Smoky Jalapeño Lentil Soup Recipe

About this recipe

Smoky Jalapeño Lentil Soup is a hearty and flavorful dish that combines the essence of Mexican cuisine with a garden-fresh appeal. Packed with protein-rich lentils and a medley of spices, this vegan, -free soup delivers comfort and nourishment in every spoonful. The smoky flavor of roasted jalapeños adds a subtle kick, while the combination of tomatoes and bell peppers creates a rich base. Perfect for fitness enthusiasts seeking a wholesome, budget-friendly meal, this soup is easy to prepare and ideal for cozy evenings. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 250 G Akkha Masoor
• 500 g Tomato - Hybrid
• 500 g Capsicum Green
• 500 g Onion
• 100 g Hing Khoda
• 30 g Smoked Paprika Powder
• 100 g Jeera Powder
• 20 g Turmeric Powder
• 1 liter Sunflower Oil
• 100 g Salt
• 50 g Black Pepper Powder

Instructions

1. 1. Rinse the lentils thoroughly and set them aside.
2. 2. Roast the jalapeños on an open flame or in a dry skillet until their skins are charred, then peel off the skins, remove seeds, and finely chop.
3. 3. Heat vegetable oil in a large pot over medium heat. Add hing, smoked paprika, cumin, and turmeric, and sauté for 30 seconds to release their aroma.
4. 4. Add the diced tomatoes and bell pepper to the pot and cook for 5-7 minutes until softened, stirring occasionally.
5. 5. Stir in the lentils and roasted jalapeños, then add enough water to cover the mixture. Bring to a boil, then reduce heat to low and let it simmer for 25-30 minutes, stirring occasionally, until the lentils are tender.
6. 6. Season the soup with salt, black pepper, and lemon juice. Adjust spices if needed.
7. 7. Garnish with fresh cilantro and serve hot in bowls for a comforting and protein-packed meal.