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.
Spicy Red Lentil Soup
- 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.
Want it spicier? Try a fresh serrano pepper instead of a jalapeño. Serranos are typically double the heat.