Vegan Spicy Lentil Soup

A comforting and healthy vegan soup with the right amount of spice, this Vegan Spicy Lentil Soup is wholesome and super flavourful.

Lentils and rice work so well together. This dream combination can be found in the cuisines of almost all cultures of the world. Fluffy rice paired with tender lentils taste so good together, and when used in a soup meld together wonderfully .

These two healthy ingredients are incredibly versatile and just make sense together nutrition-wise. Lentils and rice are both ‘incomplete’ proteins, but when paired together they form a ‘complete’ protein.

So, this Vegan Spicy Lentil Soup tastes comforting and delicious but is also packed with protein and nutrients!

Using Dried Chillies

I use Calabrian Dried Hot Long Chilli Peppers. They have  a mellow, fruity heat (not smokey or chipotle in flavour) that lingers on the palate but won’t overwhelm. These Italian dried chilli peppers from Tutto Calabria are the quintessential Italian spicy pepper.

You can find dried chillies at your local grocery store or at specialty grocers such as Italian or gourmet grocers.

Personally, I would not use smoky or chipotle peppers in this recipe, but that’s totally up to you! I find that the woody smoke flavour of a chipotle pepper is best used in Mexican-inspired cuisine.

Dried chillies are my secret weapon in the kitchen. They give the heat, but they also are a major flavour enhancer.

A big plus of dried chillies is their preservation power. You don’t have to purchase fresh chilli peppers for recipes and try to use them up before they spoil. Since dried chillies are well, dried, they will last in your pantry for up to a year! For the fullest flavour and potency though, they are best used within 3-6 months.

You can also adjust the heat and potency of dried peppers. Simply remove the seeds for a lesser heat, or keep them in to amp up the fire.

Ingredients in Vegan Spicy Lentil Soup

• Olive oil
• Dried chillies  (I used Dried Calabrian Peppers)
• Onion 
• Vegetable broth
• Miso paste (optional)
• White rice
• Dry red lentils 
• Dry green lentils 
• Garlic powder
• Salt
• Marjoram

How To Make This Recipe

1. Heat a drizzle of olive oil to a large pot on medium low and sauté for a few minutes.

2. Add onions and sauté until the onion is translucent.

3. Add rice and lentils as well as the spices.

4. Add the vegetable broth and (optional miso paste) and bring to boil.
5. Allow soup to simmer for 25 minutes.

Common Questions

What can I replace the dried chillies with in this recipe?

If you’re not a big fan of heat or don’t have any dried chillies on hand, you can simply omit them from this recipe. Optionally, you can replace the dried chillies with a Tbsp of chilli powder or paprika.

How long will this soup last in the refrigerator?

This soup will easily keep for 5 days in the fridge stored in an air-tight container. Simply reheat on the stove or in the microwave.

Can I freeze this soup?

Yes. Place in an air-tight freezer-safe container and freeze this soup for up to 4-5 months.

Looking for more cozy soup recipes? Try my Spicy Cabbage Broad Bean Soup!

Spicy Cabbage Broad Bean Soup