Spicy Lentil Soup
Yield: 8 servings
This easy Spicy Lentil Soup is a filling, flavorful, vegetarian soup recipe with simple spices - and you control the heat. A squeeze of lemon adds brightness to each bowl!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 large celery rib, diced
- 1 large carrot, diced
- 4 large garlic cloves, minced
- 1 large baking potato, peeled and chopped into ½" pieces
- 1½ cups red lentils
- 2 quarts vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ancho chili powder
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper (add more or less, depending on your heat preference)
- ¼ teaspoon turmeric
- 2 tablespoons freshly squeezed lemon juice (plus additional lemon slices for squeezing over the top of finished soup)
- Morton kosher salt, as needed
- plain Greek yogurt, optional garnish
- chopped cilantro, optional garnish
Instructions
- Heat a large saucepan or small stockpot over medium to medium-high heat. Once hot, add the oil. When oil starts to shimmer, stir in the onion, celery, and carrot. Cook for 8 minutes, stirring occasionally. Stir in garlic and cook for 2 minutes more, stirring occasionally. Add the potato, lentils, and vegetable broth. Turn up heat to medium-high and bring to a boil. Then turn heat down to medium-low and stir in cumin, ancho chili powder, black pepper, cayenne pepper, and turmeric. Cover and simmer until all the vegetables are very tender, about 40 to 50 minutes.
- Using an immersion blender, carefully puree the soup right in the pot, until no chunks of vegetables remain. Or carefully transfer hot soup, in batches, to a blender to blend until smooth - and then return the soup back to the pot. Stir in lemon juice. Taste test and season with salt, if needed.
- To serve, ladle hot soup into individual bowls and serve with fresh lemon wedges to squeeze over the top. If desired, offer plain Greek yogurt and chopped cilantro for added flavors, plus warm pitas or flatbread for dipping.
Notes
To store and reheat: Store cooled leftover red lentil soup in an airtight container in the fridge for up to 5 days. Or transfer to a freezer-safe container and freeze for up to 3 months; let thaw overnight in the fridge when ready to use. Reheat your spicy lentil soup gently on the stovetop or in the microwave.
recipe inspired by a spicy lentil soup I enjoyed with my sister Cheryl in Cairo, Egypt
Nutrition Information:
Serving: 1 Calories: 147kcal Carbohydrates: 23g Protein: 6g Fat: 4g Saturated Fat: 1g Polyunsaturated Fat: 3g Cholesterol: 2mg Sodium: 884mg Fiber: 5g Sugar: 4g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.