You know those chilly evenings when you just want to curl up with a comforting bowl of something warm and wholesome? Well, let me tell you about my go-to recipe that has become a staple in our house, especially during the colder months: Red Lentil Soup with Vegetables and Herbs. This soup isn’t just a meal; it’s a cherished memory in a bowl. I remember the first time I made it—it was one of those days where everything seemed to call for a cozy dinner. The smell of cumin and garlic wafting through the kitchen made the house feel like a home.
What I love most about this recipe is how it brings the family together. It’s simple enough for a midweek meal but hearty enough to feel like a special treat. The ingredients are wholesome and nourishing, yet they come together in a symphony of flavors that feel like a warm hug from the inside out. The sweet potatoes and carrots add a natural sweetness that perfectly balances the earthiness of the lentils and the slight kick from the chili powder. And when you finish it off with a squeeze of fresh lemon and a sprinkle of herbs, it’s like magic—transforming the soup into something truly special.
This recipe is not just about the food; it’s about the experience of making it. I’ve shared this recipe with friends and family, and it always sparks joy. Whether it’s a gathering with loved ones or a quiet night in, this Red Lentil Soup with Vegetables and Herbs is the perfect companion. If you haven’t tried it yet, I highly recommend you do. It’s one of those dishes that will quickly find a place in your heart and your home.
How to Make Red Lentil Soup with Vegetables and Herbs
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Ingredients:
- 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
- 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 cup)
- Kosher salt and black pepper, to taste
- ¼ cup fresh herbs (dill, mint, oregano, parsley, chives, basil, and/or cilantro)
- Juice of one lemon (about 2 tablespoons)
- Optional: more olive oil, Greek yogurt, red pepper flakes, lemon wedges, and/or extra herbs for topping
Directions:
- Warm up the extra-virgin olive oil in a large pot over medium-high heat. Add the onions and cook them until they’re soft and starting to brown, which should take about five minutes.
- Add the minced garlic, along with the cumin and chili powder. Stir everything together, letting the flavors meld for about 30 seconds to a minute until the aroma fills your kitchen.
- Next, toss in the rinsed red lentils. Mix them well so they’re nicely coated with the spices.
- Pour in the broth and add the sweet potato, carrots, and canned tomatoes. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, or until the lentils and vegetables are tender.
- Turn off the heat and stir in the lemon juice and fresh herbs. Taste and adjust seasoning with salt and pepper as needed.
- Serve the soup hot, and if desired, top each bowl with a drizzle of olive oil, a dollop of Greek yogurt, a pinch of red pepper flakes, or extra herbs and lemon wedges.
Creative Substitutions to Suit Your Taste
If you’re out of sweet potatoes, try using butternut squash for a similar texture and sweetness. For a vegetarian version, stick to vegetable broth. You can also swap out fresh herbs for dried ones if needed, using about one-third the amount. If you’re short on lemon, a splash of apple cider vinegar can add a similar brightness to the soup.
Keeping Your Red Lentil Soup Fresh
To store leftovers, let the soup cool to room temperature before placing it in an airtight container. It will stay fresh in the refrigerator for up to 5 days. For longer storage, freeze the soup in portion-sized containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove or microwave when ready to enjoy.
Making the Most of Red Lentil Soup: Serving Ideas
This hearty soup pairs wonderfully with crusty bread or a side salad for a complete meal. For a touch of creaminess, add a spoonful of Greek yogurt on top. A sprinkle of chives or dill adds freshness, while red pepper flakes give an extra kick. Pair it with a glass of light white wine or herbal tea for a cozy dining experience.
Secrets to Perfecting Red Lentil Soup
To ensure your soup has the best flavor, take the time to sauté the onions until they’re nicely browned. This caramelization adds depth to the soup. Always rinse your lentils to eliminate any dust or debris, and use a good-quality broth or stock for richer flavor. Adjust seasoning to taste after the soup has simmered; the flavors deepen as it cooks.
Adapting Red Lentil Soup for Any Time of Year
In summer, toss in fresh tomatoes from the garden instead of canned for a burst of flavor. During winter, add a pinch of cinnamon for warmth. Spring offers the perfect time to incorporate fresh peas or asparagus for a pop of color, and in fall, try using pumpkin alongside sweet potatoes for a heartier version of this classic soup.
FAQs:
Can I use a different type of lentil for this soup?
While red lentils are perfect for this soup due to their quick cooking time and smooth texture, you could experiment with green or brown lentils. Just keep in mind that they may require a longer cooking time and result in a slightly different texture.
Is this soup suitable for freezing?
Yes, this soup freezes beautifully. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to three months. When you’re ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stove.
What can I do if I don’t have fresh herbs?
If fresh herbs aren’t available, dried herbs will work as well. Use about one-third of the amount called for in the recipe. Mix and match according to what you have on hand, keeping in mind that dried herbs are more concentrated in flavor.
How can I adjust the spiciness of the soup?
To spice things up, add extra chili powder or a pinch of cayenne pepper. For a milder version, reduce or omit the chili powder altogether. You can always add a dash of hot sauce to individual servings for those who like a bit of heat.
What are some ways to make this soup a more complete meal?
To make this soup heartier, consider adding cooked shredded chicken or quinoa. A handful of spinach or kale can also add nutritional value and color. Serving it with a side of whole-grain bread or a mixed greens salad makes it a balanced meal.
Can I make this soup using an Instant Pot?
Yes, you can adapt this recipe for an Instant Pot. Sauté the onions and garlic using the sauté function, then add the remaining ingredients. Seal and cook on high pressure for about 10 minutes. Let the pressure release naturally, then stir in the lemon juice and herbs before serving.
Red Lentil Soup With Vegetables And Herbs
Equipment
- Large heavy pot or Dutch oven
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 15 oz. canned diced tomatoes
- 6 cups chicken or vegetable broth (see notes)
- 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, see notes)
- to taste kosher salt
- to taste black pepper
- 1/4 cup fresh herbs (dill, mint, oregano, parsley, chives, basil, and/or cilantro, see notes)
- 2 tablespoons juice of one lemon (about)
- optional more olive oil, Greek yogurt, red pepper flakes, lemon wedges, and/or extra herbs for topping
Instructions
- In a large, heavy pot, heat the extra-virgin olive oil over medium-high heat. Sauté the diced onion until it becomes soft and begins to brown, which should take about 5 minutes.
- Add the minced garlic, ground cumin, and chili powder. Stir everything together and allow the mixture to heat for 30 seconds to 1 minute for the flavors to develop.
- Incorporate the rinsed red lentils into the pot, stirring to combine. Then add the chicken or vegetable broth, diced sweet potato, diced carrots, and canned tomatoes. Bring the soup to a boil.
- Once boiling, lower the heat, cover, and let the soup simmer for about 20 minutes, or until the lentils and vegetables are tender.
- Turn off the heat and mix in the lemon juice and fresh herbs. Your soup is ready to serve, garnished with additional olive oil, Greek yogurt, red pepper flakes, lemon wedges, or extra herbs if desired.
