Red Lentil Soup with Veggies and Herbs
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
277 kcal
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Course
Soup
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Cuisine
Mediterranean
Red Lentil Soup with Veggies and Herbs
Description
Red Lentil Soup with Veggies and Herbs features red lentils cooked with diced sweet potatoes, carrots, and canned tomatoes in a spiced broth seasoned with cumin and chili powder. The cooking process softens the lentils and vegetables, creating a rich and hearty soup base. Lemon juice and a mixture of fresh herbs such as dill, mint, oregano, parsley, and chives add brightness and fresh herbal notes to the final dish.
The soup offers a mildly spicy, earthy flavor supported by the warmth of the spices and the subtle sweetness of the root vegetables. The texture balances tender lentils and soft vegetables in a broth that is not too thick, maintaining a comforting mouthfeel. Optional toppings like Greek yogurt, fresh herbs, red pepper flakes, or additional olive oil enhance the flavor layers.
This soup is suitable as a starter or main course and pairs well with crusty bread. Using homemade or low-sodium broth helps control saltiness and overall flavor. Leftover soup can be frozen for up to six months, making it a practical, make-ahead meal.
The choice of fresh herbs can be adapted to preference, avoiding tougher varieties that might overpower the delicate balance of flavors. Lemon juice is an important finishing element that lifts the earthy components and ties the soup together.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion diced, large
- 2 cloves garlic minced
- 1 teaspoon cumin ground
- ½ teaspoon chili powder
- 15 oz. diced tomatoes canned
- 6 cups chicken broth see notes, or vegetable broth
- 1 sweet potato peeled and diced (about ½-inch pieces, large
- 2 carrot peeled and diced (about ¼-inch pieces, large
- 8 oz. red lentils sorted through and rinsed (about 1 heaping cup, see notes)
- kosher salt to taste
- black pepper to taste
- ¼ cup fresh herbs (dill, mint, oregano, parsley, chives, basil, and/or cilantro, see notes)
- lemon about 2 tablespoons, juice of one
- olive oil for topping (optional, more olive oil, and/or extra herbs; lemon wedges
- Greek yogurt
- red pepper flakes
- lemon
- herbs
Instructions
- Heat the olive oil (2 tablespoons) in a large heavy pot with a lid, such as a Dutch oven, over medium-high heat. Sauté the onions until softened and starting to brown, about 5 minutes.
- Add the minced garlic (2 cloves), cumin (1 teaspoon), and chili powder (½ teaspoon). Stir to coat the onions in the spices and continue heating for 30 seconds to one minute, until fragrant.
- Add the rinsed red lentils (8 oz.). Stir to coat. Pour in the chicken broth (6 cups) and add the diced sweet potato, the diced carrots, and the canned diced tomatoes (15 oz.). Bring to a boil, turn the heat to low, cover, and simmer for 20 minutes, or until lentils, sweet potatoes, and carrots are tender.
- Turn off the heat. Stir in the lemon juice (about 2 tablespoons) and fresh chopped herbs (¼ cup). Serve, with optional extra olive oil, herbs, Greek yogurt, red pepper flakes, and/or lemon wedges.
Notes
- Use homemade or low-sodium broth to better control salt levels in the soup.
- Adjust the amount of red lentils as needed, keeping broth quantity in proportion.
- Choose milder fresh herbs like dill, mint, parsley, and oregano rather than strong-flavored ones to maintain balance.
- Don’t skip the fresh lemon juice at the end; it adds important brightness.
- Optional toppings like olive oil, Greek yogurt, and red pepper flakes can be added for extra flavor and texture.
- Leftover soup freezes well for up to six months when stored airtight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 277kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 16g | 32% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 215mg | 9% |
| Potassium | 943mg | 20% |
| Fiber | 14g | 56% |
| Sugar | 6g | 12% |
| Vitamin A | 9103IU | 182% |
| Vitamin C | 15mg | 17% |
| Calcium | 84mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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