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Filled with plant-based protein and laced with bold flavors and creamy coconut milk, this spicy lentil soup is deliciously thick, comforting and full of nutrients. Make a big batch, it’s even better the next day.
Published Nov 2, 2022/updated Oct 30, 2023
One of the things I love about lentils is that you can truly turn this terrific pantry staples into a delicious pot of goodness that is brimming with nutrition.
This fabulous spicy lentil soup is the perfect example.
As with many of my soups, to add a little heat and depth of flavor, I use earthy spices like paprika, cumin and chili flakes. But what really brightens this spicy soup is the creamy coconut milk and the fresh, tangy lemon juice.
The combination of these ingredients pairs perfectly with the warm spices and thick lentils making this soup rich, creamy and full of flavor.
It’s also vegan and gluten free.
To make a truly delicious and filling meal, make sure to serve this spicy lentil soup with , or warm for dunking.
Now let’s see how to make it!
List of the ingredients
- Green or brown lentils
- Veggies (onion, carrots, celery, garlic)
- Spices (,, )
- (not pictured)
- Coconut milk
- Lemon or lime juice
- Olive oil
- Salt & pepper
- Fresh parsley or cilantro (optional)
How to make spicy lentil soup
(Note: this is a quick description with step-by-step photos, the full recipe is at the bottom of the page)
- Sauté the veggies in olive oil for about 5-7 minutes.
- Add in the garlic, the spices, and stir to combine.
Recipe notes
Spicy lentil soup ingredients
Quality extra virgin olive oil: essential ingredient for flavor.
Veggies: the recipe starts with onion, carrot, celery, and garlic sautéed in olive oil to build a flavor base and to add extra nutrition.
Lentils: both dried brown or green lentils are fine, but make sure to rinse and drain them well before using in this recipe. Canned are ok too if you are short on time.
Spices: we use for smokiness and a subtle heat, and have a slight bitterness that pairs so well with lentils, and /red pepper flakes for a background hint of warmth! This combination of spices adds layers of warmth and earthiness to this delicious spicy lentil soup.
Broth: I used low sodium vegetable broth, but you’re welcome to use your favourite broth. Make sure to adjust the seasoning accordingly since some broth can be quite salty.
Tomato paste: for flavor.
Coconut milk: with its nutty-sweet flavor balances the spices and provides a thick, creamy texture.
Lemon or lime juice: the acid from the lemon juice will give tang and brightness.
Herbs: Fresh parsley or cilantro for a fresh pop of color, but I leave it optional.
Salt and pepper: Make sure to adjust the seasoning to your liking before serving.
Any spicy lentil soup leftovers?
This spicy lentil soup keeps well in the fridge for about 3-4 days and freezes beautifully. I suggest dividing the soup into single portions, cooling completely in the refrigerator over night, then transferring to the freezer.
I use this type of and they’re brilliant and they don’t get stained with use.
Serving suggestions
This hearty, filling plant-based soup pairs beautifully with crusty , warm or golden . I also love to add some fresh and vitamin-packed or on the side to make a balance, healthy meal.
If you love this lentil soup recipe…
You’ve got to the right place! Here are two helpful collections of 25+ and perfect to inspire you when you have a bag of lentils to use up!
Below a few of our fav family staples:
If you make this spicy lentil soup or if you have any questions, let me know! Leave a comment, send me a message, or rate it.
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Spicy Lentil Soup
Filled with plant-based protein and hearty veggies, and laced with bold flavors and creamy coconut milk, this spicy lentil soup is deliciously comforting and nutritious. Recipe yields to 6 smallish servings (total 6 cups).
Ingredients
- 1 ½ tablespoon olive oil
- 1 medium-sized onion, diced (any color is fine)
- 2 carrots, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 2 tablespoons smoked praprika
- ½ tablespoon turmeric
- ½ teaspoon cumin
- ⅛ – ½ teaspoon chili flakes (according to your liking)
- 1 ½ cup (280 grams) green or brown lentils, picked over and rinsed
- 5 cups (1.2 litres)
- 2 tablespoons tomato paste
- 1 cup (240 ml) coconut milk
- 1 teaspoon fine salt, or according to taste
- ⅛ teaspoon black pepper, or to taste
- 2 tablespoons parsley or cilantro, chopped (optional)
- 2 tablespoons lemon juice, or to taste
Instructions
- In a large ceramic or cast iron pot, heat the olive oil over medium heat. Add the onions, carrot, celery and sautee for about 5-7 minutes.
- Reduce the heat on low, add the garlic, the spices and cook, stirring, until fragrant, for 1 minute.
- Add the lentils, broth (start with 4 cups and add the rest later making sure you're happy with the consistency), tomato paste, salt, and several grinds of black pepper. Bring to a boil, reduce to a simmer, cover, and cook stirring occasionally until the lentils are tender (25-30 minutes).
- Stir in the coconut milk and cook for 5 minutes more.
- Turn the heat off, add the lemon juice and taste to make sure you're happy with the overall flavor – you might want to adjust the seasoning with more salt, peppe or lemon juice.
- Finally, stir il the parsley, and serve the spicy lentil soup with crusty bread. Enjoy!
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