Red Lentil and Dill Soup

Red lentils, fresh dill and tomatoes jive together in this hearty soup that has comfort written all over it. There is no need to run to the store for some broth to prepare this tasty soup; instead a simple salted simmer brings out the flavors of the lentils and tomatoes in such a way that requires very little extra ingredients.

Red lentil dill soup in a bowl, wooden background.

I can confidently say that this red lentil and dill soup is in my top 5 favorite soups, if not the top! Not only because it tastes great, but because it is very easy, cheap and quick to make.

With the large serving size, it can be a nutritious lunch for a few days. Some will be happy on that note, some will not. We personally love leftovers in our house, so we think it’s great news!

Red lentil dill soup in a bowl with a spoon, wooden background.

If you have kids in school, you can heat it up in the morning, transfer it to a soup thermos, and away they go with a delicious, healthy school lunch! Red lentils are an excellent alternative to meat because they are over 25% protein and a great source of iron.

This soup is a tasty way to get your fiber, folate, potassium, zinc, copper, thiamine and numerous vitamins including B6…the list goes on.

Red lentil dill soup in a blue bowl, wooden background.

I normally give some ideas for tweaking the recipe, but with this one, I feel like it is completely unnecessary. You can store the soup in the fridge for about 4 days or freeze it for 6 months.

Did you try out this red lentil soup recipe? Let us know what you thought in the comments and if you enjoyed it, please share!

Red lentil dill soup in a bowl, wooden background, dill and lentils on the side.

Red Lentil and Dill Soup

Joss D
Red lentils, fresh dill and tomatoes jive together in this hearty soup that has comfort written all over it.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Soup
Cuisine European, Middle Eastern
Servings 12 cups
Calories 157 kcal


  • ¼ cup butter
  • 1 large onionchopped
  • 8 cups water
  • 2 cups red lentilsrinsed in cold water
  • 28 oz. canned diced tomatoes
  • 2 tsp. saltor to taste
  • 2 tbsp. fresh dillchopped


  • Melt the butter in a large pot over medium heat.
  • Add the onions and cook until soft, about 5 minutes.
  • Add the water, lentils, diced tomatoes and salt.
  • Bring to a boil over high heat. Turn heat to low, cover and simmer for 20 minutes.
  • Mix in the fresh dill. Season to taste, if needed. Serve.


Large pot or Dutch oven


Calories: 157kcalCarbohydrates: 22gProtein: 9gFat: 4gSaturated Fat: 2gCholesterol: 10mgSodium: 458mgPotassium: 447mgFiber: 10gSugar: 3gVitamin A: 397IUVitamin C: 10mgCalcium: 51mgIron: 3mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or dipping sauce.

Tried this recipe?Mention @inthekitchdotnet or tag #inthekitchgrams!

Hungry for dessert? Try our Pumpkin Spice Ice Cream

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