Red Lentil Veggie Soup with Herbs
A hearty and wholesome red lentil soup loaded with carrots, sweet potatoes, and fresh herbs, finished with a splash of lemon juice and olive oil. Quick, one-pot, and full of plant-based protein and fiber, this soup is nourishing, satisfying, and perfect for busy weeknights or make-ahead meals.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Chef’s Knife
- 1 wooden spoon or spatula
- 1 measuring cup and spoons
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion diced
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 15 oz 425 g canned diced tomatoes
- 6 cups 1.4 L chicken or vegetable broth
- 1 large sweet potato peeled and diced (~½-inch pieces)
- 2 large carrots peeled and diced (~¼-inch pieces)
- 8 oz 1 cup red lentils, rinsed
- ¼ cup fresh herbs dill, parsley, mint, oregano, chives, basil, or cilantro, chopped
- Juice of 1 lemon ~2 tablespoons
- Kosher salt and black pepper to taste
- Optional toppings: extra olive oil Greek yogurt, red pepper flakes, lemon wedges, extra herbs
Instructions
- Heat the Olive Oil: Place a large heavy-bottomed pot or Dutch oven over medium-high heat. Pour in 2 tablespoons of extra-virgin olive oil, allowing it to warm for about 30 seconds. The oil should shimmer slightly but not smoke. Heating the oil first ensures the vegetables will sauté evenly and develop a rich, aromatic flavor base for the soup.
- Sauté the Onions: Add 1 large diced yellow onion to the warmed oil. Stir frequently with a wooden spoon, cooking until the onions are soft, translucent, and just starting to caramelize, about 5 minutes. This step builds a natural sweetness and depth of flavor that forms the foundation of the soup.
- Toast the Garlic and Spices: Add 2 minced garlic cloves to the onions, followed by 1 teaspoon ground cumin and ½ teaspoon chili powder. Stir constantly for 30 seconds to 1 minute until fragrant. Be careful not to burn the garlic; you should smell a warm, aromatic scent that signals the spices are releasing their oils. This enhances the overall complexity of the broth.
- Add the Lentils: Pour in 8 oz (1 cup) of rinsed red lentils. Stir thoroughly to coat them in the oil, onions, and spices. Toasting the lentils lightly for a minute or two helps release their natural nutty flavor and ensures they cook evenly once the broth is added.
- Incorporate the Vegetables and Broth: Add the diced sweet potato (1 large, peeled) and diced carrots (2 large, peeled) to the pot. Pour in 6 cups of chicken or vegetable broth and 15 oz (425 g) canned diced tomatoes, including their juices. Stir everything together to combine the flavors evenly. This creates a rich and hearty base for the soup while ensuring even cooking of all ingredients.
- Bring to a Boil and Simmer: Increase the heat to high to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Allow the soup to simmer for 20 minutes, or until the lentils are tender and the vegetables are cooked through. Check occasionally, stirring gently to prevent sticking. The simmering process melds the flavors and creates a creamy, flavorful broth without the need for heavy cream.
- Add Fresh Lemon Juice and Herbs: Turn off the heat. Stir in the juice of one lemon (about 2 tablespoons) and ¼ cup of freshly chopped herbs, such as dill, parsley, mint, oregano, chives, basil, or cilantro. The acidity from the lemon brightens the flavors, while the fresh herbs add a fragrant, vibrant touch that elevates the soup’s taste and appearance.
- Season to Taste: Taste the soup and adjust seasoning with kosher salt and black pepper as needed. Be mindful of the saltiness of your broth—store-bought broths may already contain a high amount of salt. Balancing the seasoning at this stage ensures every bite is flavorful but not overpowering.
- Serve with Optional Toppings: Ladle the soup into bowls. Drizzle with a swirl of extra-virgin olive oil, sprinkle extra fresh herbs, or add a dollop of Greek yogurt if desired. For a bit of heat, sprinkle a pinch of red pepper flakes. Serve with lemon wedges on the side for those who love extra tang. These finishing touches enhance both the flavor and the visual appeal of the soup.
- Storage and Leftovers: Allow the soup to cool to room temperature before storing. Transfer leftovers to an airtight container and refrigerate for up to 5 days. For long-term storage, freeze in airtight containers for up to 6 months. Reheat gently over low-medium heat, adding a splash of broth or water if needed to restore the perfect consistency.
Notes
- Use homemade or low-sodium broth for the best flavor and control over salt content.
- Red lentils cook quickly and break down easily, giving the soup a naturally creamy texture without blending.
- Fresh herbs are essential for brightness—choose tender, mild varieties like dill, parsley, mint, or basil; avoid tough herbs like rosemary or thyme.
- The lemon juice added at the end is key for balancing flavors and enhancing the natural sweetness of the vegetables.
- Optional toppings like a drizzle of olive oil, dollops of Greek yogurt, or red pepper flakes elevate flavor and presentation.
- This soup freezes well; store in airtight containers for up to six months, making it perfect for meal prep.
