Hot & Spicy Lentil Soup


There has been a lot of changes to my diet and eating habits over the last few month. More fruits & veggies, less junk & processed food, portion control…you know, those sort of things. But I also have been trying to utilize food I have already at home to create a delicious meal. I succeeded with the Hot & Spicy Lentil Soup. I love soup and my DH loves soup as well. Something about eating hot soup in hot weather really is refreshing. This delicious dish of mine is being shared in my 2nd (yes, I am going to count) food blog event! “My Legume Love Affair” is organized by The Well-Seasoned Cook and hosted this month by Kannada Cuisine. How exciting!

Delicious Rating: This easy recipe meal anyone can cook, from beginner to top chef. The spices will fill your home with such a wonderfully delicious aroma that you will want to cook it again. Some of the spices are Indian based but the soup didn’t really taste Indian at all. Reduce the Cayenne Pepper and cut out the serranos for a more mild but flavorful soup.


5.0 from 1 reviews
Hot & Spicy Lentil Soup
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Yields: 8-10 Bowls
This is a Vegan Recipe!
  • 2 cups of brown lentils, picked over & rinsed
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 10 stalks of celery, chopped
  • 1 sweet potato, diced
  • 1 carrot, diced
  • 3 garlic cloves, minced
  • 3 tsp fresh ginger, minced
  • 3 serrano chilies, minced
  • 2 14.5 oz cans of tomatoes (I had canned cherry tomatoes on hand)
  • 2 tsp cumin
  • 2 tsp coriander
  • 4 tsp cayenne pepper
  • 9 cups of vegetable stock
  • ½ cup fresh cilantro, finely chopped
  • Salt & Pepper to taste
  1. In a large pot, heat oil over medium heat.
  2. Add onion, celery, sweet potato, carrot, and garlic to pot; cover and cook for 10-minutes.
  3. Add tomatoes, ginger, cumin, coriander, serranos, and cayenne.
  4. Combine well.
  5. Stir in Lentils and vegetable stock and bring to a boil.
  6. Reduce heat to low, cover and simmer for 40 minutes.
  7. Stir in Cilantro and Salt & Pepper to taste.
  8. Cover and cook for another 15-minutes.
  9. Serve hot.

This is what I call a ‘Pantry & Fridge’ recipe. All the ingredients are most likely in your pantry and fridge right now, which makes this an easy go to recipe.

The cherry tomatoes where perfect for this soup. They were spoon sized  and not overly large with a lot of skin like some tomatoes…(I won’t say anyone’s name!)




  1. Hello Raven,

    Thanks for the comforting soup…Love the cayenne in this recipe, it will add a zing that takes the soup up one level 🙂

    Smitha @ Kannadacuisine.

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