Spicy Lentil Chili Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 cup dried lentils, rinsed
• 1 can (15 ounces) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, bell pepper, and jalapeño, cooking until fragrant.
3. 3 Add lentils, diced tomatoes, vegetable broth, cumin, smoked paprika, chili powder, and oregano.
4. 4 Bring to a boil, then reduce heat and simmer for 20-25 minutes, until lentils are tender.
5. 5 Season with salt and pepper to taste.
6. 6 Serve hot, garnished with fresh cilantro.

Nutrition

Tips

• For a smoother texture, blend half the soup before serving.
• Adjust the spice level by adding or removing seeds from the jalapeño.
• This soup tastes even better the next day, allowing flavors to meld.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

• Pair with warm cornbread or crusty bread.
• Top with avocado slices or a dollop of sour cream for extra richness.

FAQ