Spicy Lentil Soup

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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2 cups red lentils, picked over and rinsed

1 serrano chile pepper, chopped (remove seeds for less heat)

1 large tomato, roughly chopped

1 1 1/2-inch piece ginger, peeled and grated

3 cloves garlic, finely chopped

1/4 teaspoon ground turmeric

Kosher salt

1/4 cup roughly chopped fresh cilantro, plus more for topping

1/4 cup Greek yogurt

Naan or other flatbread, for serving


  1. Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.
  2. Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.
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