Spicy Lentil Soup
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Recipe by Isabel Eats.
Ingredients
Scaled from 6. Cooking times barely change.
- ⅓ tbsp olive oil44 cal
- ⅛ large onion, (chopped)7 cal
- ⅓ clove garlic, (minced)1 cal
- ⅓ large carrots, (chopped)10 cal
- ⅓ large celery stalks/sticks, (chopped)10 cal
- a pinch of kosher salt0 cal
- 1⅓ cup chicken broth (2 32-ounce boxes of broth)16 cal
- ⅓ cup dried lentils, (rinsed and drained)70 cal
- ⅛ 14-ounce can diced tomatoes4 cal
- ⅛ tbsp chili powder3 cal
- 3 pinches of ground cumin1 cal
- 3 pinches of paprika1 cal
- a pinch of dried oregano0 cal
- a pinch of crushed red pepper flakes0 cal
- ⅛ pinch black pepper0 cal
- ⅓ dried bay leaves0 cal
- ⅛ sprig fresh thyme0 cal
- ⅛ lb cooked and cubed ham, (about 3 cups - perfect use of leftovers!)348 cal
This doesn't match the 278 cal above. Go by the ingredients — they're what you can actually weigh.
Method
- 01
In a large pot or dutch oven over medium-high heat, add oil, onions and garlic. Cook for about 2 minutes, until the garlic is fragrant and the onions have begun to soften.
- 02
Add carrots, celery and sea salt. Cook for about 8 minutes or until veggies have softened.
- 03
Add the remaining ingredients except the ham. Mix together, bring to a boil and cover with lid. Reduce heat to simmer and cook for about 35 minutes, until the lentils are soft and cooked through.
- 04
To thicken the soup, use an immersion stick blender to blend a bit of the soup until it reaches your desired consistency. I gave the soup 5 or 6 quick pulses. You can also transfer a cup or two of soup into a stand blender, blend and then return to the pot. Alternatively, if you like the thickness of the soup as it is, you don't have to blend it at all! It's up to you.
- 05
Add the ham, cover and cook for another 10 minutes.
- 06
Taste and season with salt as necessary. Serve with warm bread and garnish with a fresh sprig of thyme.