Having a "decent" meal placed in front of him is a common occurrence for my husband, and though he appreciates everything I cook, he rarely goes over-the-top with his compliments of dishes I prepare. This soup hit his taste buds and he couldn't stop talking about it. Keep in mind it was just the two of us eating this entire pot of soup for many meals, and he successfully moaned his way through the last drop. Yep...it's that good! If you like spicy, if you like hearty, if you like super delicious soup, this is for you. When the weather turns chilly and you are looking for that perfect food to warm your tummy, look no further than this Spicy Vegan Lentil Soup. I promise...you will not be disappointed.
![]()
INGREDIENTS:
- 1 pound lentils (small brown type, or green french lentils)
- 2 cans diced tomatoes with spicy red peppers (plain or flavored tomatoes work just as well)
- 1 tablespoon olive oil
- 1 large bunch cilantro (flat leaf parsley may be substituted)
- 6-8 garlic cloves, peeled and finely chopped
- 2 teaspoons ground cumin
- 1 heaping teaspoon sweet paprika
- 1 teaspoon spoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon hot chilli flakes or powder
- 1 cup diced celery
- 1 cup diced carrot
- 1 cup diced onion
- 6 cups "no" chicken or veggie broth
- Salt
DIRECTIONS:
In large soup pot or dutch oven, saute garlic, onion, celery and carrots for 5 minutes over medium heat stirring constantly to prevent burning. Add cumin, paprika, turmeric, cinnamon and chili flakes and stir for another minute. Add diced tomatoes and cook for 3 minutes. Add lentils and broth, bring to boil and then turn to simmer for approximately 30 minutes. Add salt to taste, stir well. Check seasonings and adjust as needed. When lentils are tender, but not mushy, soup is ready. Ladle into warmed bowls and garnish with chopped cilantro. Serve with some crusty bread and you have the perfect meal. Enjoy!