Recipe by FISHFISHER2002
"A spicy red lentil soup that is fast and easy."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
chopped red onion
salt and pepper to taste
1 (28 ounce) can
1 1/2 cups
frozen chopped spinach
dry red lentils
1 1/2 teaspoons
ground cayenne pepper
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).
A very unappetizing color after it comes out of the blender. Fairly good tasting, but I probably won't make it again.
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.
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.
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.
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.
I love this soup. It is not spicy, just flavorful. For the taste and ease of preperation I give it 5 stars.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Bryan's Spicy Red Lentil Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 16
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make a hearty, healthy, and flavorful vegetarian soup.
See how to make a traditional Lebanese lemony lentil soup.
See how to make a simple, traditional Greek lentil soup.