Easy Red Lentil Soup
Red lentils, fresh dill and tomatoes jive together in this hearty and easy red lentil soup that has comfort written all over it. Plus, look at that beautiful red-orange color that reminds a person we are in the fall season!
Servings: 12 cups
Calories: 157kcal
Equipment
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
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
Calories: 157kcal | Carbohydrates: 22g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 458mg | Potassium: 447mg | Fiber: 10g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 3mg
