Spicy Lentil Soup
User Reviews
4.8
39 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
50 mins
-
Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
147 kcal
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Course
Soup
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Cuisine
Middle Eastern
Spicy Lentil Soup
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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!
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion diced, medium
- 1 celery diced, large rib
- 1 carrot diced, large
- 4 garlic minced, large cloves
- 1 baking potato peeled and chopped into 1/2" pieces, large
- 1.5 cups red lentils
- 2 quarts vegetable broth
- 2 teaspoon cumin ground
- 1 teaspoon smoked paprika
- ½ teaspoon ancho chili powder
- ½ teaspoon black pepper ground
- ¼ teaspoon cayenne pepper add more or less, depending on your heat preference
- ¼ teaspoon Turmeric
- 2 tablespoon lemon juice plus additional lemon slices for squeezing over the top of finished soup, freshly squeezed
- kosher salt as needed
- yogurt optional garnish, plain, Greek
- cilantro optional garnish, chopped
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.
Equipments used:
Notes
- From a farmgirl's dabbles, inspired by a spicy lentil soup I enjoyed in Cairo, Egypt.
Nutrition Information
Show Details
Serving
1
Calories
147kcal
(7%)
Carbohydrates
23g
(8%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Cholesterol
2mg
(1%)
Sodium
884mg
(37%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 147kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 2mg | 1% |
| Sodium | 884mg | 37% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
39 reviews
Excellent
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