Red Lentil Soup with Herbs

This hearty red lentil soup with sweet potatoes, carrots, tomatoes, and fresh herbs is perfect for cozy meals any time of the year. Rich with warming spices and brightened by a squeeze of lemon juice, it delivers comfort and nutrition in every bowl. Whether you want a satisfying lunch or a warming dinner, this recipe will become your go-to.

I first made this soup during the chilly fall season and it quickly became a family favorite—my kids love asking to add extra herbs on top every time.

Ingredients

• Extra-virgin olive oil to sauté and add smooth richness: look for cold-pressed and fresh bottles for best flavor
• One large yellow onion diced finely: choose firm onions without soft spots for sweetness
• Two cloves garlic minced to boost aroma and depth
• Ground cumin brings earthy warmth: fresh spice jars ensure the best potency
• Chili powder adds subtle heat and complexity
• One 15-ounce can diced tomatoes for acidity and richness: choose good quality brands without added salt or sugar
• Six cups broth, chicken or vegetable, as the savory base: homemade or low-sodium store-bought works well
• One large sweet potato peeled and diced for natural sweetness and creamy texture: select firm sweet potatoes free of blemishes
• Two large carrots peeled and diced for sweetness and color: fresh and crisp carrots make the best difference
• Eight ounces red lentils sorted and rinsed for creaminess and protein: check for debris or stones when buying
• Kosher salt and freshly ground black pepper to taste for seasoning and balance
• A quarter cup of fresh herbs like dill, mint, oregano, parsley, chives, basil, or cilantro for brightness and complexity
• Juice of one lemon for acidity to brighten and balance the rich flavors
• Optional toppings such as extra olive oil, Greek yogurt, red pepper flakes, lemon wedges, and more fresh herbs to customize each serving

Instructions

Sauté the Aromatics:

Heat extra-virgin olive oil in a large heavy pot or Dutch oven over medium-high heat until shimmering. Add the diced onion and cook for about five minutes, stirring occasionally, until softened and starting to brown. This slow caramelization builds a deep flavor foundation for the soup.

Add Spices and Garlic:

Stir in the minced garlic, ground cumin, and chili powder. Cook for 30 seconds to one minute while stirring constantly so the spices toast just enough to release their aromas without burning. This step layers the warmth and fragrance into the base.

Add Lentils and Broth:

Add the rinsed red lentils to the pot and coat them well with the spiced onion mixture. Pour in the chicken or vegetable broth, then add diced sweet potato, diced carrots, and canned diced tomatoes with their juice. Stir everything together to begin the melding of flavors.

Simmer the Soup:

Bring the pot to a rolling boil over high heat then reduce the heat to low. Cover the pot with a lid and let the soup simmer gently for 20 minutes or until the lentils and vegetables are tender and cooked through. Stir occasionally to prevent sticking and ensure even cooking.

Finish with Lemon and Herbs:

Turn off the heat and stir in freshly squeezed lemon juice and the chopped fresh herbs. This final step adds brightness and fresh flavor contrast to the rich, earthy soup, making every spoonful vibrant.

Serve and Garnish:

Ladle the soup into bowls and offer garnishes like an extra drizzle of olive oil, a dollop of Greek yogurt, red pepper flakes for heat, additional fresh herbs, and lemon wedges on the side. Each garnish heightens the overall taste and texture experience.

Let the soup cool completely before transferring it to airtight containers. It keeps in the fridge for up to five days. For longer storage, freeze in smaller portions for quick defrosting. Reheat gently on the stove stirring often to avoid sticking.

Ingredient Substitutions

If you do not have red lentils use yellow lentils or split peas but adjust cooking time as those can take longer. Sweet potatoes can be swapped for butternut squash or pumpkin for seasonal variety. Use vegetable broth for a vegan option.

Serving Suggestions

Serve with warm crusty bread or pita for dipping. A side green salad with a tangy dressing pairs beautifully to balance the heartiness of the soup. Top with toasted pumpkin seeds for added crunch.

Cultural and Historical Context

Lentil soups have been staples in Middle Eastern, Mediterranean, and South Asian cuisines for centuries, prized for their nutrition and ease of cooking. The combination of spices and fresh herbs reflect the earthiness and freshness celebrated in these food traditions.

This soup offers both comfort and nutrition, making it a wonderful addition to any meal rotation.

FAQs about Recipes

→ What type of lentils are used?

Red lentils are used for their quick cooking time and smooth texture, complementing the vegetables well.

→ Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works perfectly and keeps the flavors balanced and rich.

→ How do the herbs enhance the dish?

Fresh herbs like dill, mint, and parsley add a vibrant aroma and bright taste that lifts the dish.

→ What is the purpose of lemon juice?

Lemon juice adds a fresh tang that balances the earthy lentils and sweet vegetables.

→ Are optional garnishes necessary?

Garnishes like olive oil and Greek yogurt add creaminess and depth but can be adjusted to preference.