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Spicy Lentil Soup

Darcie Paule

"This is a filling, hearty soup that is very easy to make!"
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Ingredients

45 m servings 217 cals
Original recipe yields 6 servings

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Directions

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  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.

Nutrition Facts


Per Serving: 217 calories; 3.5 g fat; 33.7 g carbohydrates; 13.6 g protein; < 1 mg cholesterol; 711 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 13 Ratings

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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

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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...

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...

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...

Great soup, made big batch bagged and froze, good for taking to work instead of the usual stuff.I think next one will be curried