Spicy Lentil Soup

Recipe by Leggy Peggy

Soup is one of my favorite comfort foods. Most soups take only a few minutes to prepare and then a little time to simmer. I often make and take homemade soup to friends who are in need of a bit of comforting. This one makes four small servings, and is perfect for vegetarians and spice lovers.

Top Review by Kiwi Kathy

A wonderful soup which a pleasure to eat. I made a couple of substitutions which I don't think would have made any major changes to the taste. I used Chana Dahl instead of red lentils because I prefer their taste and that was what I have available. I also swapped the linguine pasta for spaghetti pasta. Used just 1 oz. For some reason unbeknown to me linguine pasta is hard to find in my home town. This made a perfect Spring lunch. Made for Aussie / Kiwi Swap October 2013.

Ingredients Nutrition


  1. Wash and pick over lentils. Cover with water and leave to soak for 15 minutes.
  2. While lentils are soaking, prepare other ingredients for use.
  3. When everything is ready, drain lentils and set aside.
  4. Heat oil in a heavy saucepan. Sauté onion, garlic and ginger until onion is translucent.
  5. Stir in turmeric, cumin and chili powder, and sauté for about 1 minute.
  6. Add lentils, zucchini, carrot, vegetable stock, salt and pepper (if needed). Bring to a boil, then reduce heat and simmer for 20-30 minutes (until vegetables are almost tender). Spoon off scum as needed.
  7. Add linguine pieces and simmer another 10-15 minutes (until pasta is al dente). I used only 1 ounce of linguine, but you could use more to add body to the soup.
  8. To serve, ladle into bowls and garnish with cilantro and a dollop of cream, sour cream or Neufchatel cheese.

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