Spicy Red Lentil Soup
Spicy Red Lentil Soup is a healthy, hearty soup with kick that is easy to make and perfect for a chilly day. Served it as is or over a bed of brown rice to make it a meal. Pairs nicely with dark rye crispbread.
It can be stored in the refrigerator, frozen, or canned. I like to make large batches to preserve. Doubling this recipe will give you approximately 7 to 8 -1 liter mason jars worth. I keep the jars in the refrigerator, but they should be fine shelved. Just make sure to follow the correct method for preserving. Once you are ready to use it, simply warm it up. I find that the longer this soup sits, the spicier it gets; but that might just be me.
I honestly can’t remember where this recipe came from. I have been making it for a while and still love it. Give it a try and let me know what you think of my spicy red lentil soup below in the comments.
Recipe Card
Course: Dinner, soup, entree6
servings15
minutes30
minutes115
kcalA healthy, hearty soup with a bit of kick that is great on a chilly day. Serve it on its own for a delicious low-calorie lunch, or pour it over a bed of brown rice to make it a meal.
Ingredients
1 tbsp olive oil
1 medium onion, chopped
3 cups carrots, sliced or chopped
3 cloves garlic, minced (or 3/8 tsp dry, ground)
1″ piece ginger, minced (or 1 tsp dry, ground)
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
1 tsp sea salt
1 1/2 cup tomatoes, diced (canned or fresh)
6 cups vegetable broth
1 cup red lentils
1 cup frozen chopped spinach (or 2 – 3 cups fresh spinach leaves, chopped)
2 – 3 tbsp fresh lemon juice (not bottled)
Brown rice, optional (to serve)
Directions
- Sauté the onions in the olive oil until opaque. Add in the carrots and cook a few minutes more.
- Add the spices and stir to coat the vegetables. Add the tomatoes and vegetable stock. Cover and increase the heat to high. Bring to a rolling boil.
- Once boiling, add the lentils and reduce the heat to medium-low. covered, simmer for 20 to 25 minutes, or until the carrots are tender.
- Remove from heat and add the spinach and lemon juice. Cover. If using frozen spinach, it will thaw in the hot soup.
- Serve as is, or over a bed of brown rice to make it more of a meal. Pairs nicely with dark rye crispbread.
Notes
- I have also used green lentils for this. The only difference that I noticed was appearance.
- This soup can be stored in the refrigerator, frozen, or canned. I make large batches and preserve them in mason jars. I keep the sealed jars in the refrigerator, but they should be fine on a shelf as long as they are preserved correctly.
