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Bryan's Spicy Red Lentil Soup

Bryan's Spicy Red Lentil Soup

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FISHFISHER2002

A spicy red lentil soup that is fast and easy.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
  2. Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.
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Reviews

LouisianaKitchen
40
6/26/2005

This is an excellent soup: flavorful, colorful and simple. I made very few changes (fresh basil, more water and a tad more of each of the spices).

HAPPYMOM3
31
1/1/2008

Very flexible recipe. I made it the first time as written. I have made it several times now and I have altered it a little. I saute chopped carrot with the onion and use twice as much liquid as recipe calls for. I also use 1/2 broth and 1/2 water, leave out added salt if using canned broth. I puree 1/2 the soup and leave the rest chunky. It's also great with fresh spinach thrown in near the end of cooking. Great flavor from the spices and makes the house smell great when it cooks.

LitleLisa1
18
1/2/2006

Very tasty. I recommend blending only half of the lentil mixture, because it is much more stew-like than soup-like. Also, I added chopped fresh basil to keep it fresh-tasting, served it with rice, and flavored with tamari rather than salt and pepper. Try adding 1/2 - 1 teaspoons each of tumeric and coriander for more spice.