Name: Spicy Red Lentil Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 Tbsp. extra-virgin olive oil; 1 medium onion (finely diced); 1 large carrot (finely diced); 1 celery stalk (finely diced); 1 red or orange bell pepper (finely diced); 2 cloves garlic (finely chopped); 1 cup red lentils (rinsed and drained); 14 oz. crushed tomatoes; 5 cups vegetable stock (or water); ¼ tsp. dried red pepper flakes (or more to taste); 1 tsp. ground coriander; 1-½ tsp. ground cumin; 2 tsp. garlic powder; Sea salt (to taste); Freshly ground black pepper (to taste); ¼ cup fresh parsley (chopped); Squeeze lime juice; Grated Parmesan cheese

As soon as the air turns crisp and the days grow shorter, my cooking shifts into full-on cozy mode. The grill gets tucked away, and my trusty soup pots take center stage. There’s just something about sweater weather that calls for a steaming bowl of comfort, and in my house, that usually means a hearty lentil soup. This spicy lentil soup is one of my favorites – it’s quick, nourishing and endlessly adaptable. I like to turn up the heat with extra red pepper flakes, but you can adjust the spice to your taste. Either way, it’s the perfect pot of warmth to wrap yourself in when autumn comes to stay.

Spicy Lentil Soup with Lime Wedge and Parsley in Big Round Bowl on Countertop Strewn with Red Lentils

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Spicy Red Lentil Soup

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4

Calories 357 kcal

Author Marsha Rickles

Ingredients

2 Tbsp. extra-virgin olive oil
1 medium onion finely diced
1 large carrot finely diced
1 celery stalk finely diced
1 red or orange bell pepper finely diced
2 cloves garlic finely chopped
1 cup red lentils rinsed and drained
14 oz. crushed tomatoes
5 cups vegetable stock or water
¼ tsp. dried red pepper flakes or more to taste
1 tsp. ground coriander
1-½ tsp. ground cumin
2 tsp. garlic powder
Sea salt to taste
Freshly ground black pepper to taste
¼ cup fresh parsley chopped
Squeeze lime juice

Optional

Grated Parmesan cheese

Instructions

In large saucepan, heat olive oil and add onion, carrot, celery and bell pepper. Sauté about 5 minutes until vegetables soften.
Add garlic and sauté 1 minute.
Stir in lentils, tomatoes and vegetable stock; Combine well.
Stir in red pepper flakes, cumin, coriander and garlic powder. Bring to boil, then lower heat, cover saucepan and simmer until soup has thickened, stirring often. Add more broth or water if soup seems too thick. Season to taste with sea salt and freshly ground black pepper.
Just prior to serving, add chopped parsley and squeeze of lime and stir well. Ladle soup into bowls and serve with grated Parmesan cheese, if desired.