This Spicy Red Lentil Soup recipe is great for everyone including vegetarians and vegans! It is super quick, easy, low-fat and full of fiber and protein. We had a similar soup at a pitch-in a few years back and it was absolutely delicious. We decided to recreate it this past Saturday so we had a healthy meal while decorating Halloween cookies. Unexpectedly, the weather was chilly and rainy so it was the perfect complement to the day. We made sure to write the recipe down so you could have it too!
Don't let the spice scare you! While it's a little on the spicy side, our friend Christin (who doesn’t do spicy foods) still enjoyed it with some sour cream! Plus, you can use 1/2 of the amount of Sriracha in the recipe to start with and add more to taste.
Speaking of sour cream, we love topping the soup with a variety of ingredients. We listed some of our go to toppings and accompaniments at the end of the recipe.
We hope you’ll serve up a pot on a chilly fall or winter night and if you make the full batch, there will be plenty to give away or freeze for another time. Please leave a comment if you make it and let us know how you enjoyed it!
Spicy Lentil Soup Recipe
Note: This recipe makes a big batch of soup! Cut the recipe in half if you're not looking to feed a small crowd!
Prep time: 20 minutes Cook Time: 25-40 minutes Serves: 10-12
Ingredients
4 TBS oil (vegetable, olive, or your favorite cooking oil)
2 cups yellow onion, chopped
2 cups carrots, chopped
½ cup celery, finely chopped
2 ½ TBS minced garlic
2 TBS smoked paprika
3 TBS + 1 tsp ground cumin
2 tsp. black pepper
2 tsp. garlic powder
2 tsp. salt
3 bay leaves
4 TBS tomato paste
½ cup Sriracha
3-14.5 oz. cans petite diced tomatoes
16 cups chicken or vegetable stock
2lb red lentils, sorted and rinsed
Garnishes* see notes below
Directions
Pre-Prep: Examine, sort, and rinse lentils. Wash and chop all vegetables. Mince garlic. Measure and combine seasonings.
Heat the oil in a large pot over medium-high heat. Once oil is hot, add the onions, carrots, celery, and garlic and sauté for approximately 6-8 minutes until vegetables are tender.
To the vegetables add the smoked paprika, cumin, black pepper, garlic powder, salt, bay leaves, tomato paste, and sriracha and stir until combined.
Next, add the petite diced tomatoes and stock and bring to a boil. Once boiling, add the red lentils and simmer uncovered for 25-40 minutes or until lentils are soft and soup is thickened.
Serve with your favorite toppings and accompaniments. We have some of our suggestions below!
Topping Suggestions
Tortilla Chips
Jalapenos
Limes
Cilantro
Sour Cream
Cheese
Red Salsa
Tomatillo Salsa
Olives
Sriracha
Hot Sauce
Green Onions
Avocado
Accompaniments
Quesadillas
Grilled Cheese Sandwiches
Turkey, Ham, Cheddar and Dijon Sandwiches
Crusty French Bread
Jalapeno Cornbread
Garden Salad
Chicken Wraps
Having a chili party but serving vegetarians or vegans? Serve this soup! We have an amazing Bacon Chili Recipe in our fall cookbook! Check it out!