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Spicy Lentil Soup Recipe

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This recipe for Spicy Lentil Soup, by , is from Out of this World Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rachelle Hinrichs


1 tbsp. extra-virgin olive oil
1 chopped yellow onion
1 cup chopped peeled carrot
3 stalks diced celery
1 tbsp. minced garlic
2 - 3 cups (red) lentils washed (about 1 lb.)
1 large can diced, stewed tomatoes in their juice
1 diced yellow pepper
16 cups vegetable broth or chicken broth (2 box Swansons)
3 bay leaves
1/2 tsp cayenne
1 tsp chili powder (can adjust for heat)
2 tsp ground cumin
3 tsp paprika
4 tsp dried basil
1 tsp freshly-ground black pepper
sausage or ham to taste (cooked and chopped)
6-8 leafy stems fresh parsley or cilantro chopped fine

Heat a medium stockpot over medium-high heat. Add olive oil to lightly coat
the bottom of the pan. Add onion, carrot, celery, and garlic. Cook until
onion has softened. Stir in the lentils, tomatoes, yellow pepper, broth, bay,
cayenne, chili powder, cumin, paprika, basil, and black pepper. Bring to a
boil; reduce heat and simmer until the lentils have softened, about 60 - 75
minutes or more. Add sausage or ham at the end. Remove bay leaves and stir in
fresh parsley or cilantro before serving. Yield: a lot. Store leftovers in
fridge or freezer in airtight containers




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