When you are in need of a warm and comforting soup to soothe the soul, look no further than this Spiced Lentil Soup. With a tomato base and plenty of warming spices, this soup recipe is perfect for your next chilly day.
This soup was absolutely delicious and full of so much flavor. I love to make it when the chill hits the air, or when I may be feeling a little under the weather. This Spiced Lentil Soup is pure comfort food for the soul.
I love lentils and I love the natural spiced flavor that comes from just the cooked lentil itself and often keep cooked lentils on hand made in the instant pot.
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Why You'll Love Spiced Lentil Soup
Protein packed: Lentils are a great plant-based source of protein, making this vegetarian soup hearty and satisfying.
Rich flavors: warm and hearty spices add a deep rich flavor with a touch of heat to this comforting soup recipe.
Healthy and Nutritious: Packed with good for you lentils that are full of fiber, vitamins, and minerals.
Ingredients
All you need to make this comforting spiced lentil soup recipe are brown lentils, some veggies, and a few spices and aromatics!
- Olive oil
- White onion
- Ground turmeric
- Ground cumin
- Chili pepper flakes
- Fresh garlic cloves
- Crushed tomatoes: use 1 quart of home canned tomatoes (what I used for this recipe)
- Concentrated vegetable broth
- Dried lentils
- Fresh cilantro
Hint: I love to use this broth base (affiliate link) when making my own broth.
How to Make Spiced Lentil Soup
The spices in the soup are exactly the type that I like and you can adjust the heat to whatever temperature you prefer. The fresh tomato and cilantro topping it off is absolutely perfect. As a matter of fact, I can't wait to have this for lunch again today!
- Step 1: add diced onions and minced garlic into a large pot with hot oil.
- Step 2: Saute over medium heat until onions begin to turn translucent.
- Step 3: Add the cumin, turmeric, and chili pepper flakes. Cook and stir for 2 minutes.
- Step 4: Add the crushed tomatoes, water, and vegetable broth concentrate. Heat until warmed.
- Step 5: Add lentils to tomato mixture and bring to a boil. Reduce heat and simmer 20 minutes, until lentils are tender.
- Step 6: stir in fresh cilantro just prior to serving.
Substitutions
- Lentil swap - feel free to use red or green lentils in place of the brown lentils.
- Spice swap - use chili powder instead of chili flakes
- Extra protein boost - add some rehydrated textured vegetable protein (TVP) (affiliate link), diced cooked chicken or cooked ground beef crumbles for an extra boost of protein.
Variations
Try changing the original recipe up a little to give it a different flavor profile or to suit likes of family members.
- Curried Lentil Soup - add some red or yellow curry paste to the soup.
- Veggie packed soup - add diced carrots, celery, and bell peppers for a veggie packed soup.
- Kid friendly - leave out the dried chili peppers for a less spicy version the kids will appreciate.
See this lentil stew version on my website! (placeholder for in-content link)
Equipment
- Large soup pot
- Cutting board
- Sharp knife
- Wooden spoon
Storage
Store leftover lentil soup in an airtight container in the refrigerator up to 4 days. Can be stored in the freezer up to 3 months.
Top tip
- Be sure to rinse the dried lentils well before using to ensure any dirt or dust has been removed.
- Make this soup ahead of time if possible, as the longer it sits, the more flavor will develop!
Related Recipes
Looking for other recipes like this? Try these:
Pairing
This spiced lentil soup goes excellent with this air fryer grilled cheese sandwich or try one of the recipes below to accompany it.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Spiced Lentil Soup
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Ingredients
- 1 tablespoon olive oil
- 1 large onion , chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili pepper flakes
- 2 cloves fresh garlic , minced
- 1 quart crushed tomatoes , undrained
- 4 teaspoons concentrated vegetable broth
- 4 cups water
- 2 cups dried lentils
- ⅓ cup chopped fresh cilantro
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add the onion and garlic and saute until tender.
- Add the turmeric, cumin, chili pepper flakes, saute for 1 minute.
- Add tomatoes, water, vegetable boullion and lentils and simmer until lentils are tender.
- Stir in fresh cilantro near the end of the cooking process. You may need to add more water as the lentils cook.
SMITH BITES says
a good lentil soup is a thing to behold - perfect for the biting cold of winter!
teresa says
what a lovely soup!
marla says
I love lentil soup, thanks for sharing this with us 🙂
Cajun Chef Ryan says
And with the tomato and cilantro added this is a really great looking bowl of soup!
Bon appetit!
CCR
=:~)
Donna-FFW says
Im with you, I like my lentils whole as well. This lloks fantastic. I usually use barefoot contessa's. Ill try this one next time. Gotta love cooking light.
Treat and Trick says
Great combo, looks healthy and delicious! I too like my lentil to be whole and not puree. Beautiful photo too...
Mary Ann says
This sounds and looks just fabulous. I love lentil soup, but I like them whole too, no pureeing for me!
Leslie says
Mmmm. i love the addition of the red pepper flakes! Yummy soup
bellini valli says
With light snow falling this is exactly the kind of thing that perks up a day.