Spicy Sizzle Red Lentil Soup
Warm up your soul with Spicy Sizzle Red Lentil Soup, a bold and hearty dish packed with vibrant flavors and wholesome ingredients. This protein-rich soup combines tender red lentils with a fragrant medley of cumin, smoked paprika, coriander, and a fiery kick of cayenne pepper. Sautéed onions, garlic, and fresh vegetables create a savory base, while a splash of fresh lemon juice adds a tangy brightness. Perfectly thickened with lentils and partially blended for a satisfying texture, this soup is garnished with fresh cilantro, a touch of yogurt, and optional chili flakes for an extra spicy kick. Ready in just 45 minutes, it's a nutritious, plant-based meal perfect for busy weeknights or cozy gatherings. Serve it with crusty bread or warm pita for an irresistible bowl of comfort!
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 5 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon red chili flakes (optional)
- 2 tablespoons yogurt, for garnish (optional)
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set them aside to drain.
In a large pot, heat the olive oil over medium heat.
Add the diced yellow onion, minced garlic, diced carrot, and diced celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
Stir in the tomato paste, ground cumin, ground coriander, smoked paprika, and cayenne pepper. Cook for 1-2 minutes to toast the spices and release their aroma.
Add the rinsed red lentils, vegetable broth, salt, and black pepper to the pot. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils are soft and the soup thickens to your desired consistency.
Remove the pot from heat and stir in the fresh lemon juice for a brightening touch.
Using an immersion blender, partially puree the soup for a smooth but slightly textured consistency. Alternatively, you can blend half the soup in a traditional blender and return it to the pot.
Taste the soup and adjust seasoning with additional salt, black pepper, or cayenne pepper as needed.
Ladle the soup into bowls and garnish with fresh cilantro, a sprinkle of red chili flakes (if you prefer extra heat), and a dollop of yogurt if desired.
Serve hot with crusty bread or warm pita on the side for a satisfying meal.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5359 mg | 233% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 36.5 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 4110 mg | 87% | |
*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.
