Lentil Chili Soup
Warm up your table with this hearty and flavorful Lentil Chili Soup, a plant-based powerhouse packed with protein-rich lentils, vibrant vegetables, and bold spices. Perfectly spiced with chili powder, cumin, and smoked paprika, this comforting soup delivers the satisfying depth of a classic chili while keeping it lighter and nutrient-dense. Organic vegetable broth and a medley of fresh ingredients like bell peppers, carrots, and celery make every spoonful both wholesome and delicious. Finished with optional cilantro and a spritz of lime for a zesty, fresh touch, this one-pot recipe is perfect for cozy weeknight dinners or meal prep. Ready in under an hour and ideal for vegans, vegetarians, and chili lovers alike, this gluten-free Lentil Chili Soup is the ultimate comfort food that’s as nourishing as it is satisfying!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 carrot, diced
- 2 celery stalk, diced
- 1 can diced tomatoes (14-ounce can)
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 cup dry green or brown lentils, rinsed and sorted
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 lime wedges (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, red bell pepper, green bell pepper, carrot, and celery. Cook for 5 minutes, stirring occasionally until the vegetables begin to soften.
Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir well to coat the vegetables with the spices and cook for another 1-2 minutes to toast the spices.
Mix in the tomato paste and stir until well incorporated, cooking for 1 more minute.
Add the diced tomatoes, vegetable broth, and lentils to the pot. Stir well.
Bring the mixture to a boil, then reduce the heat to low and let the soup simmer uncovered for 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking, and add more broth or water if needed to adjust the consistency.
Taste and adjust seasonings as needed, adding more salt or spices if desired.
Once cooked, remove the pot from the heat. Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve with lime wedges for an added citrus twist.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 948 mg | 41% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 12.9 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1128 mg | 24% | |
*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.
