Red Lentil Soup with Cloves

Warm, comforting, and brimming with earthy spices, this Red Lentil Soup with Cloves is a soul-soothing dish perfect for cozy nights or healthy meal prep. This vibrant soup combines tender red lentils, hearty carrots, and fragrant garlic with aromatic spices like ground cumin, coriander, and turmeric to create a bowlful of rich, satisfying flavor. The addition of whole cloves infuses the soup with a subtle, unexpected depth, making it truly special. Pureed to silky perfection, this nutritious vegan soup is easy to prepare in just 40 minutes and pairs wonderfully with a squeeze of bright lemon juice and a sprinkle of fresh parsley for garnish. Packed with plant-based protein and ready in one pot, this recipe is both wholesome and delicious—a must-try for fans of lentil soup!

Nutriscore Rating: 80/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, diced
• 2 cloves garlic cloves, minced
• 3 pieces whole cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 5 cups vegetable broth
• 1 teaspoon salt
• 0.25 teaspoons black pepper
• 0.5 whole lemon, juiced (optional)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Rinse the red lentils thoroughly in cold water until the water runs clear. Set them aside.

Step 2

Heat olive oil in a large pot over medium heat.

Step 3

Add the finely chopped onion and cook for 3-4 minutes until translucent.

Step 4

Stir in the diced carrot and cook for another 3-4 minutes, stirring occasionally.

Step 5

Add the minced garlic and whole cloves. Cook for about 1 minute until fragrant.

Step 6

Stir in the ground cumin, ground coriander, and turmeric powder. Cook for 30 seconds to toast the spices.

Step 7

Add the rinsed red lentils to the pot and stir well.

Step 8

Pour in the vegetable broth and bring the mixture to a boil.

Step 9

Reduce the heat to low, cover, and let the soup simmer for 20 minutes or until the lentils and carrots are tender.

Step 10

Remove the whole cloves from the soup with a spoon or strainer.

Step 11

Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.

Step 12

Season the soup with salt and black pepper to taste.

Step 13

If desired, stir in the juice of half a lemon for brightness.

Step 14

Serve hot, garnished with fresh parsley if preferred.

Nutrition Facts

Serving size	1602.7 grams (1602.7g)

Amount per serving	% Daily Value*
Calories	1023

Total Fat 40.30g	52%
Saturated Fat 6.70g	34%
Polyunsaturated Fat 6.20g
Cholesterol 0mg	0%
Sodium 5212mg	227%
Total Carbohydrate 134.20g	49%
Dietary Fiber 35.20g	126%
Total Sugars 28.90g
Protein 41.40g	83%

Vitamin D 0IU	0%
Calcium 319mg	25%
Iron 16mg	91%
Potassium 3376mg	72%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.1%

Protein: 15.5%

Carbs: 50.4%