18 Delicious Red Lentil Soup Recipes Spicy

Hungry for something hearty yet healthy? Look no further than these 18 delicious red lentil soup recipes, each with a spicy twist that’ll warm you from the inside out. Perfect for busy weeknights or cozy weekends, these soups are not just meals; they’re a bowlful of comfort. Dive into our roundup and discover your next favorite dish that promises to be as nourishing as it is flavorful.

Spicy Red Lentil and Coconut Soup

Ready to warm up with a bowl of Spicy Red Lentil and Coconut Soup? This dish combines creamy coconut milk with hearty lentils for a satisfying meal. Perfect for chilly evenings or when you need a quick, nutritious dinner.

Ingredients

– 1 tbsp olive oil (or any neutral oil)
– 1 onion, diced
– 2 garlic cloves, minced
– 1 tbsp ginger, grated
– 1 tsp turmeric
– 1 tsp cumin
– 1/2 tsp chili flakes (adjust to taste)
– 1 cup red lentils, rinsed
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt to taste
– Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, cook until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Add turmeric, cumin, and chili flakes, stirring to coat the onions.
5. Pour in rinsed red lentils and vegetable broth, bring to a boil.
6. Reduce heat to low, simmer for 20 minutes until lentils are tender.
7. Stir in coconut milk, simmer for another 5 minutes.
8. Season with salt to taste.
9. Garnish with fresh cilantro before serving.
Vibrant and creamy, this soup offers a delightful balance of spice and richness. Serve with a squeeze of lime for an extra zing or alongside crusty bread for dipping.

Moroccan Red Lentil Soup with Harissa

Craving a bowl of something hearty and flavorful? This Moroccan red lentil soup with harissa is your answer. It’s simple, packed with protein, and has a kick that warms you up.

Ingredients

• 1 cup red lentils, rinsed (no soaking needed)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (yellow or white works best)
• 2 cloves garlic, minced (fresh is key)
• 1 tbsp harissa paste (adjust to taste)
• 4 cups vegetable broth (low sodium preferred)
• 1 tsp ground cumin (toasted for extra flavor)
• 1/2 tsp ground turmeric (adds color and health benefits)
• Salt to taste (start with 1/2 tsp)
• Fresh cilantro for garnish (optional but recommended)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion. Cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and harissa paste. Cook for 1 minute until fragrant.
4. Add rinsed lentils, vegetable broth, cumin, and turmeric. Bring to a boil.
5. Reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
6. Season with salt. Blend half the soup for a creamier texture if desired.
7. Garnish with fresh cilantro before serving.

Bold flavors and a smooth texture make this soup a standout. Serve with crusty bread or over couscous for a fuller meal.

Red Lentil Soup with Spinach and Lemon

Humble yet hearty, this red lentil soup combines simplicity with depth. Perfect for a quick weeknight dinner, it’s packed with protein and greens.

Ingredients

– 1 cup red lentils (rinsed and drained) – 4 cups vegetable broth (or water for a lighter version) – 2 cups fresh spinach (roughly chopped) – 1 tbsp olive oil (or any neutral oil) – 1 medium onion (diced) – 2 cloves garlic (minced) – 1 tsp cumin (adjust to taste) – 1/2 tsp turmeric – Juice of 1 lemon (about 2 tbsp) – Salt (to taste)

Instructions

1. Heat olive oil in a large pot over medium heat. 2. Add diced onion and sauté until translucent, about 5 minutes. 3. Stir in minced garlic, cumin, and turmeric; cook for 1 minute until fragrant. 4. Add rinsed lentils and vegetable broth; bring to a boil. 5. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally. 6. Uncover, add chopped spinach, and cook for another 5 minutes until spinach wilts. 7. Remove from heat, stir in lemon juice, and season with salt to taste. 8. Let sit for 5 minutes to thicken before serving. 9. Serve hot, garnished with a lemon wedge or a drizzle of olive oil for extra richness. Pleasantly creamy with a bright citrus kick, this soup pairs wonderfully with crusty bread or a side of quinoa for added texture.

Creamy Red Lentil and Tomato Soup

Great for a quick, nutritious meal, this soup combines simplicity with rich flavors. Gather your ingredients and let’s start cooking.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp cumin
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 cup coconut milk (for creaminess)

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add rinsed red lentils, vegetable broth, diced tomatoes, cumin, salt, and black pepper to the pot.
5. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
6. Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
7. Stir in coconut milk and heat through for 2 minutes.

Flavorful and velvety, this soup pairs wonderfully with crusty bread or a dollop of yogurt. For a spicy kick, add a pinch of red pepper flakes before serving.

