Sometimes, you just need a hearty soup moment to fuel your soul, and this Spicy Red Lentil Soup is my go-to remedy for those days.
I love creating wholesome recipes, and this Spicy Lentil Soup is one of my favorites. Packed with protein-rich red lentils, vibrant vegetables like carrots and celery, and aromatic spices like cumin and smoked paprika, it’s not just delicious but also nutritious.
The hint of cayenne pepper adds just the right kick.
Spicy Lentil Soup Recipe Ingredients
- Red Lentils: Packed with protein and fiber, they create a hearty base.
- Olive Oil: Provides heart-healthy fats and enhances flavor.
- Garlic: Adds a pungent, savory depth with potential health benefits.
- Cumin: Offers warmth and an earthy richness to the soup.
- Smoked Paprika: Contributes a smoky, spicy undertone.
- Cayenne Pepper: Brings heat and invigorates the palate.
- Diced Tomatoes: Add acidity and enhance the soup’s body.
- Lemon Juice: Injects brightness and balances the spiciness.
- Cilantro/Parsley: Fresh herby finish, elevating the soup’s freshness.
Spicy Lentil Soup Recipe Ingredient Quantities
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups red lentils, rinsed
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 2 cups water
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh cilantro or parsley for garnish
How to Make this Spicy Lentil Soup Recipe
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
2. Add the diced carrots and celery to the pot and continue to cook for another 5 minutes, stirring occasionally.
3. Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until the spices are fragrant.
4. Add the rinsed red lentils, diced tomatoes (with their juices), vegetable broth, and water to the pot. Stir to combine.
5. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, uncovered, for about 25-30 minutes, or until the lentils are tender.
6. Season the soup with salt and pepper to taste. If desired, add more cayenne for extra heat.
7. Once the lentils are cooked, remove the pot from heat and use an immersion blender to partially blend the soup for a smoother texture, leaving some chunks for added consistency.
8. Stir in the juice of one lemon to brighten the flavors before serving.
9. Ladle the soup into bowls and garnish with fresh cilantro or parsley as desired.
10. Serve the spicy lentil soup hot, accompanied by crusty bread or your favorite side dish. Enjoy!
Spicy Lentil Soup Recipe Equipment Needed
1. Large pot
2. Wooden spoon or spatula
3. Measuring spoons
4. Measuring cups
5. Chef’s knife
6. Cutting board
7. Immersion blender
8. Ladle
9. Citrus juicer (optional)
FAQ
- Can I use green or brown lentils instead of red lentils?
Yes, you can substitute green or brown lentils, but note that the cooking time will increase as they take longer to become tender. - Is there a way to make this soup less spicy?
To reduce the heat, you can decrease or eliminate the cayenne pepper. - Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. It may thicken, so add a little water or broth when reheating. - Can I freeze this spicy lentil soup?
Absolutely! This soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove. - How can I make this recipe vegan?
This recipe is already vegan as it uses vegetable broth and no animal products. - What if I don’t have smoked paprika?
If you don’t have smoked paprika, you can use regular paprika, but it will lack the smoky flavor.
Spicy Lentil Soup Recipe Substitutions and Variations
- 1 tablespoon coconut oil instead of olive oil
- 1 teaspoon ground coriander instead of cumin
- 1 teaspoon chili powder instead of smoked paprika
- 1 cup brown lentils instead of red lentils
- 1 can (14 ounces) crushed tomatoes instead of diced tomatoes
Pro Tips
1. Optimize Flavor Development: When you sauté the onions, carrots, and celery, ensure they are cooked slowly over medium heat to allow for maximum caramelization. This step enhances the depth of flavor in your soup.
2. Toast the Spices: After adding the cumin, smoked paprika, and cayenne pepper, give them a little more time on the heat—around 1-2 minutes—before adding the other ingredients. This helps to release the essential oils in the spices, making the soup more aromatic.
3. Adjust Liquid Consistency: If you prefer a thicker soup, reduce the amount of water or let the soup simmer a bit longer uncovered to let some liquid evaporate. Conversely, for a thinner soup, you can add more broth or water.
4. Balanced Acidity: Add the lemon juice gradually at the end. Taste as you go to ensure the acidity enhances the flavors without overwhelming the soup. The lemon juice is key to brightening the overall taste.
5. Garnish Enhancements: For a zestier garnish, add a pinch of lemon zest or some finely chopped green onions along with the cilantro or parsley. This can add fresh, vibrant notes to each serving.
Spicy Lentil Soup Recipe
My favorite Spicy Lentil Soup Recipe
Equipment Needed:
1. Large pot
2. Wooden spoon or spatula
3. Measuring spoons
4. Measuring cups
5. Chef’s knife
6. Cutting board
7. Immersion blender
8. Ladle
9. Citrus juicer (optional)
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups red lentils, rinsed
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 2 cups water
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh cilantro or parsley for garnish
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
2. Add the diced carrots and celery to the pot and continue to cook for another 5 minutes, stirring occasionally.
3. Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until the spices are fragrant.
4. Add the rinsed red lentils, diced tomatoes (with their juices), vegetable broth, and water to the pot. Stir to combine.
5. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, uncovered, for about 25-30 minutes, or until the lentils are tender.
6. Season the soup with salt and pepper to taste. If desired, add more cayenne for extra heat.
7. Once the lentils are cooked, remove the pot from heat and use an immersion blender to partially blend the soup for a smoother texture, leaving some chunks for added consistency.
8. Stir in the juice of one lemon to brighten the flavors before serving.
9. Ladle the soup into bowls and garnish with fresh cilantro or parsley as desired.
10. Serve the spicy lentil soup hot, accompanied by crusty bread or your favorite side dish. Enjoy!