Thanks to my SIL Autumn for sharing this recipe! We tried it last night and it is delicious! If you use split peas, it must be cooked all day, or else blend the full contents in the blender to break down harder peas. That has worked for me. I like how it combines some other vegi’s to give it excellent flavor. I increased the cumin and salt to my taste. This makes enough for 3-4 meals in our house. Nice for the freezer!
Spicy Lentil Soup
1 tablespoon coconut oil
2 cups chopped onion
1 large parsnip, or two carrots (I used carrots and rutabaga)
2 celery stalks
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground red pepper (UPDATE: this makes it extremely spicy in my book, I elliminate it)
1/4 teaspoon salt (increased to about 1 1/2 tsp)
1/4 teaspoon black pepper
2 garlic cloves, minced
3 1/3 cups water
2 1/3 cups dried lentils
1/3 cup chopped fresh cilantro
42 ounces chicken or potato broth
1 (28-ounce) can diced tomatoes, undrained
Sour Cream (you can also use kefir)
Cilantro sprig (optional)
Preparation: Soak lentils overnight in water. Drain and rinse lentils. Heat oil in a large pot oven over medium-high heat. Add the vegetables; sauté for 3 minutes. Add the cumin, chili powder, red pepper, salt, black pepper, and garlic; sauté for 1 minute. Add water, lentils, cilantro, broth, and diced tomatoes; bring to a boil. Reduce heat; simmer 1 hour. (I found it took more like two hours for my peas, so definitely start earlier than I did to make sure they are completed in time for dinner!)
Reserve 2 cups lentil mixture. Place half of remaining mixture in blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with 1 tablespoon sour cream and a cilantro sprig, if desired.
11 servings. (serving size: 1 cup)
I made this for dinner tonight. Love it! Thanks for sharing this recipe!
Are we dicing or chopping the parsnip/carrots and celery? I’m assuming so, but I want to end up with the great soup everyone seems to be creating, so I better check!
Sounds so yummy, can’t wait to give it a whirl!
They are pretty much the same thing in my book. It doesn’t really matter in the end because your puree it all together anyway.
There’s the 2 cups that are reserved at the end that aren’t pureed though right? Not to get all technical, I just didn’t want to end up with huge chunks if it’s supposed to be little diced pieces.
You could purée all of it if desired or just chop the veggies since it sounds like you like them small. It works either way to suit your preference.
This is a great lentil soup. I added 2 tablespoons of Braggs ACV while it was simmering (I always add ACV to my soups). I didn’t think it was spicy enough… Noticed someone else added cayenne, I’ll try that next time. I also will cut back the water just slightly because I would like to have a little thicker/richer consistency. Always a pleasure to try anything from Passionate Homemaking.
Have you ever tried this in the crockpot?
No, I have not.
I finally got around to making this tonight. It was delicious! All the kids ate it except my daughter. Even the baby (15 mos) gobbled it up
Thank you!
Hi Lindsay,
Can you use any kind of lentils for this? I only have red lentils in my pantry at the moment. Also, when you say soak in water…do they not need an acid, too?
Thanks!
Yes to both!
Sorry I know this is 6 months later, but do they need an acid to soak or do they not? I wasn’t sure by how you answered the question. I am planning to make this soon and this will be the first time I ever soak anything, so I’m clueless! Thanks!
Yes, it is recommended to soak lentils, beans and such in an acid medium before cooking. Simple combine beans, cover with warm filtered water, and a few tablespoons apple cider vinegar or lemon juice. Soak for 12-24 hours before rinsing, covering with fresh water and cooking.
I just put this together and it is working on the stove for this evening’s meal. I’m very excited, especially since I saved some more money by making my own vegetable broth out of our vegetable scraps! Thanks so much!
Loved this!!! My husband said it was his favorite lentil soup that I have made.
I only used the brown/green lentils so my cooking time was just about 30 minutes. I added 1/4 tsp of cayenne pepper.
I read somewhere when adding fresh cilantro to do it right at the end so I did that.
Instead of sour cream I added fresh squeezed lemon.
Simply delicious! This will become a staple around our house when we are craving soup.
Thank you so much!
This is very good! My three boys and husband loved it.
I added some mushrooms to saute with the vegetables as I had some to use up. I did not have cilantro but would definately put it in next time as I love the taste. I added 1/4 tsp. of hot pepper flakes which is not too spicy. This is one recipie that I will make often! Thanks!
How do you make potato broth?
You know, I am not sure. I would imagine you just use the water that you boil potatoes in. I’ll have to check on that.
This is one of my favs, I’ve made it several times since having it at Autumns.