Red Lentil Soup with Turmeric and Ginger

Perfect for a quick, nutritious meal, this red lentil soup combines turmeric and ginger for a flavorful punch. It’s simple to make and packed with health benefits.

Ingredients

• 1 cup red lentils, rinsed (no soaking needed)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp ground turmeric
• 1 tsp fresh ginger, grated (or 1/2 tsp dried)
• 4 cups vegetable broth (low sodium preferred)
• Salt to taste (start with 1/4 tsp)
• 1 tbsp lemon juice (fresh for best flavor)

Instructions

1. Heat olive oil in a large pot over medium heat (about 30 seconds).
2. Add diced onion and cook until translucent, about 3 minutes, stirring occasionally.
3. Stir in minced garlic, turmeric, and ginger; cook for 1 minute until fragrant.
4. Add rinsed lentils and vegetable broth to the pot; bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes, or until lentils are tender.
6. Season with salt and stir in lemon juice before serving.

The soup should be creamy with a slight bite from the lentils. Serve with a drizzle of olive oil or a sprinkle of fresh herbs for extra flavor.

Curried Red Lentil Soup with Sweet Potatoes

Lentils and sweet potatoes come together in this hearty, flavor-packed soup that’s perfect for any season.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder (adjust to taste)
• 1 cup red lentils, rinsed
• 1 large sweet potato, peeled and cubed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and curry powder; cook for 1 minute until fragrant.
4. Add rinsed red lentils and cubed sweet potato to the pot.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until lentils and sweet potatoes are tender.
7. Stir in coconut milk and season with salt to taste. Simmer for another 5 minutes.
8. Use an immersion blender to partially blend the soup for a creamy texture with chunks, or leave as is for a chunkier soup.

Perfectly spiced and creamy, this soup offers a comforting blend of flavors. Serve with a dollop of yogurt and a sprinkle of fresh cilantro for an extra touch.

Red Lentil and Carrot Soup with Cumin

Uncomplicated and hearty, this soup blends red lentils and carrots with warm cumin for a comforting meal. Perfect for chilly evenings or a quick lunch.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 cup red lentils, rinsed
• 2 large carrots, peeled and diced
• 4 cups vegetable broth
• Salt, to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and ground cumin; cook for 1 minute until fragrant.
4. Add rinsed red lentils and diced carrots to the pot.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender.
7. Season with salt to taste before serving.
8. Garnish with fresh cilantro if desired.

Just right for those who love a creamy texture without any cream. The cumin adds a smoky depth, making it a standout. Try serving with a squeeze of lemon for an extra zing.

Hearty Red Lentil Soup with Kale

Great for a chilly evening, this soup combines simplicity with depth of flavor. Get ready for a comforting bowl that’s both nutritious and satisfying.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 2 cups kale, stems removed and chopped
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and carrots. Cook until softened, about 5 minutes, stirring occasionally.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add red lentils, vegetable broth, cumin, and smoked paprika. Bring to a boil.
5. Reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
6. Add kale. Cook for 5 more minutes until kale is wilted and lentils are tender.
7. Season with salt and pepper. Serve hot.

Unbelievably creamy yet packed with texture, this soup shines with a drizzle of olive oil or a squeeze of lemon. Try topping with croutons or a dollop of yogurt for extra richness.

Red Lentil Soup with Garlic and Rosemary

Easy to make and packed with flavor, this soup is a hearty choice for any meal. Its simplicity belies the depth of taste it offers.

Ingredients

• 1 cup red lentils (rinsed and drained)
• 4 cups water (or vegetable broth for more flavor)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves (minced)
• 1 tbsp fresh rosemary (chopped, or 1 tsp dried)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Heat olive oil in a large pot over medium heat (about 2 minutes until shimmering).
2. Add minced garlic and rosemary, sauté for 1 minute until fragrant (avoid browning).
3. Stir in rinsed lentils, coating them with the oil and herb mixture.
4. Pour in water or broth, bring to a boil (about 5 minutes).
5. Reduce heat to low, cover, and simmer for 20 minutes (lentils should be tender).
6. Season with salt and pepper, stir well to combine.
7. For a smoother texture, blend half the soup (optional step).

Warm and comforting, this soup boasts a creamy texture with a robust garlic and rosemary flavor. Serve with a drizzle of olive oil and crusty bread for a complete meal.

Red Lentil and Chickpea Soup with Tahini

Kickstart your meal with this hearty Red Lentil and Chickpea Soup with Tahini, perfect for a cozy night in. Its rich flavors and creamy texture will satisfy any craving.

