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.
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! 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.
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 and Dill Soup
- ¼ cup butter
- 1 large onion - chopped
- 8 cups water
- 2 cups red lentils - rinsed in cold water
- 28 oz. canned diced tomatoes
- 2 tsp. salt - or to taste
- 2 tbsp. 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.
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
I love the freshness of this recipe, I thinly sliced carrots and celery and partially immersion blended it.
Sounds good Maxine! I’m happy to hear you liked it. Thanks for the comment.
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!
That’s great to hear. Thanks, Heather!