Spicy Lentil Soup
Servings: 8 servings
Calories: 255kcal
This spicy lentil soup is perfect to make when you’re looking for something healthy and delicious to eat or have a whole bunch of veggies to use up in your fridge. This recipe makes a big batch and freezes well. One serving of this lentil soup will give you a bunch of veggies and a healthy dose of fiber-rich lentils.
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Ingredients
- 2 cups dried green lentils
- 4 cups chicken stock
- 28 oz diced tomatoes preference for Pomi brand diced tomatoes
- 1 large onion diced
- 4 cups chopped veggies I use sweet potatoes cauliflower, red peppers, zucchini, carrots
- 3 cups roughly chopped leafy greens like spinach or kale
- 5 cloves garlic chopped
- 1-2 stemmed and seeded jalapeno chopped (omit if you don’t like spice or add more if you want more of a sting)
- 2 tbsp olive oil
- ½ inch piece of fresh ginger minced
- 1 tsp ground cumin
- 1 tsp chili powder omit if you don’t like spice
- ½ tsp ground turmeric
- salt and pepper to taste
- Garnish with feta parmesan, cotija or plain Greek yogurt and some chopped cilantro
Instructions
- In a large pot heat the olive oil and add the diced onion. Let the onion cook for a few minutes before adding the garlic and spices. Stir in the spices and add the ginger and green lentils.
- Add the tomatoes and stock and let the soup come to a rolling boil before adding the hard veggies (e.g. carrots and sweet potatoes) and letting it cook for 15 minutes.
- Add in the softer veggies (e.g. zucchini, red peppers), cover and let the soup simmer for 20-30 minutes, until the lentils and veggies are soft.
- Try the soup and add salt and pepper to taste, before adding the leafy veggies. Cook for an additional 2-3 minutes before serving.
Nutrition
Calories: 255kcal | Carbohydrates: 36g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 191mg | Potassium: 761mg | Fiber: 15g | Sugar: 5g | Vitamin A: 235IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 4.9mg
