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spicy lentil soup in white bowl

Spicy Lentil Soup

The Home Cook's Kitchen
A perfect winter warmer, this spicy lentil soup is one of our go-to vegetarian meals!
5 from 7 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine Australian
Servings 4 people
Calories 356 kcal


  • 1 large saucepan (non-stick)
  • Cutting board
  • Sharp knife
  • Wooden Spoon or equivelant


  • 1 tablespoon olive oil
  • 1 carrot diced
  • 2 celery stick diced
  • 1 brown/yellow finely diced
  • 2 garlic clove finely diced or minced
  • ½ cup red lentils note 1
  • 2 teaspoon fresh ginger
  • 1 teaspoon ground chili powder
  • 2 teaspoon ground garam masala
  • 400 g 14.5 oz can diced
  • 2 cups water
  • 2 tablespoon Greek yoghurt to serve
  • 2 teaspoon coriander/cilantro roughly chopped (to serve)
  • 1 teaspoon salt to taste
  • 1 teaspoon pepper to taste


  • Heat olive oil in a large non-stick saucepan over medium heat.
  • Add the diced onion, carrot and celery and fry until onion is soft - about 5 minutes.
  • Next, add the spiced, garlic, ginger and lentils and stir until combined and fragrant 1-2 minutes.
  • Finally add the tin of tomato and water and stir.
  • Bring soup to the boil, then simmer on low-medium, uncovered for 20-30 minutes or until thick. Stir occasionally making sure it doesn't stick to the bottoms. Lentils can stick to the bottom if it's stirred.
  • Season with salt and pepper and serve with a dollop of greek yoghurt and coriander.


Note 1 - I use red lentils for this soup. I prefer red over green but both taste good! 
Use a non-stick saucepan and make sure you stir occasionally to avoid sticking. 
Keyword Lentil Soup, Soup