Spicy Red Lentil Soup

Lentils are so unassuming – small on their own, yet in bulk they sure pack a hearty and earthy punch. This spicy red lentil soup adds a little fire and exotic spice to the lentil’s built-in earthy flavor.

Spicy red lentil soup
Spicy red lentil soup, topped with red pepper flakes

All it takes is a single jalapeรฑo pepper, or if you want things spicier, opt for a serrano (often twice the spice). Or try some crushed red pepper as a post-cooking finishing spice to add a little extra pop (totally optional.) Serve the soup with crusty bread, and you have something that’ll fill you up like a full meal.

Like this lentil soup recipe? You’ll love these too:

50 Easy Jalapeรฑo Recipes ebook cover

50 Easy Jalapeรฑo Recipes

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Want more ways to use your jalapeรฑos? These 50 tasty recipes all star this popular chili. All easy to make and many quick too! From appetizers to desserts. PDF AND EPUB provided. Kindle ready.

Spicy red lentil soup

Spicy Red Lentil Soup

Warm, earthy, and hearty
5 from 2 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer
Servings 6 servings
Calories 321 kcal

Ingredients
 
 

  • 6 cups vegetable broth
  • 2 cups red lentils
  • 6 plum tomatoes diced, or 1 can (15 ounce) of diced tomatoes
  • 7 carrots diced
  • 1 yellow onion diced
  • 1 jalapeรฑo pepper stemmed, seeds removed, and diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt more to taste
  • 1/2 teaspoon black pepper more to taste
  • Crushed red pepper optional

Instructions
 

  • In a high-sided saucepan (or soup pot) over medium heat, heat the olive oil then cook the onion and garlic, stirring often, until the onion is translucent (2 to 3 minutes). 
  • Add the carrots and jalapeรฑo pepper to the saucepan and continue cooking, stirring occasionally, until the carrots have softened (approximately 7 to 8 minutes).
  • Add the coriander, turmeric, cumin, allspice, salt, and pepper. Cook, stirring often, for 1 or 2 more minutes.
  • Add the vegetable broth, plum tomatoes, and red lentils – stir to combine. Lower the heat to low and allow the soup to simmer for 30 minutes, stirring occasionally, until the lentils are softened. 
  • Using a hand food processor or blender, blend the red lentil soup to your desired consistency. It can remain chunky or be totally smooth.
  • Add more salt, black pepper, and crushed red pepper (optional, if you want it spicier) to taste, then serve.

Notes

Want it spicier? Try a fresh serrano pepper instead of a jalapeรฑo. Serranos are typically double the heat.ย 

Nutrition

Calories: 321kcalCarbohydrates: 52gProtein: 17gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1192mgPotassium: 1014mgFiber: 22gSugar: 9gVitamin A: 12961IUVitamin C: 20mgCalcium: 82mgIron: 6mg
Keyword Crushed Red Pepper, Jalapeno Pepper
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5 from 2 votes (2 ratings without comment)
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