about a half hour or on the stove in an hour.

Lentil Soup with Coriander and Cumin from FatFree Vegan Kitchen

Is there a word for when the wind sends the autumn leaves swirling in the driveway, orange blurring with gold, like calico cats chasing their tails? Well, there should be. Though it was unusually warm, yesterday looked like the classic fall day, leaves both bright and brown raining down, revealing the gray bones of the trees. I was out harvesting jalapeno peppers, the last of our summer vegetables, when something about their bright greenness amid all the reds and golds of fall made me stop, pull out my phone, and take a photo:

Jalapenos

The colors also reminded me of one of my favorite lentil soups, which you may remember as Rainy Day Lentil Soup. I’ve created almost a dozen lentil soup variations, but this is the soup I think of when I hear the words “lentil soup,” and it’s the only brown lentil soup I make that’s seasoned with coriander and cumin–just faintly, not enough spice to rival Middle Eastern Red Lentil Soup or Ethiopian Inspired Red Lentil Soup, just a subtle hint that’s warming and inviting on a blustery fall day.

Lentil Soup with Coriander and Cumin

I realized as I was making the soup that I’ve actually changed the recipe slightly over the years. I always increase the amounts of onion, potatoes, and carrots and add a little extra seasoning to the pot near the end. The results are a chunkier soup, almost a stew. I didn’t want to just change the original recipe because so many of you have told me you love it, so I’m presenting my updated version here.

The quickest and easiest way I’ve found to make it is to use an electric pressure cooker, such as the Instant Pot or Fagor Multicooker, both of which I love. But if you don’t have a pressure cooker, you can make this hearty soup in a Dutch oven or large soup pot. It will probably be even easier in a slow cooker, though I haven’t tried that. Let me know in the comments if you have and what settings you used.

Do I Have a Recipe for Lentil Soup?!

Yes, many!

Homestyle Lentil Soup
Ridiculously Easy Lentil Soup
Curried Red Lentil Soup with Dandelion Greens
Ridiculously Easy Lentil and Vegetable Stew
Red Lentil Soup with Vadouvan
Italian Lentil and Vegetable Soup
French Lentil and Portabella Stew

Choose one to enjoy!

Lentil Soup with Coriander and Cumin
4.85 from 13 votes
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Lentil Soup with Coriander and Cumin

Gluten Free
Nut Free
Soy Free
Sugar Free
Cook this rich and fragrant soup in the pressure cooker and have it on the table in about a half hour. But if pressure cooking is not your style, simply cook it in a covered pot over low heat, adding extra water as necessary, until the lentils are tender and then proceed with step #3.
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 8
Author Susan Voisin

Ingredients

  • 2 cups brown or green lentils uncooked
  • 8 cups water or vegetable broth
  • 1 large onion chopped
  • 2 large carrots thickly sliced
  • 1 rib celery chopped
  • 2 large gold or red potatoes cut into large cubes
  • 2 bay leaves
  • 2 vegetable bouillon cubes use if water is used instead of broth
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • freshly ground pepper to taste
  • 2 cloves garlic minced
  • Additional seasonings: 1/4 teaspoon coriander, 1/4 teaspoon cumin, 2 cloves minced garlic
  • salt to taste
  • 4 ounces fresh spinach chopped if large leaves
  • 2 teaspoons Red wine vinegar or lemon juice
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Instructions

  • Pick over the lentils and rinse well.
  • Start the water or broth heating in the pressure cooker while you chop the vegetables. Add all ingredients except the additional seasonings, salt, spinach, and vinegar into the cooker and bring to a boil. Seal the cooker and cook at high pressure for 10 minutes. Remove from heat and allow to sit for 5 minutes before using a quick-release method to release the pressure. (If you don’t have a pressure cooker, you can simply cook this on the stove until the lentils are tender, about an hour.)
  • Check to make sure the lentils and potatoes are tender; if not, cook, covered but not at pressure, until done, adding water if it seems too thick. Remove the bay leaves, and add the additional seasonings, salt, and spinach. Check the seasonings, adding more cumin and coriander as needed. Cook for just a few minutes to wilt the spinach. Stir in the vinegar or lemon juice and serve.

