Recipe by Darcie Paule
"This is a filling, hearty soup that is very easy to make!"
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1 large stalk
crushed red pepper flakes, or more to taste
cayenne pepper, or more to taste
salt and ground black pepper to taste
1 1/2 cups
Very good and basic recipe. I will make again but will use a little more carrot and celery. My husband is vegan so I of course used vegetable broth rather than chicken. I also added a pinch of allspice and cumin.
this took MUCH longer than 20 minutes for the lentils to soften. I am making it now, and I am about to go over the 40 minute mark
I made this recipe but only had red lentils.I used vegie stock and added a few bay leaves and instead of tomato pastes I had a can of fire roasted diced tomato and blended omatoes in blender just a bit.I took this to church and everyone wanted recipe .they even wanted it for the bulletin.the red lentils make a the difference because I made it again with brown lentils and did not taste near as good.
This was very simple and easy to make. It is very filling and nutritional. I would probably add more spices since I like it on the spicy side and I added some curry powder in as well to give it more of an exotic taste. Definitely a good go to soup that I can make with things I usually have around the house.
Very hearty soup, but I added a little more carrots to it, and a few diced potatoes. I will definitely make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Lentil Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 217
** Calories from Fat: 31
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