Description
A hearty and wholesome Red Lentil Soup packed with sweet potatoes, carrots, fresh herbs, and brightened with lemon juice. This comforting soup is made with simple pantry staples, fresh vegetables, and aromatic spices, offering a nutritious and flavorful meal perfect for any season.
Ingredients
Scale
Base Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
Soup Ingredients
- 15 oz. canned diced tomatoes
- 6 cups chicken or vegetable broth
- 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 through and rinsed (about 1 heaping cup)
- Kosher salt and black pepper, to taste
Finishing Ingredients
- ¼ cup fresh herbs (such as dill, mint, oregano, parsley, chives, basil, and/or cilantro)
- Juice of one lemon (about 2 tablespoons)
- Optional toppings: additional olive oil, Greek yogurt, red pepper flakes, lemon wedges, extra fresh herbs
Instructions
- Sauté Onions: Heat 2 tablespoons of extra-virgin olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the diced yellow onion and sauté for about 5 minutes until the onions are softened and beginning to brown.
- Add Garlic and Spices: Stir in the minced garlic, 1 teaspoon ground cumin, and ½ teaspoon chili powder. Cook for 30 seconds to one minute until fragrant, stirring constantly to coat onions evenly with spices.
- Add Lentils and Broth: Mix in the rinsed red lentils, stirring to coat them with the onion and spice mixture. Pour in 6 cups of chicken or vegetable broth.
- Add Vegetables and Tomatoes: Add the diced sweet potato, diced carrots, and canned diced tomatoes to the pot. Increase heat to bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce heat to low. Cover the pot with a lid and let the soup simmer gently for 20 minutes or until the lentils, sweet potatoes, and carrots are tender.
- Finish with Lemon and Herbs: Turn off the heat. Stir in the fresh lemon juice and chopped fresh herbs. Season with kosher salt and black pepper to taste.
- Serve: Ladle soup into bowls and optionally top with a drizzle of extra-virgin olive oil, a dollop of Greek yogurt, red pepper flakes, fresh herbs, or lemon wedges for added flavor and garnish.
Notes
- Use homemade broth for best flavor or a low-sodium store-bought broth if preferred. Adjust added salt accordingly as broths vary in salt content.
- Red lentils are generally sold in 16 oz bags; this recipe uses half (8 oz), which is a little over 1 cup. Adjust broth volume if changing lentil amount.
- Choose fresh herbs based on availability and preference but avoid tougher herbs like rosemary, thyme, and sage as they can overpower the soup.
- Don’t skip fresh lemon juice; it adds essential acidity and brightness to the soup. In a pinch, red wine or apple cider vinegar can be used.
- Adding a swirl of extra-virgin olive oil when serving enriches the texture and flavor and adds healthy fats.
- Leftovers freeze well for up to 6 months. Store in airtight containers and thaw gently before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
