Description
A hearty and flavorful Red Lentil Soup packed with sweet potatoes, carrots, tomatoes, and fresh herbs. This comforting and nutritious soup is made by simmering red lentils with vegetables and warming spices, finished with a bright splash of lemon juice and optional garnishes like Greek yogurt and olive oil for a delicious and satisfying meal.
Ingredients
Scale
Soup Base
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 15 oz. canned diced tomatoes
- 6 cups chicken or vegetable broth
Vegetables & Lentils
- 1 large sweet potato, peeled and diced (about ½-inch pieces)
- 2 large carrots, peeled and diced (about ¼-inch pieces)
- 8 oz. red lentils, sorted and rinsed (about 1 heaping cup)
Seasonings & Garnishes
- Kosher salt and black pepper, to taste
- ¼ cup fresh herbs (combination of dill, mint, oregano, parsley, chives, basil, and/or cilantro)
- Juice of one lemon (about 2 tablespoons)
- Optional toppings: extra olive oil, Greek yogurt, red pepper flakes, lemon wedges, extra herbs
Instructions
- Sauté Aromatics: Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the diced onion and sauté for about 5 minutes until softened and starting to brown, which develops a deep flavor base for the soup.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, and chili powder. Cook for 30 seconds to 1 minute, stirring constantly, until the spices are fragrant and well coated on the onions.
- Add Lentils and Broth: Add the rinsed red lentils to the pot and stir well to coat them in the spices and oil. Pour in the chicken or vegetable broth, then add the diced sweet potato, diced carrots, and canned diced tomatoes.
- Simmer the Soup: Bring the entire mixture to a boil, then reduce heat to low. Cover the pot with a lid and simmer gently for 20 minutes, or until the lentils and vegetables are tender and fully cooked.
- Finish with Lemon and Herbs: Turn off the heat. Stir in fresh lemon juice and chopped fresh herbs to add bright, fresh flavors to the soup.
- Serve and Garnish: Ladle the soup into bowls and garnish with optional extra olive oil, a dollop of Greek yogurt, red pepper flakes for spice, additional herbs, and lemon wedges as desired for enhanced flavor and texture.
Notes
- Broth: Homemade chicken or vegetable broth is preferred for the best flavor, but store-bought low-sodium broth or bouillon can be used with caution to avoid over-salting.
- Red Lentils: This recipe calls for 8 oz. (half a pound) red lentils, about 1 heaping cup. Adjust the amount slightly if needed, but keep broth amounts proportional.
- Fresh Herbs: Use a mix of mild fresh herbs such as dill, mint, parsley, oregano, chives, basil, or cilantro. Avoid tough herbs like rosemary, thyme, or sage that can overpower the soup.
- Acidity: Do not skip the fresh lemon juice; it adds essential brightness and depth. In a pinch, a tablespoon of red wine or apple cider vinegar can substitute.
- Serving Suggestions: A swirl of extra virgin olive oil at serving adds richness and healthy fats. Red pepper flakes add a nice kick if you like some heat.
- Storage: Freeze leftovers in an airtight container for up to 6 months for easy meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
