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This spicy lentil soup recipe has a golden, sunny color, and it’s as easy to make as it gets! It’s surprisingly flavorful and has warm spices in the silky and nourishing broth.
You may also like Simple Butternut Squash Soup or Mediterranean Lentil Salad.
Why You’ll Love It
This is my sister’s recipe (loosely adapted from an old friend’s version), and she will be the first to tell you that it will be the soup to change your mind about lentils if you’re on the fence. It’s seriously the best lentil soup — sunshine in a bowl!
It’s a super simple lentil soup and ultra comforting. There’s a warming kick that’ll make you feel satisfied on a chilly day or if you’re under the weather. Pantry seasonings like paprika and cumin do the heavy lifting, and a swirl of evaporated milk and fresh cilantro take it over the top.
What You’ll Need
- Olive oil and butter – for sautéing
- Onion and garlic – sweet onions like Vidalia or Walla Walla work great
- Seasoning blend – ground cumin, paprika, a bit of cayenne pepper, and ground turmeric
- Saffron – totally optional but highly recommended (see tips below)
- Flour – to thicken the broth
- Broth – vegetable or chicken broth for the base
- Lentils – red lentils cook fast and are rich in fiber and protein
- Tomato paste – adds depth of flavor without making it taste tomato-heavy
- Bay leaf – adds subtle, complex flavor
- Evaporated milk – for light creaminess. Do NOT confuse it with condensed milk, which contains sugar
- Cilantro – complements the warm spices beautifully
Helpful Tips
- Saffron isn’t exactly cheap, which is why it’s listed as optional. Every strand is manually harvested by hand, and only a tiny portion of the flower is used.
- That said, it adds amazing flavor to this soup and a few strands go a long way. Crushing the threads to bloom them releases incredible fragrance, and a single jar will last you quite a while.
How to Make Spicy Lentil Soup
This is an overview with step-by-step photos. Full ingredients and instructions are in the recipe card below.
Heat the oil and butter in a soup pot. Sauté the onions until lightly browned. Add the garlic, spices, crushed saffron, and flour. Cook for a minute, stirring constantly.
Pour in the broth and scrape up any browned bits. Stir in the tomato paste and lentils, then add the bay leaf. Bring to a boil, then reduce the heat to a rapid simmer. Cook uncovered, stirring occasionally, until the lentils are tender.
Remove the bay leaf, then stir in the evaporated milk and fresh cilantro. Taste, adjust seasoning as needed, and serve hot.
