We went cross country skiing with a group at a wilderness center and it was actually a lot of fun. I wasn’t expecting to enjoy cross country skiing, but I did. What I didn’t love was the cold, so when we went to my sister-in-law’s afterwards and she had this spicy lentil soup ready, I was very thankful.

Once I tasted it, I immediately asked my sister-in-law for the recipe. I noticed that I wasn’t the only one that day who asked for the recipe. It’s that good!

This spicy red lentil soup is so delicious. It especially hits the spot on a cold winter day after cross country skiing!

Spicy Lentil Soup Recipe:

Saute 2 chopped onions in 2 tsp. olive oil.

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Add 3 garlic cloves,
2 tsp. ground cumin,
1/2 tsp. paprika,
1/2 – 1 tsp. cayenne pepper.

Cook for 1 minute.

Add 7 cups chicken broth,
1 1/2 cups dry red lentils (rinse first),
2 Tbsp. tomato paste,
1 bay leaf.

Cover and bring to a boil, stirring occasionally.

Reduce heat and simmer 25-30 minutes or until lentils are tender.

Discard bay leaf.

Blend half the soup in the blender until smooth or use a hand blender in the pot for all the soup.

Return to saucepan and stir in 1 can evaporated milk.

Simmer 5 minutes longer until hot.

Add salt and pepper.

Garnish with fresh cilantro.

If you are looking for a lentil soup that is less spicy and has more vegetables, my healthy lentil soup recipe is delicious as well.

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Spicy Lentil Soup Recipe

This spicy red lentil soup is perfect to come in to on a cold winter day.

Ingredients

• 2 onions in 2 tsp. olive oil. chopped
• 3 garlic cloves minced
• 2 tsp. ground cumin
• 1/2 tsp. paprika
• 1/2 - 1 tsp. cayenne pepper.
• 2 tsp. olive oil
• 7 cups chicken broth
• 1 1/2 cups dry red lentils rinse first,
• 2 Tbsp. tomato paste
• 1 bay leaf
• 1 can evaporated milk

Instructions

1. Saute 2 chopped onions in 2 tsp. olive oil.

2. Add 3 garlic cloves, 2 tsp. ground cumin, 1/2 tsp. paprika, 1/2 - 1 tsp. cayenne pepper and cook for 1 minute.

3. Add 7 cups chicken broth, 1 1/2 cups dry red lentils (rinse first), 2 Tbsp. tomato paste, and the bay leaf.

4. Cover and bring to a boil, stirring occasionally.
5. Reduce heat and simmer 25-30 minutes or until lentils are tender.

6. Discard the bay leaf.

7. Blend half the soup in the blender until smooth or use a hand blender in the pot for all the soup.
8. Return to saucepan and stir in 1 can evaporated milk.
9. Simmer 5 minutes longer until hot.
10. Add salt and pepper.
11. Garnish with fresh cilantro.