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4.87 from 15 votes

Spicy Lentil Soup

A perfect and flavorful delicious soup. Perfect for Autumn and Winter Seasons. It is also full of protein and flavor.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Soups & Stews
Cuisine: Comfort Food, Indian-Inspired
Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: 1-pot, instant pot, lentil, one pot, quick, sprouts
Season: Fall Recipes, Winter Recipes, Year Round
Diet: Gluten-Free, Grain-Free, Nut-Free, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian
Method: Meal-Prep, No bake, One-Pot, Steamed or Boiled
Ingredient Group: Vegetable Recipes
Servings: 4 Servings
Calories: 71kcal
Author: Gustavo De Obaldia
Cost: $4

Equipment

  • Medium Saucepan (affiliate link)
  • measuring spoons (affiliate link)

Ingredients

  • 10 ounces sprouted lentils
  • 2 carrots medium
  • 1 onion white, small
  • 2 garlic cloves minced
  • 1 shallot
  • 3 celery stalks
  • ¾ teaspoon curry powder
  • 50 fl ounces vegetable stock
  • 1 tablespoon ginger fresh ground ginger or 2 teaspoons ginger powder
  • ½ teaspoon black pepper or ¼ cayenne pepper or pepperoncini

Optional:

  • Nutritional Yeast to Sprinkle
  • Sourdough bread to serve
Cups - Metric

Instructions

  • Make the vegetable stock. If you don’t have ready-made vegetable stock, you can make your own by using one vegetable stock cube per 2 cups (500 ml) and bringing it to a boil.
  • Chop your onion, shallot, celery, and carrots. Mince the ginger and garlic.
  • Stir fry the veggies in a large pot set at medium heat. You don't need oil, the vegetable stock will lift any sticking veggies on the next step while creating flavor.
  • Add the vegetable stock as soon as the onions are translucent. Also, add the spices.
  • Simmer for 5 mins and add the lentil sprouts.
  • Cook for no more than 3 mins.
  • Serve. Top and/or pair with nutritional yeast and sourdough bread.