Spicy Red Lentil Soup
Warm, earthy, and hearty
Servings 6 servings
Calories 321kcal
Ingredients
- 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
Instructions
- 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.
Notes
Want it spicier? Try a fresh serrano pepper instead of a jalapeño. Serranos are typically double the heat.
Nutrition
Calories: 321kcal | Carbohydrates: 52g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1192mg | Potassium: 1014mg | Fiber: 22g | Sugar: 9g | Vitamin A: 12961IU | Vitamin C: 20mg | Calcium: 82mg | Iron: 6mg