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Spicy Lentil and Brussels Sprout Soup

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spicy lentil brussel sprout soup lunch plant based

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When it’s cold outside, I just want a big bowl of soup. This comfort soup combines lentils and brussels sprouts. I love using vegetables in unique ways, and here the brussels sprouts are both in and on top of the soup. The addition of the chipotle and adobo make it super spicy and crunchy. I top this filling soup with a nice spritz of lime and cilantro.

You’ll love this hearty fall soup!

For more plant based recipes, check out Nikki Dinki Cooking or her book Meat on the Side

Further Food Commentary:

This soup is packed with yummy and healthy ingredients. By having vegetables of all colors, for example the red bell peppers, carrots, and celery, you get the full range of vitamins and minerals in your meal - from vitamins A and C to folate. Lentils are a great vegetarian source of protein and iron as well.

By Paige Geimer

Spicy Lentil and Brussels Sprout Soup

Stars ( Reviews)

  • Prep Time:5 minutes
  • Cook Time:47 minutes
  • Servings: 8

Ingredients

2 tablespoon olive oil
1 ½ cups yellow onion (1 medium onion), finely chopped
1 cup red pepper (1 large pepper), finely chopped
1 cup carrots (about 3 medium carrots), finely chopped
1 cup celery (2 stalks of celery), finely chopped
4 cloves garlic, minced
2 ½ teaspoons kosher salt *check
¼ teaspoon ground black pepper
8 cups veggie or chicken stock
1 ½ cups brown or green lentils
1 pound Brussels sprouts (7-9 large Brussels sprouts), shredded (2.5 cups packed)
1 ½ tablespoons chipotle peppers in adobo sauce*
1 avocado, pitted + chopped into ¼- to ½-inch dice
Juice of 1 lime
2 tablespoons finely chopped cilantro

Instructions

  1. Heat the oil in a large pot over medium heat, and add the onion, peppers, carrots, celery, garlic, 1 teaspoon of the salt, and the pepper. Cook this mixture until the veggies are tender—about 7 minutes.
  2. Then add the stock, lentils, 1 ½ cup packed shredded Brussels Sprout, chipotles, and another 1 teaspoon of salt to the pot and bring to a simmer. Cook 35-40minutes until the lentils are al dente. Taste soup and add salt if necessary and more stock or water if soup is too thick.
  3. Meanwhile, in a medium bowl, toss the remaining 1 cup of Brussels sprouts, the avocado, lime juice, and remaining ½ teaspoon of salt together until well combined.
  4. To serve, divide the soup into serving bowls and top it with the Brussels sprout mixture from Step 4 and some cilantro.
Heat the oil in a large pot over medium heat, and add the onion, peppers, carrots, celery, garlic, 1 teaspoon of the salt, and the pepper. Cook this mixture until the veggies are tender—about 7 minutes. Then add the stock, lentils, 1 ½ cup packed shredded Brussels Sprout, chipotles, and another 1 teaspoon of salt to the pot and bring to a simmer. Cook 35-40minutes until the lentils are al dente. Taste soup and add salt if necessary and more stock or water if soup is too thick. Meanwhile, in a medium bowl, toss the remaining 1 cup of Brussels sprouts, the avocado, lime juice, and remaining ½ teaspoon of salt together until well combined. To serve, divide the soup into serving bowls and top it with the Brussels sprout mixture from Step 4 and some cilantro.

Nutrition Information

Per Serving: Calories: 147; Total Fat: 6 g; Saturated Fat: 1 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 1779 mg; Potassium: 498 mg; Carbohydrate: 18 g; Fiber: 7 g; Sugar: 4 g; Protein: 6 g

Nutrition Bonus:

Vitamin C: 88%; Vitamin A: 71%; Iron: 11%; Calcium: 4%

 

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Nikki Dinki Contributor
Check out my plant focused cookbook - Meat on the Side! Out now.
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