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  • Andy

Spicy Red Lentil Soup

Updated: Apr 27, 2020


3 cups red Lentils

4 medium Parsnips, peal and chunky diced

1 large onion, diced

1 large red pepper, diced

3 ribs of celery, diced

1 pint cherry tomatoes

1 can of diced tomatoes, 15 to 16oz

1 can tomato paste

1/4 cup fresh chopped parsley, Italian

2 tablespoons unsalted butter

2 tablespoons minced garlic

1 1/2 teaspoons ground cumin

1 teaspoon ground yellow mustard

1/2 teaspoon ground coriander

1/2 teaspoon cinnamon

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper(we like its spicy so i use i bit more)

salt and pepper to taste

10 cups of water


1. Melt butter over medium high heat in a deep soup pot.

2. Next add onions and peppers and saute until soft, about 5 minutes, followed by all the spices, saute for an additional minute.

3. Now add the parsnips and the garlic and saute for an addition 2 minutes.

4. Add the lentils, all the tomatoes and the water, bring to a boil, reduce heat and simmer for about an hour on a very low heat: tasting and adjusting the seasoning as you go.

5. Once the soup is thick and the parsnips are soft the soup is done.

6. Add the parsley before serving with a nice baguette.

Enjoy Cooking

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