Five Alarm Lentil Soup
Turn up the heat with Five Alarm Lentil Soup, a fiery, flavor-packed dish that’s perfect for spice lovers and hearty soup enthusiasts! This vegan-friendly recipe combines nutrient-rich green lentils with a medley of vibrant vegetables like carrots, celery, and red bell pepper, all simmered in a bold, smoky broth featuring cumin, smoked paprika, chipotle powder, and a dash of cayenne. The addition of jalapeños and crushed red pepper flakes takes the spice level to a whole new dimension, while a fresh squeeze of lime and aromatic cilantro provide the perfect finishing touch. Ready in just over an hour, this protein-packed soup is as satisfying as it is easy to make. Serve it up as a warming main course or alongside crusty bread for a crowd-pleasing meal. Whether you’re chasing spice or comfort, this comforting lentil soup is sure to deliver!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 1 large red bell pepper, diced
- 1 medium jalapeño pepper, minced
- 4 garlic cloves, minced
- 1 tablespoon cumin powder
- 1 tablespoon smoked paprika
- 1 teaspoon chipotle powder
- 0.5 teaspoon crushed red pepper flakes
- 0.25 teaspoon cayenne pepper
- 1.5 cups green lentils, rinsed and drained
- 15 ounces diced tomatoes, canned
- 6 cups vegetable broth
- 2 cups water
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the diced red bell pepper and minced jalapeño. Cook for another 3-4 minutes.
Add the minced garlic and stir for 1 minute, until fragrant.
Sprinkle in the cumin, smoked paprika, chipotle powder, crushed red pepper flakes, and cayenne pepper. Stir to coat the vegetables in the spices.
Add the rinsed and drained lentils to the pot, followed by the diced tomatoes (with their juices), vegetable broth, and water. Stir well.
Bring the soup to a boil over medium-high heat, then reduce to a simmer. Cover the pot and cook for 30-35 minutes, or until the lentils are tender.
Taste the soup and season with salt and black pepper as needed.
Ladle the soup into bowls and garnish with fresh cilantro.
Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1257 mg | 55% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 9.1 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 979 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