Ingredients

• 1 cup red lentils, rinsed (for smoother texture)
• 1 can (15 oz) chickpeas, drained (or 1.5 cups cooked)
• 4 cups vegetable broth (low sodium preferred)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (yellow or white)
• 3 garlic cloves, minced (adjust to taste)
• 1 tbsp tahini (stir well before using)
• 1 tsp cumin (toasted for extra flavor)
• 1/2 tsp smoked paprika (adjust to taste)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic, cumin, and smoked paprika; cook until fragrant, about 30 seconds.
4. Add rinsed red lentils and chickpeas to the pot, stirring to coat with spices.
5. Pour in vegetable broth, bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, stirring occasionally.
6. Remove from heat. Stir in tahini until fully incorporated. Season with salt to taste.
7. Use an immersion blender to partially puree the soup for a creamy texture with some chunks, about 10 seconds. Alternatively, transfer 2 cups to a blender, puree, and return to pot.
8. Serve hot, garnished with a drizzle of tahini and a sprinkle of smoked paprika if desired.

Zesty and comforting, this soup boasts a velvety texture with a nutty undertone from the tahini. Try serving with crusty bread or a side of greens for a complete meal.

Red Lentil Soup with Smoked Paprika

Overlooking the simplicity of red lentil soup would be a mistake. This version, with smoked paprika, transforms basic ingredients into a comforting bowl.

Ingredients

• 1 cup red lentils, rinsed (no soaking needed)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 garlic cloves, minced
• 1 tsp smoked paprika (adjust to taste)
• 4 cups vegetable broth (low sodium preferred)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat olive oil in a large pot over medium heat (about 1 minute).
2. Add diced onion. Cook until translucent, stirring occasionally (about 5 minutes).
3. Stir in minced garlic and smoked paprika. Cook for 30 seconds to release flavors.
4. Add rinsed lentils and vegetable broth. Bring to a boil.
5. Reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
6. Season with salt. Blend half the soup for a creamier texture, if desired.

Delightfully smooth with a smoky depth, this soup pairs well with crusty bread. For a twist, top with a dollop of yogurt and extra paprika.

Red Lentil and Pumpkin Soup

Filling and flavorful, this Red Lentil and Pumpkin Soup is a cozy bowl of comfort that’s both nutritious and easy to make. Perfect for a quick weeknight dinner or meal prep.

Ingredients

– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 garlic cloves, minced
– 1 cup red lentils, rinsed
– 2 cups pumpkin puree (not pie filling)
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt to taste
– Fresh cilantro for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add rinsed red lentils, pumpkin puree, vegetable broth, cumin, and smoked paprika to the pot.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally to prevent sticking.
6. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches if needed.
7. Season with salt to taste and simmer for an additional 5 minutes.
8. Garnish with fresh cilantro before serving if desired.
The soup should be velvety smooth with a rich, earthy flavor from the pumpkin and lentils. Serve with a dollop of yogurt or a sprinkle of toasted pumpkin seeds for added texture.

Red Lentil Soup with Coriander and Lime

Make this vibrant red lentil soup for a quick, nutritious meal that’s packed with flavor. Coriander and lime add a fresh twist to the classic comfort dish.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 lime, juiced (adjust to taste)
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and ground coriander, cooking for 1 minute until fragrant.
4. Add rinsed red lentils and vegetable broth, bringing to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until lentils are tender.
6. Remove from heat and stir in lime juice and salt to taste.
7. Blend half the soup for a creamier texture, if desired, using an immersion blender.

This soup boasts a smooth texture with a hint of chunkiness from the lentils. The coriander and lime brighten the earthy flavors, making it a refreshing choice for any season. Serve with a dollop of yogurt or a sprinkle of fresh herbs for an extra layer of flavor.

Red Lentil and Quinoa Soup

Warm up your kitchen with this hearty Red Lentil and Quinoa Soup, perfect for any season. It’s packed with protein and fiber, making it a nutritious choice for a quick meal.

Ingredients

– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup red lentils, rinsed
– 1/2 cup quinoa, rinsed
– 4 cups vegetable broth
– 1 tsp cumin
– 1/2 tsp turmeric
– Salt to taste
– Fresh cilantro for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add rinsed red lentils and quinoa to the pot, stirring to combine with the onions and garlic.
5. Pour in vegetable broth, then add cumin and turmeric. Stir well.
6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until lentils and quinoa are tender.
7. Season with salt to taste before serving.
8. Garnish with fresh cilantro if desired.

Ladle this soup into bowls and enjoy its creamy texture and earthy flavors. For an extra kick, serve with a squeeze of lemon juice or a dollop of yogurt.

