"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." — hot_curry
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red bell pepper
green bell pepper
broccoli floret, chopped
crushed red pepper flakes
ground black pepper
dried thyme leaves
dried rubbed sage
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!
WAY too peppery. The flavor would probably be excellent, otherwise.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Lentil Vegetable Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 46
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