Spicy red lentil soup

Almost two weeks with a cold completely off, low single-digit temperatures and the first snow just a few miles away. Let's face it, it's November and we're in the middle of autumn. Sunset is already before 17 o'clock and today it is not really bright thanks to rain. What is that screaming for? Right, after Soulfood. Or soup. Or after both, in the form of a spicy-spicy red lentil soup .

Soups and I love to go to war. Are they too lumpy, they annoy me, they are too thin and smooth, they remind me of baby food. I often find them not really filling and for me it should go fast. I do not want to cook something for hours. When I'm not cooking broth. But of course there is also a solution for this, in the form of red lenses. You do not have to soak them, they are lightning fast, you can easily puree them pure or fine. There is something for everyone.

Recipe for Spicy Red Lentil Soup | moeyskitchen.com

My red lentil soup does not follow any particular direction or prescription. Basically it was a residual vegetable soup that I had left in the fridge. So it is neither Mediterranean nor Oriental. I have tasted it with cayenne pepper and smoked paprika powder. That gives a good fire and so warms the hot soup twice as good on cold autumn and winter days. It tastes particularly good to me, if you give afterwards a dab of sour cream. If you let go, the soup is even vegan. Although I can imagine them well with crispy bacon. But if you have to go fast, Schmand and chopped parsley leaves fit perfectly. Have fun trying them out!

Recipe for Spicy Red Lentil Soup | moeyskitchen.com

Spicy red lentil soup

Spicy Red Lentil Soup

Portions: 4


  • 1 red onion, peeled and diced
  • 2 carrots, peeled and diced
  • 150 g red lentils 1 tsp. smoked paprika powder
  • 1 liter of hot vegetable broth
  • 1 can of white cannel lini beans (400 g), rinsed and drained
  • 2 pinches of cayenne pepper
  • olive oil
  • sea salt, freshly ground black pepper
  • a few slices of plain parsley, roughly chopped
  • something Schmand, to serve



Heat some olive oil in a large saucepan and fry the onion and carrot cubes for a few minutes. Put the lid on and cook the vegetables for about 10 minutes until it softens.

Add the red lentils and the paprika and sauté briefly, then deglaze with the hot broth.Season with cayenne pepper to the desired sharpness, then season with salt and pepper.
4 the Thermomix, in a blender or with a blender, puree to the desired consistency. Serve with chopped parsley and sour cream.


It goes well with crusty bread.

Other warming soup recipes for fall and winter on the blog

Creamy pumpkin soup with oven-roasted pumpkin and apple

Creamy white bean soup with crispy sage

Vegetarian borscht

Cauliflower and pear soup with blue cheese and hazelnut and parsley topping

Black bean soup with sour cream , Guacamole, lime and coriander

Carrot soup with roasted carrots, carrot juice and ginger

Potato and vegetable soup with salmon and coconut milk

Hearty lentil soup with smoked bacon and meat ends

Lentil cream soup with chives

Leek and cheese soup with minced meat

Chestnut soup