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Red Lentil and Dill Soup
Red lentils, fresh dill and tomatoes jive together in this hearty soup that has comfort written all over it.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Soup
Cuisine:
European, Middle Eastern
Servings:
12
cups
Calories:
157
kcal
Author:
Joss Dyckson
Equipment
Large pot or Dutch oven
Strainer
Ingredients
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
US Customary
-
Metric
Instructions
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.
Notes
Store for up to 5 days in the fridge.
Freeze for up to 4 to 5 months.
Nutrition
Calories:
157
kcal
|
Carbohydrates:
22
g
|
Protein:
9
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
10
mg
|
Sodium:
458
mg
|
Potassium:
447
mg
|
Fiber:
10
g
|
Sugar:
3
g
|
Vitamin A:
397
IU
|
Vitamin C:
10
mg
|
Calcium:
51
mg
|
Iron:
3
mg