Spicy smooth lentil soup

    45 min

    A creamy, spicy and smooth lentil soup perfect for winter. Serve with hot bread, black olives and lemon. This is the traditional way. I prefer to serve it with garlic bread.


    London, England, UK
    13 people made this

    Serves: 10 

    • 2 tablespoons oil, or as needed
    • 1 onion, minced
    • 250g red lentils
    • 50g rice
    • 2.5L boiling water
    • 2 tablespoons sweet red pepper paste
    • 3 tablespoons dried mint
    • 1 teaspoon dried chilli flakes
    • 2 chicken stock cubes
    • 1 teaspoon salt
    • 2 lemons

    Prep:10min  ›  Cook:30min  ›  Extra time:5min resting  ›  Ready in:45min 

    1. Use oil to fry chopped onions in saucepan until a slightly cooked (just starting to brown).
    2. Add washed red lentils and washed rice to the saucepan and stir vigorously ensuring the lentils and rice do not stick to the pan.
    3. Add 1/2 litre of boiled water to the saucepan, then add sweet red pepper paste, dried mint and chilli flakes.
    4. Add the stock cubes to the saucepan with the remaining 2L of boiled water.
    5. Add salt and squeeze 2 lemons into the saucepan.
    6. Let the soup boil for 20 minutes. Ensure you keep an eye on the dish, stirring it to prevent the soup from sticking to the base.
    7. After 20 minutes, use a hand blender to blend all the ingredients together and leave to cook for a further 10 minutes. After using the hand blender the soup will stick if not continuously stirred.
    8. Leave to rest for 5 minutes before serving.
    9. Enjoy!!!

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    Reviews in English (2)


    Oh my goodness this was tasty! I didn't have any red pepper paste but I did have a jar of red peppers in the fridge and whizzed one of those up instead. I also used vegetable stock instead of chicken stock. Also the recipe says it serves 10. I halved everything and two of us ate the lot! This recipe will become one of our regulars.  -  29 Nov 2013


    Yummy I just made this and it's gorgeous. I heated the mint and pepper in butter and added it at the end.  -  04 Nov 2016