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    Home » Recipes » Soups and Stews

    Spicy Red Lentil Soup

    Published: Oct 28, 2021 · Modified: Jan 15, 2022 by Jacqui Wilson · This post may contain affiliate links

    Jump to Recipe

    Hearty and healthy, this spicy red lentil soup recipe will soothe you with aromatic warming spices. It's a nutritious comforting soup everyone will enjoy!

    Spicy red lentil soup in a dark grey bowl with a lemon wedge and a spoon

    Why I love this easy lentil soup recipe

    This is the best lentil soup recipe! It is naturally gluten-free, vegan, and filled with feel-good ingredients and a cozy mix of spices. Lentils are a rich source of protein and fiber, making them filling and satisfying. They're also high in folate, potassium and iron, supporting you heart, keeping your blood pressure in check and warding off fatigue.

    This easy lentil soup will quickly become your all-time favorite spicy lentil soup since it's so easy to make, versatile, creamy and satisfying.

    Enjoy this hardy soup with a side of crunchy kale salad with spicy peanut vinaigrette.

    Jump to:
    • Why I love this easy lentil soup recipe
    • Ingredients
    • Instructions
    • Substitutions
    • Storage
    • Recipe

    Ingredients

    • Extra virgin olive oil is used to sauté the vegetables.
    • Onion, celery and carrots are a mirepoix of vegetables that form the base flavor of the soup.
    • Garlic adds some depth to the creamy soup.
    • Curry powder, ground cumin and cayenne pepper are aromatic warming spices that combined, gives the dish depth and a little heat.
    • Vegetable broth is filled with nutrients and adds a richness of flavor.
    • Canned diced tomatoes adds a lovely texture.
    • Coconut milk adds creaminess. Make sure to use full-fat, it will give more richness to the soup.
    • Red lentils melt into a delicious creamy bliss when used in a thick and hearty dish like this spicy lentil soup. Give them a good rinse and pick out any small stones that may have made their way into the batch before cooking.
    • Fresh ginger gives the soup a warm bite with tangy freshness.
    • Sea salt enhances the flavors.
    • Baby spinach provides a rich source of fiber, protein, iron and other vitamins and minerals.
    • Lemon gives the finished soup a bright, fresh pop of flavor.

    See recipe card for quantities.

    Instructions

    In a large pot, heat the coconut oil over medium-low heat. Add the onions, celery, carrots and garlic, and sauté until soft and translucent. Adjust the heat if needed to keep vegetables from browning. About 10 minutes.

    Mirepoix sautéing  in large pot

    Reduce the heat to low, and add the curry powder and cayenne pepper, stirring as the mixture becomes fragrant. About 1 minute.

    Mirepoix with spices added

    Add the broth, diced tomatoes, coconut milk, lentils, ginger and sea salt. Raise the heat to high and bring to a slight boil then immediately reduce heat to medium.

    Spicy red lentil soup simmering in pot with all ingredients added

    Simmer, uncovered on medium until lentils are tender. About 20 minutes.

    Remove from heat. Add the spinach and lemon juice. Stir gently to allow the spinach to wilt.

    Spicy red lentil soup in large pot with spinach and splash of lemon juice added

    Serve with a few sprigs of parsley and a sprinkle of crushed red pepper flakes.

    Spicy red lentil soup in dark grey bowl topped with parsley, lemon wedge and sprinkle of hot red pepper flakes

    Substitutions

    This curry lentil soup is truly the best lentil soup and so easy to make with pantry ingredients. It's naturally gluten-free and vegan and super versatile. Switching up lentils, broth or hearty greens will still leave you with a nutritious, well-balanced meal you can enjoy any day of the week.

