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Spicy red lentil soup - hearty, full of veg and totally healthy!

Spicy Red Lentil Soup - Instant Pot and Stovetop


  • 3 cups vegetable or chicken broth
  • 3 cups water
  • 1 cup dry red split lentils, rinsed
  • 1/4 cup brown rice
  • 1 cup corn, frozen or fresh
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • cayenne
 pepper to taste
  • sea salt to taste (I used 2 teaspoons)
  • 1 medium tomato, chopped or 3 roma tomatoes chopped
  • 1/2 teaspoon ancho chili powder
  • 1 small onion chopped small-ish
  • 3 cloves garlic, minced or grated
  • 2 stalks celery chopped small-ish
  • 1 sliced jalapenos, optional for heat
  • ¾ cups fresh cilantro, chopped
  • small avocado, cubed or sliced
  • sour cream optional
  • diced red onion optional
  • croutons optional
  • 1/2 - 1 pound chicken breast or pulled rotisserie chicken if using



  1. Bring broth and water to a boil in a medium soup pot. When it starts to boil,  add the next 12 ingredients (plus chicken if using).

  2. Cook over a medium-low flame for 45 minutes, or until rice is tender, semi-covered.

  3. Taste for any seasonings adjustments and serve with cilantro, avocado cubes, and other optional toppings listed.


  1. Add the broth and water to the pressure cooker, along with the next 12 ingredients (plus chicken if using). (Not the avocado, cilantro, or other optional toppings.)  Stir well. 

  2. Pressure on high for 10 minutes.  Let the pressure come down naturally - either fully if you're busy or for at least 10 minutes.  

    If you used whole chicken breast, remove and cube or shred and return back to the pot.

    To serve, sprinkle with cilantro, chopped avocado.  Top with optional ingredients listed, if using.