Notes

Each serving is about 2 points on Weight Watchers Freestyle or Blue plan.
Nutrition Facts
Lentil Soup with Coriander and Cumin
Amount Per Serving (1 serving)
Calories 228
% Daily Value*
Sodium 212mg9%
Carbohydrates 41g14%
Fiber 17g71%
Sugar 3g3%
Protein 14.4g29%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

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Lentil Soup with Coriander and Cumin: Warm up your fall or winter nights with this subtly spiced, low-fat, #vegan lentil soup. #oilfree #wfpb

This post contains Amazon affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

Filed Under: Fall Favorites, Family Favorites, Instant Pot and Pressure Cooker, One Pot Meals, Recipes, Soups Tagged With: African, Eat-to-Live, Gluten-free, Greens, lentil recipes, Potato Recipes, Soy-free, Weight Watchers Points

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Reader Interactions

Comments

  1. Gloria Huerta

    November 12, 2012 at 11:51 am

    I love lentils. By the way, that´s one of the Mexican ways of eating lentils.

    Reply
  2. shirley gordon

    November 12, 2012 at 11:55 am

    how about a veggie meatloaf that does NOT fall apart and can really be sliced

    Reply
    • Susan Voisin

      November 12, 2012 at 1:38 pm

      Have you tried Dreena’s No-fu Loaf? Slices perfectly. https://blog.fatfreevegan.com/2012/04/dreenas-no-fu-love-loaf.html

      Reply
  3. narf7

    November 12, 2012 at 12:10 pm

    Usually I wouldn’t look twice at green/brown lentil soup. I tend to stick with the smaller red lentils that dissolve and that don’t give soup that muddy brown look BUT this soup looks fantastic. I think it’s the combination of larger chunks of vegetables that give it more of a bright vibrant look and make it look hearty and more stew like. This would be fantastic with some chunky Italian ciabatta torn into bits and eaten with it. Thank you for a miracle recipe…one that might see me eat my first brown/green lentil in 2 decades! 🙂

    Reply
    • Laura

      April 16, 2013 at 2:51 pm

      As a long-time semi-vegetarian, I had never thought that brown/green lentils looked “muddy/dirty”. They were just regular to me, and I love them. Good thing to think about when serving non-veggie relatives. Thanks.

      Reply
  4. urbanvegan

    November 12, 2012 at 12:19 pm

    Gorgeous, healthy autumnal soup. Susan, your photos are always so inviting.

    Reply
  5. Cheryl

    November 12, 2012 at 12:24 pm

    This looks so delicious, I can’t wait to try it. I’d love to make the bread pictured above to go with it. Will you share the recipe? If it is already here, what is it called?
    I just had your confetti cornbread this past week. Yum…

    Reply
    • Susan Voisin

      November 12, 2012 at 1:43 pm

      Unfortunately, I bought the bread so I don’t have a recipe for it. I tend not to bake bread because I’ll wind up eating too much of it.

      Reply
  6. Vicky

    November 12, 2012 at 1:10 pm

    This looks sooo warming! I love lentils!

    Reply
  7. acd6pack

    November 12, 2012 at 1:14 pm

    Looks like another great recipe! Yum and with the cold weather, you’re right, this is the soup we need. Can I suggest that you suggest to Shirley who asked about a meatloaf, to try Dreena’s No-fu Love Loaf that you posted a while back. It is very good and slices nicely. Freezes well too!

    Reply
    • Susan Voisin

      November 12, 2012 at 1:42 pm

      Thanks! I was thinking the same thing about Dreena’s loaf.

      Reply
  8. Cheryl

    November 12, 2012 at 2:32 pm

    Susan, thanks for the reply!
    I have onions, celery and carrots which I love to put in a brown rice pilaf, so I’ll serve that with your recipe. I’m making it tomorrow, cant wait!

