Red lentils, fresh dill and tomatoes jive together in this hearty and easy red lentil soup that has comfort written all over it. You don’t need to run to the store for broth to make this tasty soup. A simple salted simmer enhances the natural flavors of the lentils and tomatoes, making it flavorful with few ingredients.
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🧡 An Easy & Delicious Fall Soup
I can confidently say that this red lentil and dill soup is in my top 5 favorite soups (but this sweet potato peanut butter soup is up there too). Not only because it tastes great, but because it is very easy, cheap and quick to make.
Plus, look at that beautiful red-orange color that reminds a person we are in the fall season!
Some more fall soups you might enjoy are my Mexican style soup with lots of vegetables and homemade roasted tomato soup.
🥘 Ingredients
- butter - You can use olive oil instead to make it vegan.
- onion - I use yellow onions because they're great for cooking but you can use white if you like.
- red lentils - They have a reddish-orange color and are known for their fast cooking time compared to other types of lentils. Their soft, creamy texture when cooked, is ideal for soups.
- canned diced tomatoes - This recipe is made with canned, diced tomatoes, but if you have a large amount of tomatoes from your garden, feel free to dice those up yourself and use them in this soup.
- salt - Kosher salt is a versatile and popular choice for cooking, including making soup. Fine sea salt has a more complex flavor than kosher salt and dissolves quickly so it's a great choice for seasoning this red lentil tomato soup. While table salt can be used for soup, its finer grains make it easier to over-salt, so be careful with how much you add. Himalayan pink salt, which is one of my favorites, can be used similarly to sea salt in soups.
- fresh dill - Check out how to chop fresh dill for this soup.
*Check recipe card for ingredient amounts.
🥣 How to Make Red Lentil Soup
Step 1. Soften the onions. Melt the butter in a large pot over medium heat. Add the onions and cook until soft, about 5 minutes.
Step 2. Simmer. 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.
Step 3. Serve. Mix in the fresh dill. Season to taste, if needed. Serve the red lentil soup.
Chef's Note: I normally give some ideas for tweaking the recipe, but with this one, I feel like it is completely unnecessary. The simplicity of this soup is perfect. Enjoy!
✅ Joss' Top Tip
Make sure you rinse the lentils in cold water before adding to the soup to remove any grit. I find some red lentil brands don't have any grit and others have a large amount so I always rinse!
🥗 Serving Suggestions
With the large serving size, it can be a nutritious, hearty soup for a few days. Some people aren't fans of leftovers but we personally love leftovers in our house! It saves us time and money.
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!
Serve with some sourdough bread, a homemade sub sandwich or soda crackers to make it extra filling.
You might also want to go with a kimchi and chicken rice bowl or dill pickle lovers pasta salad.
❓ Red Lentil Soup FAQs
You can store the soup in the fridge for up to 4 to 5 days.
Yes! You can store the leftovers in the freezer for up to 5 months. Thaw in the fridge and reheat on the stove over medium heat.
There is no need to soak the lentils prior to cooking. They just need a good rinse with cool water.
I don't recommend skipping the rinsing step! You might end up with grit in your soup and it will feel like you're eating sand.
🍲 More Cozy Soups You Will Love
If you tried this Easy Red Lentil Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Easy Red Lentil Soup
Ingredients
- ¼ cup butter
- 1 large yellow onion - chopped
- 8 cups water
- 2 cups red lentils - rinsed in cold water
- 28 ounces canned diced tomatoes - 3 ½ cups
- 2 teaspoons salt - or to taste
- 2 tablespoons fresh dill - chopped
Instructions
- Melt the butter in a large pot over medium heat.¼ cup butter
- Add the onions and cook until soft, about 5 minutes.1 large yellow onion
- 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.8 cups water, 2 cups red lentils, 28 ounces canned diced tomatoes, 2 teaspoons salt
- Mix in the fresh dill. Season to taste, if needed. Serve.2 tablespoons fresh dill
Equipment
Notes
- Fridge storage: Store for up to 5 days in the fridge.
- Freezer storage: Freeze for up to 4 to 5 months.
- Grit in lentils: Make sure you rinse them well in cold water first to remove any grit. I find some red lentil brands don't have any grit and others have a large amount so I always rinse.
- Choice of salt: Kosher salt is a versatile and popular choice for cooking, including making soup. Fine sea salt has a more complex flavor than kosher salt and dissolves quickly so it's a great choice for seasoning this soup. While table salt can be used for soup, its finer grains make it easier to over-salt, so be careful with how much you add. Himalayan pink salt, which is one of my favorites, can be used similarly to sea salt in soups.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Maxine Phillips says
I love the freshness of this recipe, I thinly sliced carrots and celery and partially immersion blended it.
Joss D says
Sounds good Maxine! I'm happy to hear you liked it. Thanks for the comment.
Heather B. says
I also diced some carrots and celery and immersion blendered some of it. Just to add some more body and nutrients and because I had those veggies on hand! The soup was delicious. I always make soup and usually spend alot more time making it - this was a snap. It’s going into the regular rotation. Thank you so much!
Joss D says
That's great to hear. Thanks, Heather!