Red Lentil Soup with Veggies and Herbs Recipe

If you’re looking for a soup that’s cozy, nutritious, and packed with flavor, you’re in the right place. I’m excited to share my Red Lentil Soup with Veggies and Herbs Recipe, a hearty bowl that’s perfect for any season. When I first tried cooking with red lentils, I was surprised by how quickly they softened and how beautifully they soak up all those fresh herbs and spices. Trust me, once you taste this soup, you’ll want to make it again and again—it’s one of those recipes that just feels like a warm hug in a bowl.

this Recipe

Ingredients You’ll Need

The beauty of this Red Lentil Soup with Veggies and Herbs Recipe is in its simple, wholesome ingredients — each bringing its own flavor and texture. When shopping, aim for fresh herbs and good-quality broth to make this soup shine!

• Extra-virgin olive oil: Using a flavorful olive oil really elevates the base, plus you’ll drizzle more for depth at the end.
• Yellow onion: Adds sweetness and body; make sure it’s nice and firm.
• Garlic: A must for aromatics; freshly minced gives the best punch.
• Ground cumin and chili powder: These spices warm up the soup beautifully—don’t skip them!
• Canned diced tomatoes: Trusted pantry staple that adds acidity and richness.
• Chicken or vegetable broth: This is the soup’s soul—homemade or low-sodium store-bought works best.
• Sweet potato: Brings natural sweetness and creamy texture once cooked.
• Carrots: Small dice helps them soften quickly and sweeten the broth.
• Red lentils: They cook fast and give the soup its lovely hearty feel.
• Kosher salt and black pepper: Essential for seasoning to taste as you go.
• Fresh herbs: Dill, mint, parsley, oregano, chives, basil, and cilantro — pick your favorites or mix them up based on what you have.
• Lemon juice: Adds a fresh, bright acidity that bounces the flavors around.
• Optional toppings (olive oil, Greek yogurt, red pepper flakes, lemon wedges): These are game changers for serving—optional but highly recommended.

Variations

I’m all about making recipes your own, and this Red Lentil Soup with Veggies and Herbs Recipe is a playground for creativity. Over time, I’ve tried a few tweaks and each brought something new to the table.

• Make it vegan/vegetarian: Swap chicken broth for vegetable broth and skip the optional Greek yogurt topping—still fantastic and satisfying.
• Change up your veggies: Sometimes I add zucchini or bell peppers when I have extras, adjusting cook time slightly to keep them tender-crisp.
• Spice it up: If you like a little heat, I toss in extra chili powder or chipotle flakes for a smoky kick that my family adores.
• Herbs galore: Use whatever fresh herbs you have around; mint and dill combo is my personal favorite for that fresh burst.

How to Make Red Lentil Soup with Veggies and Herbs Recipe

Step 1: Soften your onions and build the aroma

Start by heating 2 tablespoons of extra-virgin olive oil in a large, heavy pot (a Dutch oven works like a dream here). Toss in your diced yellow onion and cook over medium-high heat until softened and just starting to brown—about 5 minutes. This browning is where the magic begins, so don’t rush it! When onions caramelize a bit, they bring a lovely sweetness to the soup.

Step 2: Spice it up and get fragrant

Add the minced garlic, ground cumin, and chili powder to the softened onions. Stir gently and cook for 30 seconds to a minute until the spices smell irresistible. I discovered this step makes such a difference — you want to wake up the spices without burning the garlic, so keep a close eye and stir continuously.

Step 3: Add the lentils and veggies, then simmer

Now, stir in your red lentils to coat them in those spices. Pour in 6 cups of broth (homemade or store-bought—just be mindful of saltiness), then add the diced sweet potatoes, carrots, and canned diced tomatoes with their juices. Bring everything to a boil, then turn the heat down to low and cover. Simmer gently for about 20 minutes, or until the lentils and vegetables are tender. The sweet potatoes give a creamy texture when cooked, and the lentils thicken the soup naturally without needing anything extra.

Step 4: Finish with fresh herbs and lemon juice

Turn off the heat and stir in fresh lemon juice and your chopped fresh herbs right before serving. The lemon juice really brightens up the whole soup, and the herbs add that fresh, vibrant pop. Trust me, skipping the lemon will make the soup flat. Then, if you like, drizzle a little extra olive oil or add a dollop of Greek yogurt and a sprinkle of red pepper flakes to amp up the flavors.

How to Serve Red Lentil Soup with Veggies and Herbs Recipe

Garnishes

I love topping my soup with a drizzle of good extra-virgin olive oil—adds gorgeous richness and silky texture. A dollop of Greek yogurt makes it creamy and cooling, especially if you add red pepper flakes for some heat. Fresh herb sprigs or a wedge of lemon on the side brightens everything up and lets everyone customize their bowl.

Side Dishes

This soup is a meal on its own, but I often pair it with warm, crusty bread to soak up the broth, or a simple side salad with crisp greens and a light vinaigrette. For something heartier, roasted veggies or even a grilled cheese sandwich work wonderfully alongside.

Creative Ways to Present

For special occasions, I sometimes ladle the soup into hollowed-out mini pumpkins or bread bowls—that always impresses guests. You could also layer the soup with a swirl of harissa or a sprinkle of toasted pumpkin seeds for a fun twist. Presentation really amps up the experience and makes your cozy soup feel like a celebration!

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in an airtight container in the fridge for up to 4 days. I usually let it cool completely before storing to maintain fresh flavors and prevent condensation from making the soup watery.

Freezing

I’ve had great luck freezing this soup in portion-sized containers for up to 6 months. Make sure to leave some headspace for expansion and thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through. If the soup has thickened too much after storage, add a splash of broth or water to loosen it back up. A quick squeeze of fresh lemon after reheating perks it right up!

FAQs

Final Thoughts

I absolutely love how this Red Lentil Soup with Veggies and Herbs Recipe comes together so easily and feels so wholesome every time I make it. It’s become one of those go-to soups in my kitchen, whether I’m feeding the family or meal prepping for busy weeks ahead. I hope you’ll enjoy it just as much—it’s simple, satisfying, and just plain good food that makes you feel nurtured. So go ahead, give it a try and savor those cozy, fresh, and vibrant flavors!

Print