Spicy Lentil Soup

Sometimes the best soups are the ones that ask almost nothing of you. Lentils, tomatoes, carrots, celery, onion, and garlic all go into one pot with water. That’s it. No sautéing, no layering, no fuss.

Cayenne and chili powder bring a slow, building heat, while cumin anchors everything with its earthy warmth. As the lentils break down, they thicken the broth naturally into something hearty and creamy without a drop of dairy.

This is the soup you make on a cold night when you don’t want to think too hard but still want to eat really, really well.

Pro Tips

• Stir occasionally and add water as needed. Lentils absorb a lot of liquid as they cook, so check the pot every 15 minutes or so.
• For a smoother soup, blend half of it with an immersion blender and stir it back in. You’ll get a creamy base with whole lentils and vegetables throughout.
• A squeeze of lemon juice stirred in right before serving brightens the whole bowl and cuts through the richness.