Red Lentil Soup With Vegetables And Herbs
This vibrant red lentil soup, packed with nutritious vegetables and fragrant herbs, offers a delightful blend of flavors that is both hearty and comforting. Quick to prepare, it’s a perfect one-pot meal for any day.
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.