For those of you who don’t like spicy food, I would suggest to reduce the amount of crushed red peppers in this recipe. My boyfriend likes spicy food, and even he thought it was very hot.
Personally, I love spicy food. Which is only natural considering my family. We knew all of the stores that sold hot salsa (sadly, so few around where I live) and would put hot sauce on everything. I remember my brother dousing his scrambled eggs in Tabasco until it looked more red than anything.
This soup is the ultimate warm hug on a cold day. And with snow already starting to pile on the ground, this might be the perfect soup to warm up to. Heck, you can even add some crushed up candy canes to this soup if you really feel the need.
(I promise I will make Christmasy baking soon!)
Easy Spicy Lentil and Spinach Soup that is naturally vegan, gluten free and dairy free. This makes a nice, fuss free dinner recipe.
- 2 Tbsp olive oil
- 1 1/2 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, peeled and chopped
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground ginger
- 1 bay leaf
- 1 tsp crushed red pepper flakes
- 9 1/2 cups (or more) water
- 2 1/2 cups dried lentils
- 1 cup baby spinach
Heat oil in a large pot over medium-high heat.
Add the onion, celery, carrots and garlic and sauté until golden, about 10 minutes.
Stir in the chili powder, ginger, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils and bring to boil. When the soup is boiling, reduce heat to medium-low and simmer uncovered until lentils are tender, about 35 minutes. Add the spinach, and simmer until spinach is wilted, around 5 minutes.