Spicy Lentil Soup

Spicy Lentil Soup

Darcie Paule

"This is a filling, hearty soup that is very easy to make!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 217 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 711 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.
  2. Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.
  3. Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.
  4. Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.

Reviews

Read all reviews 10
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 i...

Most helpful critical review

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

Most helpful
Most positive
Least positive
Newest

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

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 i...

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 a...

YUM! I used yellow lentils and extra veggies. Also, I'm not a fan of crushed red pepper so I used cayenne and chili pepper. I'm crushing bowls of this stuff even in 80 degree weather... it's ...

Holy cow this turned out good! The recipe doesn't specify but I used the tiny French green lentils instead of red or brown, I didn't have chicken stock on hand so used water and chicken bouillo...

Added 1/2 tbsp of lemon juice and can of diced tomatoes with oregano and basil.

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 jus...

Really tasty dish. I basically followed the recipe, using red lentils. I doubled the recipe, and added the zest and juice of half a lemon, 2 diced Roma tomatoes, and I boosted all the spices (I ...

Great hearty soup. My first time using lentils and I feel it was a success. I'm a spice head and also recovering from a shoulder injury so I loaded up on the anti-inflammatory turmeric, heavy ca...

Other stories that may interest you