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.
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. Plus, look at that beautiful red-orange color!
- butter - You can use olive oil instead to make it vegan.
- onion - I use yellow but you can use white as well.
- red lentils - Make sure you rinse them 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.
- canned diced tomatoes
- fresh dill
How to Make it
- Soften the onions. Melt the butter in a large pot over medium heat. Add the onions and cook until soft, about 5 minutes.
- 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.
- Serve. Mix in the fresh dill. Season to taste, if needed. Serve.
Red Lentil Health Benefits
Red lentils are an excellent alternative to meat because they are over 25% protein and a great source of iron.
This hearty soup is a tasty way to get your fiber, folate, potassium, zinc, copper, thiamine and numerous vitamins including B6…the list goes on.
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!
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 or soda crackers to make it extra filling.
You can store the soup in the fridge for about 5 days or freeze it for up to 5 months.
I normally give some ideas for tweaking the recipe, but with this one, I feel like it is completely unnecessary.
Did you try out this red lentil soup recipe? Let me know what you thought in the comments and if you enjoyed it, please share!
Red Lentil and Dill Soup
- ¼ cup butter
- 1 large onion - chopped
- 8 cups water
- 2 cups red lentils - rinsed in cold water
- 28 ounces canned diced tomatoes
- 2 teaspoons salt - or to taste
- 2 tablespoons fresh dill - chopped
- 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.
- Store for up to 5 days in the fridge.
- Freeze for up to 4 to 5 months.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for dessert? Try our Pumpkin Spice Ice Cream