    Reply
  9. Barb C

    November 12, 2012 at 3:54 pm

    This will be tonight’s supper!! I love lentils and this sounds great. I have some baby portabellos I need to use up which I’ll add to it. Off to the kitchen!

    Reply
  10. lani

    November 12, 2012 at 7:12 pm

    I made this with the addition of rasam powder..I happen to love spicy food and this gives a whole new dimension to it. I actually have been adding it to everything I make. I picked up this powder in Sri Lanka but you can easily get it in the States..

    Reply
    • Susan Voisin

      November 13, 2012 at 9:51 am

      I will have to look around for rasam powder. That’s a spice I haven’t tried yet!

      Reply
      • sowji

        November 19, 2012 at 5:05 pm

        Susan,

        Rasam is a south indian (Indian sub continent) tamarind broth based soup.There are many versions of this of which tomato rasam and pepper rasam are most popular. Culturally rasam is served with white rice(You will have to thorrowly mash the rice and pour rasam over it). Rasam is also partaken all by itself in a glass when someone is sick since it is supposed to be easily digested food and pepper has medicinal values for sore throat and cold.

        http://www.sailusfood.com/2009/11/03/rasam-spiced-tamarind-soup/

        PS:

        You can readymade rasam powder at any of the indian grocery stores for under $2. Priya brnad and MTR brand are popular

        Here is my fav rasam receipe:

        Reply
        • lani

          November 19, 2012 at 8:35 pm

          I didn’t know the rest of the info about rasam..I will definitely try the soup! Thank you!

          Reply
  11. Lisa

    November 12, 2012 at 8:15 pm

    I made this tonight and boy, oh boy, was it good!! This is perhaps my favorite lentil soup, tied with the red lentil and collard soup recipe I got from allrecipes.com. I prepared it in my Instant Pot. Thanks for this very flavorful recipe.

    Reply
    • Susan Voisin

      November 13, 2012 at 9:51 am

      I’m so glad you liked it, Lisa!

      Reply
  12. Allysia

    November 12, 2012 at 9:40 pm

    Totally pinning this recipe, Susan – green lentil soup is the best ever! And cumin and coriander just smell so beautiful. Heaven!

    Reply
  13. Dawn

    November 13, 2012 at 6:52 am

    Yum! I think I will try this in the crock pot. It is cool and crisp here and time for soup! This weekend I made roasted brussels sprouts off one of your recipes. I added a ton of garlic because I had it and it needed to be used. Delicious!
    Then I baked your Pumpkin Bread and made it without oil into muffins. I was a baking machine. Thanks for the yumminess!

    Reply
  14. The Nomad

    November 13, 2012 at 7:58 am

    I can’t wait to try this! I’ve been craving a lentil stew but was hesitant to jump into it. Thanks for the recipe.

    Reply
  15. Erica

    November 13, 2012 at 9:44 am

    This looks amazing! Perfect thing for a cold day.

    Reply
  16. moonwatcher

    November 13, 2012 at 10:06 am

    Hi Susan,

    What beautiful writing. I loved the beginning, and felt as if I was right in your driveway and yard with you, savoring the bright colors and textures. Thank you.

    And what a great lentil soup treatment! I love the combination of cumin and coriander. Now I’m torn. I was toying with the idea of having the red beans and rice all ready when Mike and Kelly arrive next week. But this soup is ALSO a great Thanksgiving Eve meal. The photo makes me want to sit down and dip into the bowl right now. I absolutely love all kinds of lentils. Some incarnation of this is sure to show up at my table.

    xoxox

    moonwatcher (Maria)

    Reply
  17. Rochelle

    November 13, 2012 at 12:11 pm

    This was very, very good! I had it for lunch today. I cooked it in my crockpot over night on low. I did not have brown lentils so I substituted moong dal. It was divine!! I also added 1/8 teaspoon of black salt (Kala Namak). If you have not tried Kala Namak in Indian dishes, you should. It adds that extra something!

