Bryan's Spicy Red Lentil Soup Recipe - Allrecipes.com
Bryan's Spicy Red Lentil Soup Recipe
  • READY IN 45 mins

Bryan's Spicy Red Lentil Soup

Read Reviews (63)

"A spicy red lentil soup that is fast and easy." —  

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Original recipe makes 6 servings Change Servings
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Directions

  1. Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
  2. Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 26, 2005

This is an excellent soup: flavorful, colorful and simple. I made very few changes (fresh basil, more water and a tad more of each of the spices).

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Most Helpful Critical Review
May 08, 2008

A very unappetizing color after it comes out of the blender. Fairly good tasting, but I probably won't make it again.

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Jan 01, 2008

Very flexible recipe. I made it the first time as written. I have made it several times now and I have altered it a little. I saute chopped carrot with the onion and use twice as much liquid as recipe calls for. I also use 1/2 broth and 1/2 water, leave out added salt if using canned broth. I puree 1/2 the soup and leave the rest chunky. It's also great with fresh spinach thrown in near the end of cooking. Great flavor from the spices and makes the house smell great when it cooks.

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Jan 02, 2006

Very tasty. I recommend blending only half of the lentil mixture, because it is much more stew-like than soup-like. Also, I added chopped fresh basil to keep it fresh-tasting, served it with rice, and flavored with tamari rather than salt and pepper. Try adding 1/2 - 1 teaspoons each of tumeric and coriander for more spice.

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Feb 12, 2007

This was a very tasty meal...it wasn't soup...I didn't blend it and it was thick and yummy. Even my 16 year old son liked it. He ate it on toast and I had mine over rice.

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Dec 13, 2005

This is nice and spicy- a good base recipe to play with as the other reviews mention. I added the juice of half a lemon and fresh spinach just before serving instead of the tomatoes. No need to blend either.

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Nov 05, 2006

I love this soup. It is not spicy, just flavorful. For the taste and ease of preperation I give it 5 stars.

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Dec 03, 2005

This was a tough one to give 4 stars to. It has plenty of heat, which is fine with me, but my wife couldn't handle it. You might want to cut back on the cayenne pepper to 1/4 teaspoon and think about adding a half can of coconut milk and, perhaps, a diced apple or two. That's how I'll make it next time.

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Nutrition

  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 41 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.8 g
  • 3%
  • Fiber
  • 15.2 g
  • 61%
  • Protein
  • 16.7 g
  • 33%
  • Sodium
  • 307 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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