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Spicy Lentil Soup

I’ve finally found a lentil soup my husband goes for. Adjust the spice level to your taste, and present this yummy soup with warm pita bread. —Eva Barker, Henrietta, New York
  • Total Time
    Prep: 25 min. Cook: 9 hours
  • Makes
    14 servings (3-1/2 quarts)

Ingredients

  • 1-1/2 pounds potatoes, peeled and cubed (about 5 cups)
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 celery ribs, chopped
  • 1/4 cup olive oil
  • 4 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  • 5 garlic cloves, minced
  • 2 cartons (32 ounces each) reduced-sodium chicken broth
  • 2 cans (15 ounces each) tomato sauce
  • 1 package (16 ounces) dried lentils, rinsed
  • 1/4 cup lemon juice

Directions

  • Place potatoes, onion, carrots and celery in a 6-qt. slow cooker. In a small skillet, heat oil over medium heat. Add seasonings; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer. Transfer to slow cooker.
  • Stir in broth, tomato sauce and lentils. Cook, covered, on low 9-11 hours or until lentils are tender. Stir in lemon juice.
Nutrition Facts
1 cup: 242 calories, 5g fat (1g saturated fat), 0 cholesterol, 925mg sodium, 36g carbohydrate (4g sugars, 14g fiber), 14g protein.

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