    • Red lentils - brown or green lentils are most similar to red but will take slightly longer to cook (about 10 minutes more). Their coloring is not as vibrant as the red lentils which turn a beautiful orange hue. The red lentils also have a slightly fragrant flavor to them.
    • Vegetable broth - you can use chicken broth but it would no longer be vegan lentil soup. Mushroom broth is also a good option if you want a deep earthiness in your vegetable soup. Water can be used in a pinch but you may miss out on some of the flavors a good stock can bring.
    • Coconut milk - this can be left out if you don't like it but it adds a nice creaminess and I don't find you taste the coconut.
    • Canned diced tomatoes - use fire-roasted tomatoes if you want to add some smokiness.
    • Baby spinach - you can swap in some slivered kale or Swiss chard.
    • Lemon - lime is a good substitute and will still give you that bright, fresh flavor.
    • Spices - if spicy isn't your thing then you can leave out the cayenne pepper and red pepper flakes.
    Spicy red lentil soup in two dark grey bowls with a pinch bowl of hot red pepper flakes and a blue napkin

    Storage

    This spicy red lentil soup recipe holds up really well to storing. You can store the soup in an airtight container in the fridge for up to 5 days. It also freezes well for up to 3 months.

    Print

    Recipe

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    Spicy red lentil soup in a dark grey bowl with a lemon wedge and spoon

    Spicy Red Lentil Soup


    5 from 1 reviews

    • Author: Jacqui
    • Total Time: 40 minutes
    • Yield: 4-6 servings 1x
    • Diet: Vegetarian
    Print Recipe
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    Description

    Hearty and healthy, this spicy red lentil soup recipe will soothe you with aromatic warming spices. It's a nutritious comforting soup everyone will enjoy!


    Ingredients

    Scale
    • 2 tablespoon extra virgin olive oil or unrefined coconut oil
    • 1 large sweet onion, diced (about 2 cups / 320 grams)
    • 2 ribs celery, diced (about 1 cup / 100 grams)
    • 2 medium carrots, diced (about 1 ¼ cup / 160 grams)
    • 2 garlic cloves, minced
    • 1 tablespoon curry powder
    • 2 teaspoons ground cumin
    • ¼ teaspoon cayenne pepper
    • 4 cups low-sodium vegetable broth (1 litre)
    • 1 14-ounce can diced tomatoes, with juices (398 ml)
    • 1 14-ounce can coconut milk, full-fat (400 ml)
    • 1 ¼ cups uncooked red lentils, rinsed and drained (225 grams)
    • 1-inch piece of fresh ginger, peeled and minced
    • 1 teaspoon fine sea salt
    • 1 package of baby spinach (5-ounces), roughly chopped
    • 1 lemon, juiced

    Garnish:

    • chopped fresh parsley or cilantro
    • ½ teaspoon crushed red pepper flakes

    Instructions

    1. In a large pot, heat the oil over medium-low heat. Add the onions, celery, carrots and garlic, and sauté until soft and translucent. Adjust the heat if needed to keep vegetables from browning. About 10 minutes.   
    2. Reduce the heat to low, and add the curry powder and cayenne pepper, stirring as the mixture becomes fragrant. About 1 minute.
    3. Add the broth, diced tomatoes, coconut milk, lentils, ginger and sea salt. Raise the heat to high and bring to a slight boil then immediately reduce heat to medium.
    4. Simmer, uncovered on medium until lentils are tender. About 20 minutes.
    5. Remove from heat. Add the spinach and lemon juice. Stir gently to allow the spinach to wilt.
    6. Serve with a few sprigs of parsley and a sprinkle of crushed red pepper flakes.

    Notes

    • This spicy red lentil soup recipe holds up really well to storing. You can store the soup in an airtight container in the fridge for up to 5 days. It also freezes well for up to 3 months.
    • Prep Time: 10 min
    • Cook Time: 30 min
    • Category: soup
    • Method: stovetop
    • Cuisine: American

    Nutrition

    • Serving Size: 300 grams
    • Calories: 388
    • Sugar: 7.6 g
    • Sodium: 361.2 mg
    • Fat: 20.4 g
    • Saturated Fat: 13.4 g
    • Trans Fat: 0 g
    • Carbohydrates: 43.1 g
    • Fiber: 8.6 g
    • Protein: 14.5 g
    • Cholesterol: 0 mg

    Keywords: red lentils, lentil soup, warm and cozy, spicy

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    Reader Interactions

    Comments

    1. Nik Geale

      January 16, 2022 at 10:54 pm

      I made this for my housemates and we all loved it! I haven’t been able to test whether or not it actually makes good leftovers since we just ate it all right away.






      Reply
      • Jacqui Wilson

        January 17, 2022 at 7:46 am

        I'm so glad you enjoyed it! Maybe a double batch next time!

        Reply

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