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For this One Pot Spicy Tomato Lentil Soup, gather the following items: - 1 cup dried lentils (green or brown) - 1 tablespoon olive oil - 1 medium onion, chopped - 2 garlic cloves, minced - 1 carrot, diced - 1 celery stalk, diced - 1 red bell pepper, diced - 1 can (14 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon red pepper flakes (adjust for heat preference) - Salt and pepper to taste - 2 cups fresh spinach (or kale) - Juice of 1 lemon - Fresh parsley for garnish You can swap some ingredients for better flavor or availability: - Use olive oil or any other cooking oil like canola or avocado oil. - If you don't have fresh spinach or kale, try Swiss chard or collard greens. - For a different taste, replace red bell pepper with yellow or orange bell pepper. - You can use fresh tomatoes instead of canned ones, but they need to be peeled and chopped. - For added protein, include cooked beans or chickpeas. Each serving of this soup, which makes about six servings, contains: - Calories: 180 - Protein: 9g - Carbohydrates: 28g - Fiber: 8g - Fat: 3g - Sodium: 300mg (adjust based on broth used) This soup is rich in nutrients. It offers fiber from lentils and vitamins from veggies. It’s a filling dish that warms you up, especially in cold weather. Enjoying a bowl provides energy and satisfies your taste buds! To start, gather your ingredients. You will need: - 1 cup dried lentils (green or brown) - 1 tablespoon olive oil - 1 medium onion, chopped - 2 garlic cloves, minced - 1 carrot, diced - 1 celery stalk, diced - 1 red bell pepper, diced - 1 can (14 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon red pepper flakes - Salt and pepper to taste - 2 cups fresh spinach (or kale) - Juice of 1 lemon - Fresh parsley for garnish Chop your onion, carrot, celery, and red bell pepper. Rinse the lentils under cold water. This removes dirt and debris. Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, celery, and red bell pepper. Sauté these veggies for about 5-7 minutes. You want them soft and fragrant. Next, stir in minced garlic, cumin, smoked paprika, and red pepper flakes. Cook for another 1-2 minutes. The spices should smell amazing! Now, add the rinsed lentils, crushed tomatoes, and vegetable broth to the pot. Stir well to mix everything. Bring this mixture to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes. You want the lentils to be tender. After cooking, stir in the fresh spinach or kale and lemon juice. Let it cook for another 5 minutes. The greens should wilt nicely. Don’t forget to season with salt and pepper to taste. For serving, ladle the soup into bowls and garnish with fresh parsley. This soup pairs well with crusty bread. Enjoy this rich and hearty dish! To make your soup burst with taste, start with fresh veggies. Use ripe tomatoes for the best results. Cooking the onions and peppers until soft builds a great base. Adding spices like cumin and smoked paprika early helps release their flavors. For a kick, adjust the red pepper flakes to your heat level. A squeeze of lemon juice at the end brightens the flavors. How long should I cook the lentils? Cook the lentils for 25-30 minutes or until tender. This ensures they are soft but not mushy. Can I skip the spinach? Yes, but adding greens boosts nutrition. Use kale or other leafy greens if you prefer. How can I thicken the soup? If you want a thicker soup, mash some lentils with a fork. This adds body without extra steps. One common mistake is not rinsing lentils. Always rinse them to remove dust and dirt. Don’t skip browning the veggies. It adds depth to your soup. Watch the heat when adding spices. Too high can burn them, ruining flavor. Lastly, remember to season at the end. Taste and adjust salt and pepper to your liking. {{image_2}} You can use different lentils in this soup. Green and brown lentils work well. They hold their shape during cooking. Red lentils cook faster and break down. This makes the soup thick and creamy. Choose based on your taste. Each type adds a unique texture and flavor. Want to boost the protein? Try adding cooked chicken or turkey. You can also use tofu or beans. Chickpeas or black beans mix well in this soup. This adds heartiness and makes it more filling. Adjust cooking times if needed to ensure everything heats through. Adjust the spice levels to fit your taste. Start with less red pepper flakes if you prefer mild soup. You can add more as it cooks. For extra heat, try jalapeños or hot sauce. Taste your soup to find the right balance. Cooking should be fun and suit your preferences! To store leftover soup, let it cool to room temperature first. Pour it into an airtight container. Label the container with the date. Store it in the fridge for up to four days. This keeps the soup fresh and tasty. For long-term storage, freeze the soup. First, cool it completely. Then, transfer it to a freezer-safe container. Leave space at the top for expansion. Seal it tightly. You can freeze it for up to three months. Label the container with the date for easy tracking. When ready to eat, thaw the soup in the fridge overnight. Reheat it on the stove over medium heat. Stir occasionally to prevent sticking. You can add a splash of water or broth if it is too thick. Heat until it is hot throughout. Enjoy the warm, spicy flavors again! Yes, you can use canned lentils. They save time and are ready to eat. Just rinse them first. If you use canned lentils, reduce the cooking time by about 15 minutes. Add them towards the end of cooking to warm them up. The soup will last for about 5 days in the fridge. Store it in an airtight container. Always let it cool down before putting it in the fridge. If you see any signs of spoilage, throw it out. This soup pairs well with crusty bread or a fresh salad. You can also enjoy it with grilled cheese for a fun twist. For a heartier meal, try adding rice or quinoa on the side. Each option adds a nice touch to the rich flavors of the soup. This blog post covered all you need for a great lentil soup. We explored ingredients, including tips for smart substitutions. I shared step-by-step cooking instructions, so you can follow along easily. I also provided tips to enhance flavor and avoid common mistakes. You learned about variations to make the soup your own. Finally, I included storage info to keep leftovers fresh. With this guide, you can create a tasty soup that’s sure to please everyone. Enjoy your cooking journey!

One Pot Spicy Tomato Lentil Soup

Warm up with this delicious One Pot Spicy Tomato Lentil Soup that's perfect for any day! Packed with hearty lentils, vibrant veggies, and bold spices, this easy recipe provides comfort and flavor in just 45 minutes. Perfect for a cozy dinner or meal prep, it's also healthy and vegetarian-friendly. Click to discover how to make this tasty soup and enjoy a bowl of goodness tonight!
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Ingredients
  

1 cup dried lentils (green or brown)

1 tablespoon olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 carrot, diced

1 celery stalk, diced

1 red bell pepper, diced

1 can (14 oz) crushed tomatoes

4 cups vegetable broth

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (adjust for heat preference)

Salt and pepper to taste

2 cups fresh spinach (or kale)

Juice of 1 lemon

Fresh parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, and red bell pepper. Sauté for about 5-7 minutes until the vegetables are softened.

    Stir in the minced garlic, cumin, smoked paprika, and red pepper flakes. Cook for an additional 1-2 minutes until the spices are fragrant.

      Rinse the lentils under cold water. Add them to the pot along with the crushed tomatoes and vegetable broth. Stir well to combine.

        Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 25-30 minutes or until the lentils are tender.

          Once cooked, stir in the fresh spinach (or kale) and lemon juice. Let it cook for an additional 5 minutes until the greens are wilted.

            Season with salt and pepper to taste.

              Prep Time: 10 min | Total Time: 45 min | Servings: 6

                - Presentation Tips: Ladle the soup into bowls, and garnish with fresh parsley. Serve with crusty bread for a hearty meal. Enjoy!