Spicy Red Lentil Soup
Warm, comforting, and packed with bold flavors, this Spicy Red Lentil Soup is a hearty vegan dish that's perfect for any day of the week. Featuring red lentils simmered with aromatic spices like cumin, coriander, smoked paprika, and a hint of cayenne, this soup delivers a delightful blend of heat and earthiness. A medley of fresh vegetables, including carrots, red bell peppers, and onions, brings texture and natural sweetness, while a splash of lemon juice adds a tangy finish. Ready in just 45 minutes, this simple one-pot recipe is ideal for busy schedules and can be customized with fresh cilantro for a burst of herbal brightness. Whether served as a light lunch or a satisfying dinner, this protein-packed soup is sure to become a staple in your kitchen. Keywords: spicy red lentil soup, vegan lentil soup, easy soup recipe, one-pot vegetarian meal, healthy dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.25 teaspoons cayenne pepper
- 1 cup red lentils, rinsed and drained
- 1 14-ounce can diced tomatoes (canned)
- 4 cups vegetable broth
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic, diced carrot, and diced red bell pepper. Sauté for another 4-5 minutes until the vegetables soften.
Add the ground cumin, ground coriander, smoked paprika, and cayenne pepper to the pot. Stir well to coat the vegetables with the spices, cooking for 1 minute until fragrant.
Stir in the red lentils, diced tomatoes, and vegetable broth. Mix well to combine all the ingredients.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils are tender.
Season the soup with salt and black pepper to taste.
Stir in the lemon juice, then remove the soup from heat.
Using an immersion blender, blend the soup slightly to achieve a creamy texture while still leaving some chunks. Alternatively, transfer half the soup to a blender, blend until smooth, then return it to the pot.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5381 mg | 234% | |
| Total Carbohydrate | 153.0 g | 56% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 45.0 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4054 mg | 86% | |
*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.