    I did not have any potatoes so I left those out. Also I used collards instead of spinach. I was soo sad when my thermos was empty. Guess I will have to have more tomorrow 🙂
    BTW – the timing of this post and most of your posts was perfect!

    Reply
  18. Joan

    November 13, 2012 at 2:18 pm

    Looks yummy. Do you think black (beluga) lentils would work? Also, I don’t eat white potatoes. Could I use a winter squash instead, like butternut?

    Reply
    • Susan Voisin

      November 13, 2012 at 2:19 pm

      Sure, I think both of those substitutions will be fine. Hope you enjoy it!

      Reply
  19. sepeters

    November 13, 2012 at 3:33 pm

    What a great recipe redux, Susan! I’ve been wishing lately you’d do something marvelous like this and post some of your older recipes! There are so many wonderful things to cook on your website i never get as far back as i intend because i inevitably have all the ingredients for one of your recipes and rush off to make it before digging too deep.
    Oh, and btw I make a lentil soup that is almost exactly like this one and yields the same volume in my standard crock pot. 4 hours on high, or 8 hours on low. For a more tender “stewy” texture like this recipe (drool) you might want to soak the lentils a bit first.

    Reply
    • hrgdane

      November 14, 2012 at 12:11 pm

      I want to try this soup in my crock pot. How long would you soak the lentils. I’ve only recently started a vegan diet and am slowly learning more about legumes in general.

      Reply
      • sepeters

        November 14, 2012 at 1:45 pm

        I usually soak mine over night in the fridge, then rinse them and just dump it all in the crock pot. If you soak it you don’t need to cook as long and the longer you cook the more they break down. I like mine more firm but they’re delicious any way they’re cooked. This is a really great starting point for lentils and is totally fool proof; you’ll love it whether it turns out soupy or stew-y. If you like lentils you’re going to love Susan’s blog. She is the master of the lentil! You will learn to love the legume!

        Reply
        • Susan Voisin

          November 14, 2012 at 2:45 pm

          Aw, thanks, sepeters! It’s true that I am crazy about lentils. 🙂

          Reply
  20. Krista E

    November 13, 2012 at 8:34 pm

    I can’t believe how good and filling this soup is! Had it tonight for dinner as it is very cold in my house (with no heat) despite the 70 degree day. I will make this again and again. My whole family liked it even my picky 11 yr old who said, “I didn’t ‘not’ like it.” haha, that means he liked it. I didn’t have any vegetable stock or bouillion so just used water and it worked well. I added a little Summer Savory seasoning and a touch of ground cardamom. I didn’t have any coriander so I added more cumin. Mmm…mmm….

    Reply
    • moonwatcher

      November 13, 2012 at 9:02 pm

      Wow, Krista, summer savory and cardamom with the cumin–what an inspired variation on the seasonings!

      moonwatcher

      Reply
      • Krista E

        November 13, 2012 at 9:15 pm

        Thanks! These tweaks lend to ‘secret ingredient’ status 🙂 Summer Savory is so awesome!

        Reply
  21. Diana

    November 14, 2012 at 11:12 pm

    I made this lentil soup tonight and everyone enjoyed it to the last drop of their bowls. I didn’t need bread at all. I did add sweet potatoes along with the potatoes I had left. It made to soup sweet without any need to add salt and sugar to play with. I love lentils, and I kn

    Reply
  22. Diana

    November 14, 2012 at 11:13 pm

    And I know this recipe is a definitely a keeper.

    Reply
  23. Karen

    November 15, 2012 at 5:46 am

    I think I will try this next week in the crockpot!

    Reply
  24. Michelle@HappyHeart

    November 15, 2012 at 7:15 am

    This looks delicious! Love a good hearty soup this time of year…and one that comes together easily is definitely the day to go!

