Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spicy red lentil soup in a dark grey bowl with a lemon wedge and spoon

Spicy Red Lentil Soup


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

Description

Hardy 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
  • 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 1/4 cup / 160 grams)
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder
  • 2 teaspoons ground cumin
  • 1/4 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 1/4 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
  • 1/2 teaspoon crushed red pepper flakes

Instructions

  1. 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.   
  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