Red Lentil Soup with Fennel and Orange

Warm up your kitchen with this vibrant red lentil soup, infused with the subtle licorice of fennel and a bright orange finish. Perfect for a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium fennel bulb, diced (reserve fronds for garnish)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 orange, zested and juiced (adjust to taste)
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced fennel and onion. Cook until soft, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cumin. Cook for 1 minute until fragrant.
4. Add rinsed lentils and vegetable broth. Bring to a boil.
5. Reduce heat to low. Simmer uncovered for 20 minutes, or until lentils are tender.
6. Stir in orange zest and juice. Season with salt and pepper.
7. Blend half the soup for a creamier texture, if desired.

A silky texture with a hint of citrus makes this soup a standout. Serve with a drizzle of olive oil and fennel fronds for an elegant touch.

Red Lentil and Barley Soup

Yearning for a hearty, nutritious soup? This Red Lentil and Barley Soup is your answer. Simple ingredients come together for a comforting bowl.

Ingredients

• 1 cup red lentils, rinsed (no soaking needed)
• 1/2 cup pearl barley, rinsed
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 4 garlic cloves, minced
• 6 cups vegetable broth (adjust saltiness to taste)
• 1 tsp ground cumin (toasted for extra flavor)
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 2 tbsp lemon juice (freshly squeezed for brightness)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, carrots, and celery. Cook until softened, about 5 minutes, stirring occasionally.
3. Stir in garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
4. Add red lentils and barley. Stir to coat with the vegetable mixture.
5. Pour in vegetable broth. Bring to a boil, then reduce heat to low.
6. Simmer uncovered for 30 minutes, stirring occasionally, until lentils and barley are tender.
7. Season with salt, black pepper, and lemon juice. Adjust to taste.
8. Garnish with fresh parsley before serving.

Just right for chilly evenings, this soup boasts a creamy texture with a slight chew from the barley. Serve with crusty bread or a dollop of yogurt for extra richness.

Red Lentil Soup with Mint and Yogurt

Lentils are a powerhouse of nutrition, and this soup turns them into a comforting meal. Red Lentil Soup with Mint and Yogurt is simple, flavorful, and ready in under an hour.

Ingredients

• 1 cup red lentils, rinsed (no soaking needed)
• 4 cups water (or vegetable broth for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 garlic cloves, minced (adjust to taste)
• 1 tsp ground cumin (toast for deeper flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup plain yogurt (full-fat for creaminess)
• 2 tbsp fresh mint, chopped (plus more for garnish)
• 1 tbsp lemon juice (brightens the soup)

Instructions

1. Heat olive oil in a large pot over medium heat (about 1 minute).
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and ground cumin; cook for 30 seconds until fragrant.
4. Add rinsed lentils and water to the pot; bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
6. Remove from heat; stir in salt, lemon juice, and half the mint.
7. Use an immersion blender to puree the soup until smooth (or leave it chunky if preferred).
8. Serve hot, topped with a dollop of yogurt and the remaining mint.

Warm and velvety, this soup pairs well with crusty bread or a side salad. The mint and yogurt add a refreshing contrast to the earthy lentils.

Red Lentil Soup with Roasted Garlic and Thyme

Kickstart your meal with this hearty red lentil soup, infused with the deep flavors of roasted garlic and thyme. It’s a simple, nourishing dish that comes together with minimal fuss.

Ingredients

• 1 cup red lentils, rinsed and drained (no soaking needed)
• 1 whole garlic head, for roasting (or 3 tbsp pre-roasted garlic)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried thyme (fresh thyme sprigs can be used)
• 4 cups vegetable broth (adjust for thinner or thicker soup)
• Salt, to taste (start with 1/2 tsp)
• Black pepper, to taste (freshly ground preferred)

Instructions

1. Preheat oven to 400°F. Cut the top off the garlic head to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. In a large pot, heat 1 tbsp olive oil over medium heat. Add rinsed lentils and thyme, stirring for 1 minute to toast slightly.
3. Pour in vegetable broth, bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes, stirring occasionally.
4. Squeeze roasted garlic cloves into the soup, stir well, and continue simmering for another 5 minutes until lentils are tender.
5. Season with salt and pepper. For a smoother texture, blend half the soup and mix back in.

Rich in flavor and velvety in texture, this soup pairs wonderfully with crusty bread or a dollop of yogurt. Roasting the garlic adds a sweet, mellow depth that elevates the humble lentil.

Conclusion

Delightful and diverse, these 18 red lentil soup recipes offer something for every palate, especially if you love a spicy kick. We hope this roundup inspires your next cozy meal. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and pin this article to your Pinterest board for easy access. Happy cooking!

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