    Reply
  25. ArtistViv

    November 15, 2012 at 11:33 am

    Susan, what a great soup and great use for the pressure cooker! I made this last night in practically no time and the taste and texture were terrific. I’d never been a fan of lentil soups because they alway seem to be lentils just floating in flavored liquid and maybe, depending on the recipe, pieces of vegetables. This soup beautifully melded everything into a thick, stew-like bowl of goodness with perfectly tender lentils and vegetables (and it looked pretty too). And the fact that I so quickly put it together after coming home from work is awesome. Thank you for inspiring me to eat healthy, great tasting food!

    Reply
  26. The Nomad

    November 15, 2012 at 2:07 pm

    I just finished eating my dinner of lentil soup! It was really good. I’m poor/cheap so i just used ingredients in my fridge. I used potatoes, carrots, lettuce, onion and pressed garlic for veggies. And cumin, curry powder, salt + pepper, garam masala for spices. Not completely the same but similar enough and it was soooo good. I spent 8 weeks in Indian last summer and ate homemade lentil stew most days. This was pretty similar. Thank you! It transported me back to my ashram AND was cheap, simple and delicious. ((My boyfriend threw in some Seroendeng to his pot. It gave his stew a very different taste but it was still good. I may have to experiment with Seroendang soup in the future))

    Reply
  27. puraG

    November 15, 2012 at 4:19 pm

    Thank you so very much Susan! . When I decided to become a vegan, I thought, my gosh, what would I eat? I can’t imagine food would taste well without chicken or meat or seafood. Now I have so many recipes to try. Thanks to you! You are a wonderful person!

    Reply
  28. elizabeth

    November 15, 2012 at 10:32 pm

    What brand of vegetable bouillon cubes do you like? I haven’t found one I love, so I usually just use water and salt.

    Reply
    • Krista E

      November 15, 2012 at 11:21 pm

      I like Rapunzel brand which I find in Whole Foods.

      Reply
      • Krista E

        November 15, 2012 at 11:21 pm

        Those are good to have no hand, but it’s easy to make a batch of vegetable broth and freeze or can it.

        Reply
        • elizabeth

          November 16, 2012 at 8:55 am

          I should definitely make some broth in the pressure cooker.

          Reply
    • Susan Voisin

      November 15, 2012 at 11:57 pm

      I like the Not Chicken cubes by Edwards & Sons.

      Reply
      • moonwatcher

        November 16, 2012 at 1:03 am

        Hi,

        I made the soup tonight with a combination of Susan’s spicing and Krista’s. I used it all and it was great. I used a white sweet potato and a German butter ball potato from my garden stash, and a few tomatoes pieces, too. Instead of celery, I used some lovage I had in the freezer. I make the chickeny buillon cubes from the Vegan Slow Cooker. I used up the last ones I had made with lovage during the summer. Thanks for all the inspiration you two!! We certainly have the village it takes to make delicious meals.

        xo

        moonwatcher
        moonwatcher

        Reply
      • elizabeth

        November 16, 2012 at 8:48 am

        Thank you. I haven’t tried that brand yet.

        Reply
  29. ciaradinneen

    November 18, 2012 at 11:44 am

    I just made this for me and my family. It was so good and super delicious! Warm and wholesome.. The perfect rainy-day winter meal!
    I love this blog so much and I use a lot of these recipes as they are easy for me to make and super healthy too.
    I am 15 and vegetarian. This blog has really inspired and helped me a lot! I make big pots of the stews and soups on the weekends and freeze them in portions so that they are ready for me during the busy week days as the rest of my family are not as vegetarian as I am! I honestly don’t think I’d be able to do it so easily without the help of this blog!
    Thank you so much Susan!
    -Ciara

    Reply
    • Susan Voisin

      November 18, 2012 at 11:55 am

      Thank you so much for your comment, Ciara! I’m so happy that my blog has been helpful to you. I think you’re so wise to make batches of soups and stews on the weekend–it’s that kind of planning that really makes a vegan diet easier to fit into a busy schedule. Good luck to you and happy holidays!

