Red Lentil Soup Veggies Herbs (Printable Version)
Comforting red lentil soup made with sweet potatoes, carrots, tomatoes, fresh herbs, and lemon.
# What You'll Need:
→ Soup Base
01 -
2 tablespoons extra-virgin olive oil
02 -
1 large yellow onion, diced
03 -
2 cloves garlic, minced
04 -
1 teaspoon ground cumin
05 -
½ teaspoon chili powder
06 -
425 grams (15 ounces) canned diced tomatoes
07 -
1.42 liters (6 cups) chicken or vegetable broth
→ Vegetables & Lentils
08 -
1 large sweet potato, peeled and diced (about 1.27 cm pieces)
09 -
2 large carrots, peeled and diced (about 0.64 cm pieces)
10 -
227 grams (8 ounces) red lentils, sorted and rinsed
→ Seasonings & Garnishes
11 -
Kosher salt, to taste
12 -
Black pepper, to taste
13 -
¼ cup fresh herbs (mix of dill, mint, oregano, parsley, chives, basil, and/or cilantro)
14 -
Juice of 1 lemon (about 2 tablespoons)
15 -
Optional toppings: extra olive oil, Greek yogurt, red pepper flakes, lemon wedges, extra herbs
# Step-by-Step Guide:
01 -
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add diced onion and sauté for approximately 5 minutes until softened and beginning to brown.
02 -
Stir in minced garlic, ground cumin, and chili powder. Cook while stirring for 30 seconds to 1 minute until fragrant and spices coat the onions.
03 -
Incorporate rinsed red lentils and stir to coat with spices and oil. Pour in broth, then add diced sweet potato, carrots, and canned tomatoes.
04 -
Bring mixture to a boil. Reduce heat to low, cover, and simmer gently for 20 minutes until lentils and vegetables are tender.
05 -
Remove from heat. Stir in fresh lemon juice and chopped fresh herbs to brighten flavors.
06 -
Ladle soup into bowls and garnish as desired with extra olive oil, Greek yogurt, red pepper flakes, additional herbs, and lemon wedges.
# Additional Notes:
01 -
To enhance depth, allow the onions to brown slightly before adding spices.