From my blog post at the Stone Soup Blog: http://www.foodandnutrition.org/Stone-Soup/December-2015/Spicy-Lentil-Soup-for-Cold-Evenings/

This soup protein-rich soup pairs rice and lentils, while cumin, turmeric and black pepper not only give this soup a wonderful aroma and mesmerizing, spicy flavor, but also are functional foods providing antioxidants shown to reduce inflammation, combat cancer and boost metabolism. I like to enjoy this warming Spicy Lentil Soup on crisp winter evenings. Tweet this

Learn more about why we love lentils!

Spicy Lentil Soup Tweet this

Recipe by Sarene Alsharif, MPH


  • 3 tablespoons extra-virgin olive oil
  • 1 cup dry red lentils
  • 2 tablespoons ground cumin
  • 1 yellow or white onion, diced
  • 2 tablespoons dried minced onion
  • 1 tablespoon dried minced garlic
  • Salt and pepper to taste
  • 1 carrot, finely chopped
  • ¼ cup dry short-grain rice
  • 4 cups vegetable or chicken broth
  • 4 cups water
  • ½ teaspoon turmeric powder


  1. In a soup pot, add olive oil, lentils, cumin, onion, dried onion, dried garlic, salt and pepper. Sauté over medium heat for 5 minutes.
  2. Add carrots and rice then sauté for a few more minute.
  3. Add water and broth, bring the pot to a boil then turn down to low and let the pot simmer for 30 minutes. Stir every 10 minutes or so.
  4. Add turmeric.
  5. Purée with an immersion blender (optional) and let soup boil for a few more minutes before serving.

Cooking Note

  • You can substitute other varieties of lentils in place of red lentils, but the soup just looks prettier when made with red lentils.

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