Spicy Red Lentil and Tomato Soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Serves: 12 cups
Adapted from Wegman's Menu Magazine.
  • 2 cups (340 g) red lentils, picked through to remove any stones
  • 6 cups (1.44 liters) water, divided
  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 4 cloves garlic, minced
  • 1 (14.5 ounce/411 g) can diced tomatoes
  • 4 cups (960 ml) vegetable stock
  • 1 tablespoon hot sauce (or more to taste)
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 3/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon chili powder
  • chopped cilantro
  • plain yogurt (or vegan substitute)
  • salt to taste
  • hot sauce
  1. In the 2 quart pot, add the lentils and 4 cups of the water. Bring to a boil, then turn off the heat. Allow the lentils to sit covered for about 20 minutes to absorb water.
  2. While the lentils rest, heat the olive oil in the 6 quart pot. Add the onions, and cook, stirring, for about 2 minutes, until they are soft and glisten, but not brown.
  3. Add the celery and garlic and cook for 5 minutes until soft. Add the tomatoes and cook for 5 minutes.
  4. Add the vegetable stock, 2 cups of the water hot sauce, turmeric, cumin, cayenne pepper, salt, pepper, and chili powder. Cover and bring to a simmer.
  5. Add half the lentils and liquid to the pot. With the immersion (stick) blender or regular blender, puree the remaining lentils and liquid, then pour into the pot. Cook at a simmer for another 15 minutes.
  6. To serve, ladle into bowls and add garnishes.
More Information

2 quart sauce pan with lid
6 quart stock pot with lid
immersion (stick) blender or regular blender
Recipe by Andrea Meyers at https://andreasrecipes.com/spicy-red-lentil-and-tomato-soup/