Red lentil and chilli soup

Red lentil and chilli soup


2 people made this

About this recipe: I improvised this at home from a few other recipes. When I made this it turned out at a thicker sort of soup (sort of like dal). If you want more of a soup just add more water/stock.


Serves: 4 

  • 400g red lentils (soaked for 24 hours)
  • 1-2 sticks of celery, chopped
  • 1/2 red pepper, chopped
  • 4 red chillies, chopped
  • 1 fresh green or jalapeno chilli, sliced
  • 2 teaspoons vegetable stock granules (or premade stock, but don't add water later) - add less powder stock than you do water as more will make the dish salty
  • 2 carrots, chopped
  • 2 onions, chopped
  • water
  • 1/2 pumpkin, peeled and chopped
  • 1 tablespoon grated root ginger, or to taste
  • 4-5 cloves of crushed garlic
  • ground cardamon (or pods)
  • turmeric
  • cumin seeds
  • garam masala

Prep:15min  ›  Cook:2hr  ›  Extra time:2hr15min  ›  Ready in:4hr30min 

  1. Add the onion, chilli, celery, red pepper, pumpkin, ginger, garlic and spices to a large pot. Add enough water to just cover ingredients and place over high heat; bring to a boil.
  2. Drain the lentils and add these to the pot. Continue to add water as needed. Add a stock granules and stir.
  3. Simmer for at least an hour with the lid of the pot on. Taste the mixture and add additional ingredients as you see fit.

Cook's note

Unfortunately while I was making this I was adding spices - without measuring them - by intuition. This means that all of the amounts for the spices are estimates. I would recommend the this recipe be changed according to your preferences and that this recipe does not need to be followed to the letter.

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Reviews (1)


A very flavourful and creamy soup but for my family the amount of seasoning was overbearing. Next time I will use half the amounts of seasonings. I didn't soak the lentils for 24 hours but otherwise followed the recipe. Thank you for the recipe. - 03 Oct 2015

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