A spicy lentil and bean soup — a hearty and flavorful dish that will warm you up on any day.
#lentilrecipe #lentilsoup #redlentil #souprecipe #veganrecipes
Spicy Lentil and Bean Soup
Ingredients:- 1 onion, finely chopped
– 2 tablespoons olive oil- 4 garlic cloves, minced
– 1 jalapeno, seeds removed if you prefer less heat- 1 red bell pepper, diced
– 1 tablespoon tomato paste- 1 can (15 oz) crushed tomatoes
– ¾ cup red lentils (about 5.3 oz), rinsed- 1 can (15 oz) beans (your choice), drained and rinsed
– 1 cup corn kernels (about 7 oz)- ½ cup coconut cream (about 3.5 oz)
– 4 to 6 cups vegetable broth (low-sodium preferred)- 2 teaspoons chili powder
– 2 ½ teaspoons ground cumin- 1 tablespoon sugar
– 1 teaspoon salt- 1 teaspoon dried oregano
– Juice from half a lime (about 1 tablespoon)
Instructions:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the garlic, bell pepper, and jalapeno. To reduce the spice level, remove the seeds from the jalapeno or use a smaller amount. Cook for another 3 minutes until fragrant.
Stir in the tomato paste and cook for another 2 minutes.
Add the crushed tomatoes, lentils, beans, corn, coconut cream, vegetable broth, chili powder, cumin, sugar, salt, and oregano. Stir well to combine.
Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat, cover, and let it simmer for 20-25 minutes, stirring occasionally.
After 20 minutes, check the lentils. If they are still firm, let the soup simmer for an additional 5-10 minutes.
Stir in the lime juice, taste the soup, and adjust the seasoning as needed. If the soup is too thick, add more broth to reach your desired consistency.
Serve hot, garnished with fresh cilantro and extra lime juice if desired.
Enjoy your meal!
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