Spicy Red Lentil Soup


Number of Servings: 1 Batch
Prep Time:  30 Minutes

Cook Time:  2 Hours

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2 tablespoon olive oil
2 purple onions minced
8 clove garlic peeled by flattening
1 teaspoon fresh ginger, peeled and minced
1/2 teaspoon Chili powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1 1/2 teaspoon curry powder
1/2 teaspoon tumeric
3 quart broth (chicken or vegetable) (qt! )
3 carrots, peeled, sliced thinly on the diagonal
1 1/2 cup red lentils
1 cup brown rice
1 can stewed tomatoes
1 bell pepper (red or yellow) sliced
3 tablespoon chipotle hot sauce
1 dash cracked black pepper to taste
1 cup leftover chicken from a roast(optional)
1 bell pepper


1. Heat oil in a stock pot, add onions, ginger, garlic. Caramelize slightly
2. add all the dry spices, except pepper, mixing well with the onion oil mix to release all the aromas
3. add broth, carrots, lentils, rice, tomatoes, chipotle hot sauce, and grind pepper in to taste. Add chicken at this point if you are using it.
4. Simmer for approximately 30 minutes until rice and lentils are tender
5. remove the garlic cloves, puree them, then throw them back into pot
6. add bell peppers


Made this tonight, and it has an almost BBQ flavour to it, nice bit of heat to it. The garlic is actually subtle, despite having 8 cloves within the soup. We ended up with 4 bottles of soup (pasta sauce sized) as leftovers. Surprising how well the curry and chipotle go together.

* you can make this more watery by adding extra broth;
* sorry for the lack of precise volume on the broth; it’s the amount I get from boiling up the bones from roast chicken in the slow cooker over a 24 hour (minimum) period

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By |2018-12-02T01:56:36-05:00January 15th, 2011|Recipe|Comments Off on Spicy Red Lentil Soup