Warm, earthy, and hearty…
Lentils are so unassuming – small on their own, yet in bulk they sure pack a hearty and earthy punch. This spicy red lentil soup adds a little fire and exotic spice to the lentil’s built-in earthiness.
All it takes is a single jalapeño pepper, or if you want things spicier opt for a serrano (often twice the spice). Or opt for some crushed red pepper as a post-cooking finishing spice to add a little extra pop (totally optional). Serve the soup with crusty bread, and you have something that’ll fill you up like a full meal.
- 6 cups vegetable broth
- 2 cups red lentils
- 6 plum tomatoes diced, or 1 can (15 ounce) of diced tomatoes
- 7 carrots diced
- 1 yellow onion diced
- 1 jalapeño pepper stemmed, seeds removed, and diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon allspice
- 1/2 teaspoon salt more to taste
- 1/2 teaspoon black pepper more to taste
- Crushed red pepper optional
- In a high-sided saucepan (or soup pot) over medium heat, heat the olive oil then cook the onion and garlic, stirring often, until the onion is translucent (2 to 3 minutes).
- Add the carrots and jalapeño pepper to the saucepan and continue cooking, stirring occasionally, until the carrots have softened (approximately 7 to 8 minutes).
- Add the coriander, turmeric, cumin, allspice, salt, and pepper. Cook, stirring often, for 1 or 2 more minutes.
- Add the vegetable broth, plum tomatoes, and red lentils - stir to combine. Lower the heat to low and allow the soup to simmer for 30 minutes, stirring occasionally, until the lentils are softened.
- Using a hand food processor or blender, blend the red lentil soup to your desired consistency. It can remain chunky or be totally smooth.
- Add more salt, black pepper, and crushed red pepper (optional, if you want it spicier) to taste, then serve.