      Reply
  30. journeyofbliss

    November 18, 2012 at 7:10 pm

    Hi! I am a new FFVK follower, and sooo grateful for all of the recipes! I made this soup today, and it was delicious. I omitted the carrots and potatoes as I didn’t have any on hand. I added 1/2 can of tomato paste, 1 diced tomato, and 1 teaspoon turmeric. Also, I substituted fresh kale for the spinach. Very tasty! Thank you 🙂

    Reply
  31. bonnie

    November 18, 2012 at 7:47 pm

    Yet another winner from you, Susan! I have been using the same lentil soup recipe (from an old PETA cookbook – “The Compassionate Cook”) for many, many years. I saw the picture of this on your site and had to try it. Fortunately, the only thing I didn’t have on hand was a few potatoes, so I picked those up. I cooked it on the stovetop and it was fantastic. We dipped some roasted garlic ciabatta in the stuff and are full. Thanks!

    Reply
  32. Sharon

    November 19, 2012 at 10:51 pm

    It was cold and rainy yesterday and this was perfect for dinner. Thank you Susan for another delicious recipe! I’m definitely keeping this one in my rotation.

    Reply
  33. Louise

    November 22, 2012 at 2:42 pm

    Your blog is an inspiration! I love lentil soup and this one looks absolutely delicious. Healthy and wholesome.

    Reply
  34. Kathleen @ Kat's Health Corner

    November 22, 2012 at 3:17 pm

    Oh my gosh. I absolutely LOVE lentils!!!! I am SO making this asap!!! 😀 (Just added it to my list of recipes for college.)

    Reply
    • MIA

      November 23, 2012 at 4:23 pm

      YUM! I just made this on the stove. I added a small zucc when the kale went in and some hot sauce at the end and it is SO delicious… Trying not to eat the whole pot..

      Reply
  35. Ariana

    November 24, 2012 at 12:52 pm

    This looks and sounds so delicious, i cant wait to try it!

    Reply
  36. Robyn

    November 24, 2012 at 5:00 pm

    This is bubbling on the stove now and it smells fantastic!

    I think this is one of the few recipes I did not alter, only because I have everything on hand 🙂

    Thanks Susan!

    Reply
  37. Robyn

    November 24, 2012 at 6:00 pm

    Okay, my husband and I just devoured dinner! Daughter did not really try it but she is 22 months old and not big on trying new stuff.

    This is amazingly delicious for such a simple recipe. I do not have a pressure cooked so just did it on the stovetop and my lentils and potatoes were well cooked at 35 minutes.

    Thanks again for such a great recipe!

    Reply
    • Susan Voisin

      November 24, 2012 at 6:03 pm

      I’m so glad you liked it, Robyn!

      Reply
  38. Suzi

    November 25, 2012 at 2:27 pm

    Yummmmm, just made this in my pressure cooker, my 3 year old twins asked for seconds and THIRDS!!! Deeeelish 🙂 I always know to come to your site first to seek out a recipe, yours are always the best and have the best pics too!

    Reply
  39. MariaL

    November 26, 2012 at 4:04 pm

    This was delicious! We loved the spice combo. My 13 year old daughter nearly polished off the pot! Thank you for including pressure cooker directions. This really was quick and easy; I promised I’d pull together dinner sooner than if we went out, and it worked. Ahhhh….

    Reply
  40. Jo Christian

    December 3, 2012 at 3:07 pm

    Hi Susan

    I’m loving the site and your recipes!

    I’ve just bought a vitamix at a food show. I’ve been considering it for ages and have finally taken the plunge.

    The main reason was so that I could use it to make healthy soups from scratch.

    Unfortunately, most of the soups that I’ve made have been bitter – due, I imagine, to the fact that I’m not cooking the veg in the traditional stove-top fashion.

    Before I return the vitamix, have you any advice that will ease my concerns?

    Many thanks

    Jo

    Reply
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Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
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