Spicy Lentil Soup
Warm, hearty, and brimming with bold flavors, this Spicy Lentil Soup is the perfect comfort food for any day of the week. Packed with protein-rich red lentils, a medley of aromatic spices like cumin, smoked paprika, and a touch of cayenne for heat, this vegan-friendly recipe creates a deeply satisfying meal that's as wholesome as it is delicious. A vibrant blend of diced vegetables, tender greens like spinach or kale, and a bright splash of fresh lemon juice elevate every spoonful, while the optional cilantro garnish adds a fresh herbal note. Ready in under an hour, this easy-to-make one-pot soup is ideal for meal prep or cozy gatherings, and it pairs perfectly with a slice of crusty bread for a well-rounded, nourishing dish. Whether you're craving a healthy lunch or a hearty dinner, this spiced lentil soup brings bold flavors and warmth to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 pieces celery stalks, diced
- 4 pieces garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper (optional)
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- 14 ounces diced tomatoes (canned)
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups spinach or kale (optional), chopped
- 2 tablespoons lemon juice
- 2 tablespoons fresh cilantro (optional), chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened and slightly golden.
Stir in the minced garlic, cumin, coriander, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
Add the rinsed red lentils, vegetable broth, diced tomatoes, and bay leaf to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the lentils are soft and the soup has thickened.
Remove the bay leaf and season the soup with salt and black pepper to taste.
If using spinach or kale, stir it into the soup during the last 5 minutes of cooking until wilted.
Stir in the lemon juice for a bright, tangy finish.
Serve hot, garnished with fresh cilantro if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1588 mg | 69% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 13.8 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1739 mg | 37% | |
*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.
