Spicy Lentil Soup

Overhead shot of bowl of lentil soup topped with chopped chipotles and served with spoon.

Course: Soup

Cuisine: American

Prep Time: 10

Cook Time: 8

Resting Time: 15

Servings: people

Calories: 276kcal

Author: Platings and Pairings

This Spicy Lentil Soup is a warm and comforting hearty soup that’s perfect for chilly Fall days! The chipotle peppers give it a bit of heat and a great smoky flavor.

Print Recipe

Equipment

Slow Cooker optional
Large Pot optional

Ingredients

1 Tablespoon olive oil if making on the stove
2 cups lentils red, brown or green, rinsed
2 stalks celery chopped
2 carrots peeled and chopped
1/2 yellow onion diced
3 cloves garlic minced
1 14.5 ounce can petite diced tomatoes
1-2 chipotle peppers seeded & minced, plus 3 teaspoons adobo sauce from the can
1 quart vegetable broth or chicken stock or bone broth
3 1/2 cups water
1 Tablespoon cumin
2 teaspoons dried oregano
Salt and pepper to taste
1/4 cup minced cilantro
2 Tablespoons lime juice

For Topping

Instructions

Stove Top

Heat the 1 Tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat.
Add the 1/2 yellow onion, 2 stalks celery and 2 carrots, and cook until softened, about 5 minutes.Add the 3 cloves garlic , 1 Tablespoon cumin and 2 teaspoons dried oregano, and cook about 30 seconds, until fragrant.
Add the 2 cups lentils, 1-2 chipotle peppers, adobo sauce, 1 quart vegetable broth, water and 1 14.5 ounce can petite diced tomatoes. Bring to a boil. Then, reduce the heat to a rapid simmer, partially cover, and cook until lentils are tender, 30-35 minutes.
For a smoother soup, transfer 3 cups of the soup to a blender and puree until the mixture is almost smooth. Pour the mixture back into pot.
Stir in the 2 Tablespoons lime juice and 1/4 cup minced cilantro. Enjoy!

Slow Cooker

Add the onion, celery, carrots, garlic, lentils, cumin, oregano and chipotle peppers and adobo sauce to the slow cooker.
Stir in the vegetable broth, water and diced tomatoes.
Cook on LOW until the lentils are tender, 8-10 hours. Or, on HIGH for 4-5 hours.
For a smoother soup, transfer 3 cups of the soup to a blender and puree until the mixture is almost smooth. Pour the mixture back into the slow cooker.
Stir in the lime juice and cilantro. Enjoy!

Video

Notes

How to make ahead & store

To Store: Store in a tightly covered container in the fridge for up to 5 days.
To Reheat: Gently reheat on the stove over medium-low heat until hot. You can also microwave the leftovers.
To Freeze: Store in a tightly sealed container in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator before reheating.

Nutrition