Spicy Lentil Vegetable Soup Recipe - Allrecipes.com
Spicy Lentil Vegetable Soup Recipe
  • READY IN hrs

Spicy Lentil Vegetable Soup

Recipe by  

"This is a healthy, hearty, spicy, relatively easy-to-make, delicious soup recipe. The roasted peppers really make it something special. I just made it up and am eating it now, and I am in love."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  2. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  3. Bake in the preheated oven until limp, 30 to 40 minutes. Turn the peppers over halfway through cooking. Once ready, place the peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop the peppers
  4. Meanwhile, bring the water and lentils to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes. Drain, rinse, and set aside.
  5. Heat the olive oil in a large saucepan over medium heat. Stir in the carrot, onion, and broccoli; cook and stir until the onion has softened, about 5 minutes. Pour in some of the vegetable broth, cover, and steam the vegetables until tender. Pour in the remaining vegetable broth and chopped peppers; season with the red pepper flakes, ginger, black pepper, thyme, and sage. Simmer until the flavors come together and the vegetables are very tender, about 20 to 30 minutes. Add water if needed to maintain your desired consistency. Stir in the cooked lentils until hot.
  6. If desired, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 50 mins
  • READY IN 1 hr 30 mins

Footnotes

  • Cook's Note
  • To cut the time of this recipe in half, don't roast the peppers, add them to the saucepan when frying the other vegetables. Use ready-to-eat, canned lentils.
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Reviews More Reviews

Aug 23, 2010

I love this soup. The recipe is very robust, and can be changed to accommodate different ingredients. I didn't have broccoli, so I added a tomato instead. I also used fresh ginger, fresh thyme, and substituted the sage with fresh cilantro (I didn't have any sage). I just added the thyme and cilantro after the cooking was finished, and before I began blending with my immersion blender. The lentil soup went very well with some cooked brown rice (for a complete protein). I couldn't get enough, and neither could my 2-year-old daughter. Thanks, hot_curry!

 
Sep 21, 2010

WAY too peppery. The flavor would probably be excellent, otherwise.

 

6 Ratings

Dec 17, 2010

Hot soup! I cut back on the pepper flakes, ginger and black pepper to 2 tsp. each, and that was plenty hot enough for me! I only had green peppers, and fried them with the other vegetables. I used water instead of broth. Good way to keep warm on a cold day!

 
Apr 11, 2011

Good soup with great potential. Frist, too much black peper - would prob use 1-1/2 tsp. I didn't have any broccli so didn't add that. Despite the over powering pepper - it was a wonderful soup - a bunch of different flavors all mixing together. My family even liked it.

 
Mar 21, 2013

We add potatoes to ours which adds stock and gives it more body/flavor; we also add either ham, beef tips or weiners and that really helps to make it a full-body meal.

 

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Nutrition

  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 47 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 19.8 g
  • 79%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 269 mg
  • 11%

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

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