Spicy Lentil Vegetable Soup Recipe

Spicy Lentil Vegetable Soup


  • ¼ cup extra virgin olive oil
  • 1 medium yellow or white onion, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, pressed or minced
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder (for the meeting, this was a home blend of turmeric, ginger, garlic, clove, cumin, crushed red pepper and garam masala)
  • ½ teaspoon dried thyme
  • 1 large can (28 ounces) whole, peeled tomatoes, hand crushed
  • 1 cup red lentils
  • 4 cups vegetable broth (for the meeting, homemade broth was used, recipe below)
  • 2 cups water
  • 1 teaspoon salt, more to taste
  • Pinch red pepper flakes, to taste
  • Freshly ground black pepper, to taste
  • 1 cup chopped fresh kale, tough ribs removed


1. Warm the olive oil in a large pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
3. Pour in the lentils, broth and water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
4. Add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
5. Remove the pot from heat. Taste and season with more salt and/or pepper until the flavors sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

Homemade Vegetable Broth


  • 1 tablespoon olive oil
  • 1 large onion
  • 2 stalks celery, including some leaves
  • 2 large carrot, chopped
  • 8 cloves garlic, minced
  • 3-4 inches fresh ginger root, peeled and sliced into 1/4" slices
  • 1 t parsley flakes
  • 6 sprigs fresh thyme
  • 3 bay leaves
  • 1 t ground cloves
  • 1 teaspoon salt
  • 2 quarts water


  1. Chop scrubbed vegetables. I chopped mine in a food processor. The greater the surface area, the more quickly vegetables will yield their flavor.
  2. Heat oil in a soup pot. Add onion, celery, carrots, garlic, parsley, thyme, ginger, cloves, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
  3. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain.
Morgan Branson
Morgan Branson
Articles: 1677

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