Spicy red lentil soup

Spicy red lentil soup is the perfect combination of hearty, thick soup, just enough spice and vegetarian protein. This is a quick and easy recipe made in one pot with easy to find ingredients.

Several of my most popular recipes are soups. Apple and parsnip soup is one of my personal favorites, although spicy butternut squash soup and bacon and lentil soup are more popular on the blog. This spicy red lentil soup is a variety of a soup I have made many times. I tend to keep seasonings, lentils and chopped tomatoes in my kitchen at all times, and if I happen to have celery and carrots, I am all set to throw this dish together. It’s made in less than half an hour, and produces a thick, smooth soup. The lentils are rich in fiber and protein, which makes the dish more filling than you’d expect.

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Why I love this lentil soup

• It’s very similar to everyone’s favorite soup; tomato soup, only thicker and heartier.
• The lentils make the soup really creamy, but also protein rich and incredibly filling.
• Those carrots and celery sticks add some extra flavour, but is also a great way of hiding extra veg in your meals for picky kids!
• It’s an excellent warming and comforting dinner you can make in less than half an hour – perfect for cold and busy evenings.
• You can adjust the spice by adding your preferred amount of chili. I use 1 tsp which is enough to give a hint of heat without overdoing it. Add more to taste if you want it really spicy.

How to make spicy red lentil soup

Start by heating some one calorie cooking spray in a large pot. Add finely diced onion, and saute until soft and translucent. This takes about 3-4 minutes. Then, add finely diced garlic, and saute for another minute. Finely dice carrots and celery. You want to chop them in really small pieces for them to cook faster. Add the carrots and celery pieces, lentils and all the seasonings to the pot, and stir to coat everything in the seasoning thoroughly. Then, add the rest of the ingredients.

Use 800 ml chicken or vegetable stock. You can substitute with 800 ml water and 2 stock cubes. Place the lid on top, and bring the soup to a boil. Allow to boil until the vegetables and lentils have all softened. This takes about 15-20 minutes. Then, use an immersion blender to blend the soup smooth.

This soup is very thick and hearty. If you prefer a thinner soup, you can now add some water or stock until you reach the desired consistency. Then, add salt and pepper to taste.

Serve with some homemade seeded bread.

Can you freeze red lentil soup?

This soup is perfect for freezing. Freeze in freezer bag or freezer safe containers for up to 3 months. Thaw, then reheat the soup in a pot on the stove, or in the microwave. You can also store leftovers in the fridge for up to 3 days.

More creamy soups:

• Spicy butternut squash soup
• Slow cooker broccoli cheddar soup
• Apple and parsnip soup
• Potato and carrot soup

Spicy red lentil soup

Spicy red lentil soup is the perfect combination of hearty, thick soup, just enough spice and vegetarian protein. This is a quick and easy recipe made in one pot with ingredients you might already have in your kitchen.

Prep Time5 mins

Cook Time25 mins

5 from 5 votes

Course: Dinner, lunch, Main Course, Soup

Cuisine: International

Keyword: carrots, celery, lentils

Servings: 3

Calories: 128kcal

Cost: Cheap

Ingredients

• 150 g red split lentils
• 400 g tinned chopped tomatoes
• 1 tbsp tomato puree
• 2 celery sticks
• 2 carrots
• 3 garlic cloves
• 1 onion
• 800 ml chicken or vegetable stock
• 1 tsp thyme
• 1/2 tsp dried coriander
• 1/2 tsp turmeric
• 1/4 tsp nutmeg
• 1/2 tsp paprika
• 1 tsp chili powder

Instructions

• Start by heating some one calorie cooking spray in a large pot. Add finely diced onion, and saute until soft and translucent. This takes about 3-4 minutes. Then, add finely diced garlic, and saute for another minute.
• Finely dice carrots and celery. You want to chop them in really small pieces for them to cook faster. Add the carrots and celery pieces, lentils and all the seasonings to the pot, and stir to coat everything in the seasoning thoroughly. Then, add the rest of the ingredients.
• Place the lid on top, and bring the soup to a boil. Allow to boil until the vegetables and lentils have all softened. This takes about 15-20 minutes.
• Use an immersion blender to blend the soup smooth in the pot. This soup is very thick and hearty. If you prefer a thinner soup, you can now add some water or stock until you reach the desired consistency. Then, add salt and pepper to taste.

Notes

This soup is perfect for freezing. Freeze in freezer bag or freezer safe containers for up to 3 months. Thaw, then reheat the soup in a pot on the stove, or in the microwave. You can also store leftovers in the fridge for up to 3 days.

Use 800 ml chicken or vegetable stock. You can substitute with 800 ml water and 2 stock cubes. 

You can adjust the spice by adding your preferred amount of chili. I use 1 tsp which is enough to give a hint of heat without overdoing it. Add more to taste if you want it really spicy.

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