Go Back
The Boat Shed Kitchen

Spicy Lentil Veggie Soup

This spicy lentil veggie soup is hearty, creamy, and packed with bold flavors from smoky chiles, lentils, and coconut milk. It’s a cozy one-pot meal that’s plant-based, protein-rich, and perfect for warming up on chilly days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1.2 tablespoon olive oil
  • 1 red onion diced
  • 4.5 cloves garlic minced
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 1 –3 teaspoons chiles in adobo optional
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can corn, drained
  • 1 15 oz can fire roasted diced tomatoes
  • ¾ cup split red lentils
  • 32 oz V8 or other vegetable juice
  • 1 13.5 oz can full-fat coconut milk
  • Juice of 1 lime
  • Kosher salt
  • Fresh cracked pepper

Method
 

  1. Heat olive oil in a large pot over medium-high heat.
  2. Add red onion and sauté for 3–4 minutes.
  3. Stir in garlic, cumin, chili powder, and chiles in adobo; cook for 1 minute.
  4. Add black beans, corn, tomatoes, lentils, V8, and coconut milk.
  5. Season with salt and pepper.
  6. Cover and bring to a simmer over medium heat.
  7. Lower heat to medium-low and cook, covered, for 5 minutes or until lentils are tender.
  8. See full steps with tips & photos → https://theboatshedcafe.com/spicy-lentil-veggie-soup/

Notes

For extra spice, add more chiles in adobo or a pinch of cayenne.
If the soup gets too thick, stir in extra broth or water.
Leftovers taste even better the next day.