Spicy Smoky Lentil Soup

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
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Welcome to your new favorite comfort food: Spicy Smoky Lentil Soup. This hearty dish is packed with flavor, thanks to the perfect blend of spices and the earthy goodness of lentils. Whether it's a chilly evening or you just need a cozy bowl of something delicious, this soup is your go-to.

Ingredients for Spicy Smoky Lentil Soup

Olive oil forms the base for sautéing, adding a rich but subtle flavor. Onion and garlic provide the aromatic foundation, enhancing the depth of the soup. The smoked paprika and ground cumin bring a warm, smoky profile, while the cayenne pepper adds a kick of heat. Green lentils are the star, offering a hearty texture and rich nutrients. Vegetable broth ties everything together, creating a savory background for the other ingredients. Diced tomatoes add a hint of acidity and sweetness, balancing the spices. Finally, red bell pepper gives a sweet, fresh crunch, and a sprinkle of fresh cilantro (if you like) adds a pop of color and freshness at the end.

Tips & Tricks

  • Rinse the lentils before cooking to remove any debris and improve texture.
  • If you find the soup too thick, add more vegetable broth or water to reach your desired consistency.
  • For an extra smoky flavor, add a dash of liquid smoke.
  • Adjust the cayenne pepper to suit your heat preference; a little goes a long way!

Serving Suggestions

Pair this soup with a slice of crusty bread or a warm, cheesy quesadilla for a complete meal. A side of avocado or a simple green salad would also complement the flavors beautifully.

Frequently Asked Questions

Can I use a different type of lentil?
Yes, you can use red or brown lentils, but keep in mind that cooking times may vary.
Can I make this soup in advance?
Absolutely! This soup stores well in the fridge for up to 3 days and can be frozen for up to 3 months.
Is this soup spicy?
It has a mild to medium heat. Adjust the cayenne pepper to reduce or increase the spiciness.

Spicy Smoky Lentil Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, toss in the chopped onion and cook until it becomes translucent, which should take about five minutes. This forms the aromatic base of your soup.

Next, add the minced garlic, smoked paprika, ground cumin, and cayenne pepper. Stir these spices in with the onions and let them cook for about a minute. You'll know they're ready when your kitchen starts smelling irresistible.

Now, add the green lentils, vegetable broth, diced tomatoes (with their juice), and the chopped red bell pepper. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 30 to 35 minutes, or until the lentils are tender.

Before serving, taste the soup and season with salt and pepper to your liking. If you're a fan of fresh herbs, sprinkle some fresh cilantro on top just before serving.

Why You'll Love This Recipe

  • Quick and easy to prepare, making it perfect for busy weeknights.
  • Loaded with plant-based protein and fiber, keeping you full and satisfied.
  • The smoky, spicy flavors add a delightful twist to traditional lentil soup.
  • Highly customizable to suit your taste preferences.

Ingredients

1 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp cayenne pepper
1 cup dried green lentils
6 cups vegetable broth
1 can (14.5 oz) diced tomatoes
1 red bell pepper, chopped
Salt and pepper to taste
1/4 cup fresh cilantro, chopped (optional)

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Stir in garlic, smoked paprika, ground cumin, and cayenne pepper; cook for another 1 minute until fragrant.
4. Add lentils, vegetable broth, diced tomatoes, and red bell pepper.
5. Bring to a boil, then reduce heat to low and simmer for 30-35 minutes or until lentils are tender.
6. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

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