Hearty, Nutrient-Dense, Easy Spicy Lentil Soup Recipe
We’ve likely said it 20 times before, but we can’t get over how beneficial lentils are to our low-budget plant-based kitchens. They’re loaded with fiber, plant-based protein, and several micronutrients (like iron, folate, B vitamins, and more). Plus, they’re SUPER versatile
This spicy lentil soup is made with just a dozen simple, inexpensive kitchen and pantry staples in one pot. The combination of mirepoix (celery, carrot, and onion) with lentils, tomatoes, and garlic makes for an earthy, savory, slightly sweet flavor, made all the more addictive with earthy cumin, aromatic Italian seasoning, and red pepper flakes for a touch (or more) of heat.
Once simmered on the stove, in an Instant Pot, or a crockpot, the ingredients are transformed into a cozy, comforting, wholesome, hearty, nutritious, filling, flavor-packed, satisfying meat-free meal (that’s naturally dairy-free and gluten-free!). Plus, it tastes even better on day two – and even freezes well! What’s not to love?!
The Ingredients
- We used dried brown lentils, but green lentils will also work.
- Mirepoix: Make a flavor-packed spiced lentil soup with plenty of depth with the addition of onion (yellow or white), carrot, and celery. To save time, you could use pre-prepared mirepoix mix (sometimes labeled ‘soup base’).
- Garlic: Fresh garlic cloves are best, but powdered garlic works in a pinch.
- Tomatoes: Use high-quality canned, diced, fire-roasted tomatoes.
- Vegetable broth: Use pre-made broth or a combination of bouillon cubes/ powder + boiling water. Use a reduced sodium version, if preferred.
- Oil: Use a neutral-flavored cooking oil, like olive oil or avocado oil.
- Seasonings: We use a simple yet flavor-packed combination of ground cumin, Italian seasoning (or dried thyme/rosemary), red pepper flakes (adjust the amount to taste – or cayenne pepper), sea salt (or soy sauce for umami), and black pepper.
- Spinach: (optional) Fresh or frozen, for extra nutrients. would work, too.
- Parsley: (or cilantro) To garnish, for a touch of freshness and aromatic depth.
- Lemon: A small amount of acidic lemon juice will brighten the flavor and add depth. Lime juice, apple cider vinegar, or even balsamic vinegar should also work.
What Could I Add to Spicy Tomato Lentil Soup?
There are several ways to adapt this recipe for spicy lentil soup, including:
- Smoked paprika: For a smoky flavor in the spicy tomato and lentil soup.
- Carrot and lentil soup: Increase the ratio of carrots (sliced or shredded) to lentils.
- More vegetables: Bulk up the lentil and spinach soup further with peas, sweet potato (in ½-inch chunks), squash, pumpkin, mushrooms, cauliflower, zucchini, etc.
- Creamy soup: Add some full-fat canned coconut milk or dairy-free cream.
- Vegan yogurt: Add a dollop of dairy-free yogurt to the spicy lentil soup when serving for creaminess.
- Vegan sausage: Add some vegan sausage to boost the protein further in this vegan spicy tomato lentil soup.
How to Make Spicy Lentil Soup
- First, sort through (to remove debris) and rinse the lentils. Then, finely dice the onion, carrot, and celery. Also, mince the garlic.
- Meanwhile, heat the oil in a large, heavy-based Dutch oven/pan over medium-high heat.
- Once hot, add the onion, garlic, carrot, celery, and red pepper flakes. Reduce the heat to medium-low, cover with a lid, and sauté for 5 minutes, stirring often.
- Add the cumin and Italian seasoning and saute for a further 20-30 seconds.
- Next, stir in the tomatoes, lentils, vegetable broth, salt, and pepper and return the heat to medium-high.
- Cover with a lid and bring to a boil, then immediately reduce the heat to a simmer and cook for about 40 minutes, lid on (stirring occasionally).
- Taste the spicy lentil soup and adjust any of the seasoning then add the spinach and parsley (if using) and lemon juice. Cover it with a lid to allow the spinach to naturally wilt for just a few minutes, then serve and enjoy!
Slow Cooker Spicy Lentil Soup
Complete steps 1 to 3 as written above, then in step 4, transfer everything (except the spinach, parsley, and lemon) to a crockpot.
Cover and cook over LOW for 7-9 hours (add more broth at any point if needed) or on HIGH for 3-4 hours. Stir in the final ingredients, leave for several minutes for the spinach to wilt, and enjoy!
Instant Pot Lentil Soup
Use the sauté function for the first 3 steps, then add the remaining ingredients (except spinach, parsley, and lemon). Stir well, then cover and cook on manual HIGH pressure for 15 minutes.
Once the timer goes off, allow the pressure to release naturally before opening the lid. Stir in the last ingredients and replace the lid for just a few minutes, then serve the spicy tomato lentil soup, and enjoy.
FAQs
Pro Recipe Tips
- To adjust the consistency: If you’d prefer a brothier soup, add more vegetable broth. For a smoother consistency, blend some or all of it.
- If blending: Make sure to hold down the lid while it blends, then open it occasionally – while not blending – to release steam.
- Bloom the spices: Don’t skip these steps as it really helps to bring out their flavor and add depth to the soup flavor.
- Season to taste: Make sure to taste the soup after the simmering step and adjust any of the ingredients to your liking (spice, salt, etc.).
- Make plenty of leftovers: This spicy lentil and tomato soup will taste even better on day two, giving time for the flavors to meld.
- Don’t skip the lemon juice: A small amount of an acidic ingredient really brightens and adds depth for a more full-bodied flavor.
Serving Suggestions
Enjoy this incredibly satisfying, nutrient-dense spicy tomato lentil soup alone or in smaller portions with:
- Buttered bread flatbread, garlic bread, etc.
- A vegan grilled cheese or sandwich
- Sauteed/ Roasted vegetables (like brocoli , green beans, asparagus , etc.)
- A simple leafy green salad (like Caesar salad a kale salad , etc.)
Storage Instructions
Allow the spicy lentil spinach soup to cool and then store the leftovers in an airtight container in the refrigerator for 4-5 days. Plus, it’ll taste even better on day two and three.
You can also freeze it in Ziplock/ Stasher bags (spread flat), a silicone muffin tray, or freezer-safe containers for up to 3 months. Leave it to thaw in the refrigerator overnight before reheating.
Reheat the spinach lentil soup in a microwave (1-2 minutes on full power) or on the stovetop over medium-low heat until warm. Add extra broth or water, if needed.
