Jamaican-inspired Spicy Lentil Soup

Ingredients

This Jamaican-inspired lentil soup takes inspiration from the Dutch dish "Humkessoep" but incorporates the vibrant flavors and spices of Jamaican cuisine. The original Dutch soup is typically made with split peas, pork, and vegetables, while this adaptation replaces the split peas with lentils and introduces Jamaican spices like allspice and Scotch bonnet peppers for a distinct Caribbean twist. We alse have the original recipe for Humkessoep, so you can check it out.

• 1 cup (200g) red lentils 1 cup (200g) red lentils
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 potato, diced 1 potato, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste) 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 Scotch bonnet pepper, whole (optional for extra heat) 1 Scotch bonnet pepper, whole (optional for extra heat)
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the coconut oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the diced carrot, potato, and bell pepper to the pot. Sauté for a few minutes until slightly softened.
3. 3.
   Rinse the red lentils under cold water and add them to the pot. Stir well to combine with the vegetables.
4. 4.
   Pour in the vegetable broth and add the ground allspice, dried thyme, paprika, cayenne pepper, and whole Scotch bonnet pepper (if using). Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the lentils and vegetables are tender.
6. 6.
   Remove the Scotch bonnet pepper from the soup and discard.
7. 7.
   Using an immersion blender or a countertop blender, blend the soup until smooth and creamy. If using a countertop blender, blend in batches and be cautious of the hot liquid.
8. 8.
   Return the soup to the pot and adjust the seasoning if needed.
9. 9.
   Serve the Jamaican-inspired lentil soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before using to remove any debris or impurities.
• Scotch bonnet pepper — Handle with caution as it is extremely spicy. If you prefer milder heat, remove the seeds and membranes before adding it to the soup.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lime juice over the soup before serving.
• Adjust the level of spiciness by adding more or less cayenne pepper according to your preference.
• If you can't find Scotch bonnet peppers, you can substitute with habanero peppers for a similar heat level.
• Serve the soup with a side of Jamaican cornbread or crusty bread for a complete meal.
• This soup tastes even better the next day, so consider making it in advance for enhanced flavors.

Serving advice

Serve the Jamaican-inspired spicy lentil soup hot in bowls. Garnish each bowl with a sprinkle of fresh cilantro for added freshness and aroma. Accompany the soup with a side of Jamaican cornbread or crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of coconut milk on top of each bowl of soup before garnishing with fresh cilantro. This adds a touch of creaminess and visual appeal to the dish.