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Spiced Lentil Soup



  1. Toast the Spices: In a dry skillet, toast the cumin, coriander, fennel, mustard, nigella, cardamom, and fenugreek seeds over medium heat until fragrant, about 2 minutes. Grind in a spice grinder or with a mortar and pestle.
  2. Sauté Vegetables: In a large pot, heat the olive oil or ghee over medium heat. Add the onion, carrots, and garlic, and sauté until softened, about 5 minutes.
  3. Add Spices: Stir in the ground toasted spices, turmeric powder, and chili powder (if using) Cook for 1-2 minutes, until the spices are well incorporated.
  4. Cook Lentils: Add the lentils and broth to the pot. Bring to a boil, then reduce the heat and simmer, covered, for 25-30 minutes, or until the lentils are tender.
  5. Season and Blend: Season the soup with salt and pepper to taste. For a smoother texture, you can use an immersion blender to partially blend the soup, leaving some texture.
  6. Garnish and Serve: Serve the soup hot, garnished with chopped cilantro or parsley and a wedge of lemon on the side.
  7. Serving Suggestion: Serve with warm naan bread or a side salad for a complete meal.


  1. Feel free to adjust the spices to your taste preferences. You can also add other seed spices like dill or celery seeds
  2. For a heartier soup, you can add diced tomatoes or spinach during the last 10 minutes of cooking.
  3. This Spiced Lentil Soup is a celebration of seed spices, with each one contributing to the complex and satisfying flavor of the dish. It's a great way to explore the different flavor profiles of seed spices and enjoy a tasty and nourishing meal. Enjoy!
Spiced Lentil Soup
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