Spicy Southwest Lentil Soup

Hot and delicious, this lentil soup has a southwest twist. With green chilies, cilantro and turmeric you can kick up the heat. Want more heat? Add jalapenos to give it more kick.

Spicy Southwest Lentil Soup


2 cups red lentils, (or whatever color you have on hand)
7 cups of water or gluten free chicken broth
1 4 oz. can of green chilies, chopped
1 large or 2 medium tomatoes, chopped  or 1 15 oz. can diced tomatoes
3 cloves garlic, minced
¼ tsp. ground turmeric
2 tsp. salt
1 Tbsp. minced crystallized ginger
¼ cup chopped fresh cilantro, leaves only
¼ cup gluten free Greek yogurt (Fage is a good brand)


In a large stock pot, pour in the lentils and 7 cups of water or gluten free chicken broth*. Cover and bring to a boil. Toss in the chilies, tomatoes, garlic, turmeric and salt. Cover and lower heat to just a simmer and cook for18 to 20 minutes, stirring a lot to keep it from sticking to the bottom, until it becomes thick.

Stir in the cilantro.

*If you want a thinner soup, add a little more water or chicken broth.

Mix the yogurt with a pinch of salt and plop some on top of each bowl of soup.

Serve with gluten free bread sticks or rolls and a fresh green salad.


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