Name: Spicy Red Lentil Soup
Total time: 35 min
Ingredients: 1 cup red split lentils, dry; 1/4 cup parboiled brown rice; 1 cup corn; 2 teaspoons vegetable bouillon; 1 teaspoon smoked paprika; cayenne pepper, to taste; sea salt, to taste; 1 medium tomato; ¾ cups fresh cilantro, chopped; ½ small avocado, cut into cubes; 6 slices whole-grain bread

Ready In: 35 minutes
Makes 3 servings
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This spicy lentil soup recipe is of my favorite soups and is easy to make. My wish is for you to have fun and enjoy this lifestyle, and eating delicious meals is part of the process. Enjoy!

Note: If you can’t find parboiled brown rice, you can use regular brown rice and add 20 minutes to the cooking time.

By Torre Washington, Jan 9, 2017

Ingredients

1 cup red split lentils, dry
1/4 cup parboiled brown rice
1 cup corn 
2 teaspoons vegetable bouillon
1 teaspoon smoked paprika
cayenne  pepper, to taste
sea salt, to taste
1 medium tomato
¾ cups fresh cilantro, chopped
½ small avocado, cut into cubes
6 slices whole-grain bread

Instructions

Bring 5 cups water to a boil in a medium soup pot, and immediately add the parboiled rice, lentils, corn, bouillon, smoked paprika, cayenne, and sea salt.
Dice the tomato and add it to the soup. Cook over a medium-low flame for 30 minutes, semi-covered.
Taste for any seasonings adjustments and serve with cilantro, avocado cubes, and 2 slices of toast.

(7)

5 Comments

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(5 from 7 votes)

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Carrie11 months ago

Ten stars! Super yummy, and easy to make. Will be making again and again. Thank you, Torre!

JenX1 year ago

This is good! Easy and quick, tasty and filling. Will make again. I put a squeeze of lemon juice in my bowl of soup—perfect.

Lynette2 years ago

We have been eating this soup for six years and never reviewed it – my hubby always makes it for me and tonight is my first night so I had to review! We double the recipe (we’ve used basmati when out of brown rice) and when doubling we use a while can of toms (often fire roasted, but whatever we got works perfectly) — it’s SO GOOD, I remember requesting it as a BDAY food one year!! Love love love.

Angela6 months ago

Love this recipe! I’ve made it dozens of times and it’s always wonderful!

Sandra K. Todoroff2 years ago

I doubled the recipe. I used vegetable broth instead of water. I added pepper flakes instead of the cayenne which I’m not a fond of. I quartered Campari tomatoes. Added 6 green onions, sliced at an angle. It was a little bland so I added a smidge of Better Than Bouillon vegetable base. I was pleased with the outcome! Thanks for getting me started!

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about the author

Torre Washington

Torre Washington is a 100% supplement-free, all-natural bodybuilder with pro cards in four distinct body bodybuilding organizations. A vegan since 1998, Washington is also a mechanical engineer and a National Academy of Sports Medicine certified coach. Visit TorreWashington.com for updates; read his personal story here, and follow him on Instagram and Facebook.

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