Spicy Lentil Soup
User Reviews
5
Spicy Lentil Soup
Description
Spicy Lentil Soup combines onions, carrots, celery, and plenty of garlic sautéed with red chili flakes to build a spicy base. The addition of cumin and Italian seasoning further layers the flavor profile. Fire roasted diced tomatoes introduce a smoky acidity. Brown lentils cook with vegetable broth made from bouillon cubes, creating a rich, filling broth. After simmering until lentils are tender, fresh spinach and parsley contribute color and brightness. Lemon juice added last cuts through the soup's heartiness with fresh acidity.
The soup offers a thick, satisfying texture from the lentils, with the spice level adjustable through the red chili flakes. The roasting of vegetables and blooming spices brings out depth, while fresh herbs and lemon provide contrast to the warming components.
It serves well as a comforting meal on cooler days and pairs nicely with crusty bread or a side salad. The recipe allows adjustment in consistency by adding broth or blending a portion for smoothness.
Practical tips include blooming spices early for fuller flavor and careful blending with steam release. Additional broth can be added for desired soup thickness, and seasoning can be adjusted after cooking.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 3 carrot diced
- 3 celery diced, ribs
- 6 garlic minced, cloves
- 2 teaspoons red chili flakes plus more as needed
- 2 teaspoons cumin ground
- 3 teaspoons Italian seasoning
- 2 diced fire roasted tomatoes in their juices, 14.5-ounce cans
- 1 cup brown lentils uncooked
- 6 cups of water
- 2 vegetable bouillon cubes
- salt to taste
- black pepper to taste
- 3 cups spinach optional
- ⅓ cup parsley chopped (optional
- 1 lemon
Instructions
- In a large pot with a lid, heat the oil over medium-high heat.
- Add the onions, carrots, celery, garlic, and red chili flakes. Mix well, reduce the fire to medium low, cover with a lid and cook for 5 minutes – regularly mixing to prevent burning.
- Add the cumin and Italian seasoning. Mix well and cook for 20 seconds while mixing.
- Add the fire roasted tomatoes in their juices, lentils, water, bouillon cubes, salt, and pepper. Mix well and turn the heat to medium high. Cover with the lid, bring to a boil, mix one more time to ensure the bouillon cubes are fully melted and incorporated in the water. Then turn the heat to a simmer and cook for 40 minutes with the lid on.
- When the 40 minutes have passed, taste to check if the lentils are cooked and to taste seasoning levels. Adjust time and seasoning if needed.
- When the lentils are fully cooked, add the spinach (if using), parsley (if using), and lemon juice. Gently push the raw spinach down into the broth. Cover with the lid and allow the soup to sit undisturbed for 5 minutes.
- Serve hot.
Notes
- Bloom spices by cooking them briefly in oil to enhance their flavor depth before adding liquids.
- Adjust soup thickness by adding more vegetable broth or blending part of the soup to smooth it.
- If blending, hold the blender lid securely and vent occasionally to release steam safely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 604mg | 25% |
| Potassium | 906mg | 19% |
| Fiber | 20g | 80% |
| Sugar | 8g | 16% |
| Vitamin A | 10959IU | 219% |
| Vitamin C | 37mg | 41% |
| Calcium | 167mg | 17% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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