Description

This Red Lentil Soup with Veggies and Herbs is a hearty, flavorful, and nutritious dish perfect for any season. Packed with tender red lentils, sweet potatoes, carrots, and a medley of fresh herbs, it delivers a satisfying balance of earthiness, warmth from cumin and chili powder, and bright acidity from fresh lemon juice. The soup simmers gently on the stovetop, making it simple to prepare and versatile for both vegetarian and non-vegetarian diets depending on the broth used. Ideal as a comforting lunch or dinner, it can be garnished with extra olive oil, Greek yogurt, red pepper flakes, or fresh herbs for added depth and texture.

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

Vegetables and Lentils

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 and rinsed (about 1 heaping cup)

Seasonings and Garnishes

Kosher salt and black pepper, to taste
¼ cup fresh herbs (combination of dill, mint, oregano, parsley, chives, basil, and/or cilantro), chopped
Juice of one lemon (about 2 tablespoons)
Optional toppings: additional olive oil, Greek yogurt, red pepper flakes, lemon wedges, extra fresh herbs

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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 until softened and starting to brown, about 5 minutes. This step builds the flavorful base of the soup.
Add Garlic and Spices: Stir in the minced garlic, ground cumin, and chili powder. Cook for 30 seconds to one minute, stirring constantly, until the mixture becomes fragrant and the onions are coated evenly with the spices.
Add Lentils and Vegetables: Add the rinsed red lentils to the pot, stirring well to coat them with the onion and spice mixture. Then, pour in the chicken or vegetable broth, followed by the diced sweet potato, diced carrots, and canned diced tomatoes. Stir everything together thoroughly.
Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 20 minutes, or until the lentils, sweet potatoes, and carrots are tender and cooked through.
Finish and Serve: Remove the pot from heat. Stir in the fresh lemon juice and the chopped fresh herbs. Taste and season with kosher salt and black pepper as needed. Serve hot, garnished with optional toppings such as a drizzle of olive oil, a dollop of Greek yogurt, red pepper flakes for heat, extra herbs, or lemon wedges for added zest.

Notes

Broth: Homemade chicken or vegetable broth is preferred for best flavor. Store-bought broth can be used but may be salty; consider using low-sodium broth or adjust added salt accordingly.
Red Lentils: Typically sold in 16 oz. bags; this recipe uses half a bag (8 oz.). Adjust broth quantity if using more or less lentils.
Fresh Herbs: Use a mix of mild herbs such as dill, mint, parsley, oregano, chives, basil, or cilantro. Avoid strong, woody herbs like rosemary, thyme, or sage, as they may overpower the soup.
Lemon Juice: Adds essential acidity and brightness. If unavailable, a tablespoon of red wine vinegar or apple cider vinegar can be used as a substitute.
Toppings: Adding a swirl of extra-virgin olive oil and a dash of red pepper flakes enhances flavor and texture. Greek yogurt adds creaminess and cooling contrast.
Storage: Leftover soup freezes well in an airtight container for up to 6 months.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 230 kcal
Sugar: 6 g
Sodium: 380 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 8 g
Protein: 12 g
Cholesterol: 0 mg