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Gordon Ramsay Spicy Lentil Soup

Gordon Ramsay Spicy Lentil Soup - recipe card
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A bold, warming soup with red lentils, aromatic vegetables, and a kick of chili and cumin. The lentils break down into a creamy, hearty texture while garlic, ginger, and cilantro keep the flavor fresh and vibrant. Serve with a squeeze of lemon and warm flatbread for a satisfying meal.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, peeled and finely diced
  • 2 celery stalks, finely diced
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp red chili flakes
  • 1 cup dried red lentils, rinsed
  • 6 cups low-sodium vegetable broth
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes. Stir occasionally to prevent sticking.
  2. Add garlic and ginger; cook until fragrant, about 1 minute. Do not let garlic brown or it will turn bitter.
  3. Stir in cumin, coriander, smoked paprika, cayenne, and chili flakes. Cook for 30 seconds to toast the spices and bloom their flavors.
  4. Add rinsed lentils, vegetable broth, salt, pepper, and diced tomatoes with their juices. Stir well to combine.
  5. Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 20-25 minutes, until lentils are tender and soup has thickened. Stir occasionally.
  6. Use an immersion blender to puree about half the soup, leaving some texture. Alternatively, transfer 2 cups to a blender, puree, and return to pot.
  7. Stir in lemon juice and taste; adjust salt and pepper if needed. If soup is too thick, add a splash of broth or water.
  8. Ladle into bowls and garnish with fresh cilantro. Serve with lemon wedges and warm flatbread.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months; thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat until hot, stirring occasionally, or in the microwave in 1-minute increments until heated through. If soup thickens upon standing, thin with a little water or broth.

Nutrition

Keywords: spicy lentil soup, Gordon Ramsay lentil soup, red lentil soup, hearty soup recipe, vegetarian soup, vegan lentil soup, easy lentil soup, one-pot soup, healthy dinner, spicy soup, cumin lentil soup, weeknight dinner

Find it online: https://gordonramsayeats.com/gordon-ramsay-spicy-lentil-soup/