Spicy Lentil Soup
A heartwarming and satisfying soup that is quick to prepare, packed with protein and fiber, perfect for every occasion.
Ingredients
Main Ingredients
- 1 cup dried lentils (green or brown) Rich in protein; you can substitute with canned lentils for quicker prep.
- 1 tablespoon olive oil For sautéing; feel free to use coconut oil for a hint of sweetness.
- 1 medium onion (finely chopped) Adds sweetness and depth; yellow or white works best.
- 2 cloves garlic (minced) Fresh garlic enhances flavors; jarred garlic can work in a pinch.
- 2 medium carrots (diced) For subtle sweetness; you can swap in celery for a different crunch.
- 1 red bell pepper (chopped) red bell pepper Offers a vibrant pop of color and flavor; green bell peppers are a good alternative.
- 1 teaspoon ground cumin Earthiness that’s a must for depth; coriander can be used for a slightly different taste.
- 1 teaspoon smoked paprika Adds a lovely warmth; regular paprika is fine if you prefer.
- 1/2 teaspoon cayenne pepper (adjust to taste) For a spicy kick; omit it for a milder flavor.
- 4 cups vegetable broth or chicken broth Use homemade for the best flavor; water can work in a hurry.
- Salt and black pepper (to taste) Season to bring all flavors together.
- 1 can (14.5 oz) diced tomatoes (with juice) Adds sweetness and acidity; fresh tomatoes can also be used in season.
- to taste Fresh cilantro or parsley (for garnish) Optional but adds freshness; a sprinkle of feta or yogurt can elevate the dish.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they turn translucent.
- Stir in the minced garlic, carrots, and bell pepper. Cook for another 3 minutes, allowing all those wonderful flavors to meld.
- Sprinkle in the cumin, smoked paprika, and cayenne pepper, stirring continuously for 1 minute until fragrant.
- Add the dried lentils to the pot, followed by the broth and diced tomatoes (with their juice). Bring to a boil, then reduce the heat and let it simmer, uncovered, for 20 minutes or until the lentils are tender.
- Taste halfway through. Add salt and pepper as needed. Once ready, serve with a sprinkle of fresh herbs on top.
Notes
This soup can be made creamy by stirring in a splash of coconut milk or heavy cream at the end. Feel free to add a handful of spinach or kale during the last few minutes of cooking for extra nutrients.