Ramsay's Spicy Lentil Soup

Warm up your table with Ramsay’s Spicy Lentil Soup—a hearty, flavor-packed dish that transforms simple, wholesome ingredients into a culinary delight. This recipe features velvety red lentils simmered in a fragrant blend of cumin, coriander, smoked paprika, and a hint of cayenne for a subtle kick, perfectly balanced by creamy coconut milk and a splash of zesty lemon juice. Fresh ginger and aromatic vegetables like onion, carrot, and celery infuse each bowl with depth and warmth, while the garnish of cilantro adds a pop of freshness. Easy to prepare in just 45 minutes, this dairy-free, plant-based soup is perfect for a weeknight dinner or an elegant appetizer. Whether you’re chasing cozy flavors or looking for a nutritious comfort food, Ramsay's Spicy Lentil Soup is a must-try recipe that’s sure to impress.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams red lentils
• 2 tablespoons olive oil
• 1 medium (finely chopped) onion
• 3 (minced) garlic cloves
• 1 medium (peeled and diced) carrot
• 1 (finely chopped) celery stalk
• 1 tablespoon (grated) fresh ginger
• 1.5 teaspoons ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoons smoked paprika
• 0.25 teaspoons cayenne pepper
• 2 tablespoons tomato paste
• 1 liter vegetable broth
• 200 ml coconut milk
• 1 tablespoon lemon juice
• 2 tablespoons (chopped, for garnish) fresh cilantro
• 1 teaspoon (to taste) salt
• 0.5 teaspoons (to taste) black pepper

Directions

Step 1

Rinse the red lentils under cold water until the water runs clear. Drain and set aside.

Step 2

Heat olive oil in a large pot over medium heat.

Step 3

Add the finely chopped onion, minced garlic, diced carrot, and chopped celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Stir in the grated ginger, ground cumin, ground coriander, smoked paprika, and cayenne pepper. Cook for about 1 minute or until the spices are fragrant.

Step 5

Mix in the tomato paste and stir well to coat the vegetables.

Step 6

Add the rinsed lentils and pour in the vegetable broth. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes. Stir occasionally to prevent the lentils from sticking to the bottom of the pot.

Step 8

Once the lentils are tender, stir in the coconut milk and continue to simmer for an additional 5 minutes.

Step 9

Season the soup with salt, black pepper, and freshly squeezed lemon juice to taste.

Step 10

Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, blend half the soup in a countertop blender and return it to the pot.

Step 11

Ladle the soup into bowls, garnish with freshly chopped cilantro, and serve hot.

Nutrition Facts

Serving size	(1746.4g)

Amount per serving	% Daily Value*
Calories	1096.0

Total Fat 39.8g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 4864.9mg	0%
Total Carbohydrate 154.7g	0%
Dietary Fiber 36.0g	0%
Total Sugars 46.7g
Protein 41.8g	0%

Vitamin D 0IU	0%
Calcium 343.3mg	0%
Iron 17.0mg	0%
Potassium 3746.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.3%

Protein: 14.6%

Carbs: 54.1%