Delicious Spicy Lentil Vegetable Soup Recipe | Easy & Hearty

There’s something truly comforting about a warm, hearty bowl of soup. This Spicy Lentil Vegetable Soup is a delightful concoction that will tantalize your taste buds and warm your soul. Packed with nutritious vegetables and lentils, it’s both satisfying and healthy. The roasted peppers add a special touch, making this soup an unforgettable culinary experience.

The Best Spicy Lentil Vegetable Soup Recipe

If you’re looking for a soup that’s both flavorful and nourishing, you’ve come to the right place. This Spicy Lentil Vegetable Soup combines the earthy goodness of lentils with a medley of vegetables and a kick of spice. It’s perfect for any season and can be enjoyed as a starter or a main course.

Notes on Ingredients

• Red Bell Pepper and Green Bell Pepper: Roasting these peppers enhances their natural sweetness and adds a smoky flavor to the soup.
• Brown Lentils: These are the heart of the soup, providing a rich source of protein and fiber.
• Carrot, Onion, and Broccoli: A trio of vegetables that bring both texture and nutrition.
• Vegetable Broth: Adds depth and enhances the overall flavor.
• Spices: Crushed red pepper flakes, ground ginger, black pepper, thyme, and sage create a harmonious blend of flavors that make this soup stand out.

How to Make Spicy Lentil Vegetable Soup

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil. Halve the bell peppers, remove the seeds, and place them cut-side-down on the baking sheet. Bake until tender, turning halfway through. Let them steam in a bowl covered with plastic wrap before peeling and chopping.
2. Cook Lentils: Boil water in a saucepan, add lentils, reduce heat, cover, and simmer until tender. Drain and set aside.
3. Sauté Vegetables: In a large saucepan, heat olive oil over medium heat. Sauté the carrot, onion, and broccoli until the onion is softened. Add some vegetable broth, cover, and steam until tender.
4. Combine Ingredients: Pour in the remaining broth, chopped peppers, and season with spices. Simmer until the vegetables are very tender. Adjust the consistency with water if needed. Stir in the cooked lentils.
5. Blend (Optional): For a smooth texture, blend the soup in batches or use a stick blender directly in the pot. Reheat if necessary.

How to Serve Spicy Lentil Vegetable Soup

Serve this soup hot, garnished with fresh herbs or a sprinkle of red pepper flakes for an extra kick. It’s perfect with a slice of crusty bread or a side salad for a complete meal.

How to Store Spicy Lentil Vegetable Soup

Allow the soup to cool completely before storing. Place it in an airtight container and refrigerate for up to 5 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove or in the microwave before serving.

Nutrition information

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

FAQs About Spicy Lentil Vegetable Soup

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The Best Spicy Lentil Vegetable Soup Recipe

Discover the perfect blend of spices in this Spicy Lentil Vegetable Soup. A hearty, healthy, and delicious recipe that’s easy to make and full of flavor. Try it today!

Course Soup bowls

Cuisine Mediterranean

Keyword comfort food,, Healthy, Spicy

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Additional Time 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4 servings

Calories 246.98kcal

Ingredients

• 1 red bell pepper
• ½ green bell pepper
• 3 cups water
• 1 cup brown lentils
• 1 tablespoon olive oil
• 1 carrot sliced
• 1 onion chopped
• 1 broccoli floret chopped
• 2 cups vegetable broth
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon ground ginger
• 1 tablespoon ground black pepper
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried rubbed sage

Instructions

• Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
• Bake in the preheated oven until limp, 30 to 40 minutes. Turn the peppers over halfway through cooking. Once ready, place the peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop the peppers
• Meanwhile, bring the water and lentils to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes. Drain, rinse, and set aside.
• Heat the olive oil in a large saucepan over medium heat. Stir in the carrot, onion, and broccoli; cook and stir until the onion has softened, about 5 minutes. Pour in some of the vegetable broth, cover, and steam the vegetables until tender. Pour in the remaining vegetable broth and chopped peppers; season with the red pepper flakes, ginger, black pepper, thyme, and sage. Simmer until the flavors come together and the vegetables are very tender, about 20 to 30 minutes. Add water if needed to maintain your desired consistency. Stir in the cooked lentils until hot.
• If desired, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Notes

To cut the time of this recipe in half, don’t roast the peppers, add them to the saucepan when frying the other vegetables. Use ready-to-eat, canned lentils.