The Most Savory Protein-Packed Vegetarian Lentil Soup
A Hearty Mediterranean-Style Soup with a Rich, Spicy & Tangy Glow
What makes this the best vegetarian lentil soup? The secret to a gourmet lentil soup is the "blooming" of the spices and the partial blending of the broth combined with Blazing Citrus Hot. Unlike thin vegetable soups, our method sauté’s the cumin and smoked paprika in oil to unlock deep, fat-soluble flavors before pulsing the soup to create a naturally creamy base. By finishing each bowl with our vinegar-free Blazing Citrus Hot, you add a Rich, Spicy and Tangy intensity (8/10 Heat) that cuts through the earthy lentils with a searing, citrus-charged finish.
Heat Level: Blazing Citrus Hot | Hot (8/10) - Rich, Spicy & Tangy
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 6
Nutrition Facts (per serving)
Calories: 295
Protein: 18g
Carbs: 42g
Fat: 7g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
2 cups (400 g) dried brown or green lentils, rinsed
2 tbsp (30 ml) extra virgin olive oil
1 large (150 g) yellow onion, diced
2 medium (130 g) carrots, diced
2 stalks (100 g) celery, diced
4 cloves (20 g) garlic, minced
1 tsp (2 g) ground cumin
1/2 tsp (1 g) smoked paprika
8 cups (1.9 L) vegetable broth
1 can (425 g) crushed tomatoes
2 cups (60 g) fresh spinach or kale, chopped
1 tbsp (15 ml) fresh lemon juice
1/2 tsp (3 g) sea salt
1/4 cup (15 g) fresh coriander (cilantro), chopped
2 tbsp (30 ml) Eleven Eleven Sauce’s Blazing Citrus Hot
Ingredient Spotlight: Brown Lentils vs. Red Lentils
Choosing the right lentil is vital for the success of this dish. Brown lentils are the preferred choice here because they possess a sturdy exterior that allows them to hold their shape during a long simmer, providing a pleasant "meatiness." Red lentils, by contrast, dissolve almost completely into a puree; while delicious for dals, they would lack the rustic texture required for a traditional Mediterranean-style vegetable soup.
Heat It Up with Eleven Eleven Sauce: To transform this earthy classic into a Bold and Fiery experience, we recommend adding our Blazing Citrus Hot Sauce. This handcrafted small batch hot sauce uses a fruit-juice base to provide a sharp, clean heat that doesn't linger unpleasantly on the tongue. Incorporating this organic citrus infused hot sauce into your soup adds a layer of complexity that highlights the smoked paprika and cumin, making it a standout choice for flavorful weeknight meals.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
Directions:
Heat the olive oil in a large white pot over medium heat. Add the onion, carrots, and celery, sautéing for 8–10 minutes until the vegetables are softened and the onions are slightly golden.
Stir in the garlic, cumin, and smoked paprika. Pro-Tip: Sautéing your spices in oil—a technique known as "blooming"—releases fat-soluble flavor compounds that would otherwise remain trapped, significantly deepening the soup's aromatic profile.
Add the rinsed lentils and stir to coat them in the oil and spices for about 1 minute.
Pour in the vegetable broth and crushed tomatoes. Increase the heat to bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 30–35 minutes or until the lentils are tender.
Pro-Tip: For a creamier texture without adding fat, use an immersion blender to pulse the soup 3 or 4 times. This breaks down just enough lentils to thicken the broth while leaving the majority of the soup chunky and rustic.
Stir in the chopped spinach (or kale) and the lemon juice. The residual heat will wilt the greens in about 2 minutes.
Add the Eleven Eleven Sauce’s Blazing Citrus Hot and stir well to incorporate the Fiery notes.
Taste and adjust salt if necessary, then garnish with fresh coriander (cilantro) before serving.
Tips & Variations:
Make it Smokier: If you want to lean into the "bacon-like" flavor without the meat, increase the smoked paprika to a full teaspoon and add a drop of liquid smoke. This creates a deep, campfire essence that pairs beautifully with the Bold heat of the citrus hot sauce.
Regional Swap (Mexican-style): Swap the lemon juice for lime juice and replace the cumin with a taco seasoning blend. Add a garnish of sliced avocado and crushed tortilla chips to create a "Lentil Tortilla Soup" fusion that highlights the Spicy notes of the Blazing Citrus Hot sauce.
How to prevent Mushy Lentils: Always wait until the very end of the cooking process to add salt and acidic ingredients like lemon juice or hot sauce. Adding salt too early can toughen the skins of the lentils, while adding it too late can lead to a mushy interior; the 35-minute mark is the "sweet spot" for perfect texture.
Instant Pot Instructions: Place all ingredients except the spinach, lemon juice, and hot sauce into the pressure cooker. Seal and cook on High Pressure for 15 minutes, then allow a natural pressure release for 10 minutes. Stir in the final ingredients just before serving for a 20-minute meal feel.
The Best Way to Store: This soup is a meal-prep hero because the flavors continue to develop overnight. Store it in an airtight glass container to prevent any staining from the tomatoes and paprika. If the soup thickens too much in the fridge, simply add a splash of water or broth when reheating to return it to your desired consistency.
Other Users Suggest:
Replacing: Spinach or kale.
New Measurement: 2 cups (300 g) of diced courgette (zucchini).
Why: It adds a fresh, summer-squash sweetness that lightens the earthy profile of the lentils.
Replacing: Vegetable broth.
New Measurement: 8 cups (1.9 L) of water plus 2 tbsp (30 ml) of nutritional yeast.
Why: This provides a "cheesy," nutty depth that is completely vegan and reduces the sodium found in store-bought broths.
Storage, Reheat & Freeze:
Storage: Keep in an airtight container in the refrigerator for up to 5 days.
Reheat: Simmer on the stovetop over medium-low heat, adding a splash of liquid if the soup has thickened.
Freeze: This soup freezes perfectly for up to 6 months; thaw overnight in the fridge for the best texture.
People Also Ask
What is the best type of lentil for vegetable soup? For a hearty, Mediterranean-style soup, brown or green lentils are the best choice. They possess a sturdy exterior that allows them to hold their shape during a long simmer, providing a "meaty" texture. Red lentils, while delicious, tend to dissolve into a smooth puree, which lacks the rustic mouthfeel required for this specific recipe.
How do I make lentil soup taste more savory without meat? The "savory" depth in vegetarian cooking comes from building layers of umami. We achieve this by caramelized mirepoix (onion, carrot, celery), "blooming" spices like smoked paprika in olive oil, and using a high-quality vegetable broth. A final drizzle of a bold, fruit-based hot sauce like Blazing Citrus Hot adds a complex acidity that mimics the depth usually provided by slow-cooked meats.
Why are my lentils still hard after cooking? Lentils can remain tough if they are cooked in a liquid that is too salty or too acidic from the start. To ensure a perfectly soft interior, wait to add your salt, lemon juice, or hot sauce until the lentils have finished simmering (usually around the 35-minute mark). This "sweet spot" ensures the skins remain tender while the inside stays creamy.
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