Red Lentil Soup with Vegetables and Herbs

Ingredients:

  • 2 tablespoons extra-virgin olive oil

  • 1 large yellow onion diced

  • 2 cloves garlic minced

  • 1 teaspoon ground cumin

  • ½ teaspoon chili powder

  • 15 oz. canned diced tomatoes

  • 6 cups chicken or vegetable broth (see notes)

  • 1 large sweet potato peeled and diced (about ½-inch pieces)

  • 2 large carrots peeled and diced (about ¼-inch pieces)

  • 8 oz. red lentils sorted through and rinsed (about 1 heaping cup, see notes)

  • kosher salt and black pepper to taste

  • ¼ cup fresh herbs (dill, mint, oregano, parsley, chives, basil, and/or cilantro, see notes)

  • juice of one lemon about 2 tablespoons

  • more olive oil, Greek yogurt, red pepper flakes, lemon wedges, and/or extra herbs for topping (optional)

Instructions:

  • Heat the olive oil (2 tablespoons) in a large heavy pot with a lid, such as a Dutch oven, over medium-high heat. Sauté the onions until softened and starting to brown, about 5 minutes.

  • Add the minced garlic (2 cloves), cumin (1 teaspoon), and chili powder (½ teaspoon). Stir to coat the onions in the spices and continue heating for 30 seconds to one minute, until fragrant.

  • Add the rinsed red lentils (8 oz.). Stir to coat. Pour in the chicken broth (6 cups) and add the diced sweet potato, the diced carrots, and the canned diced tomatoes (15 oz.). Bring to a boil, turn the heat to low, cover, and simmer for 20 minutes, or until lentils, sweet potatoes, and carrots are tender.

  • Turn off the heat. Stir in the lemon juice (about 2 tablespoons) and fresh chopped herbs (¼ cup). Serve, with optional extra olive oil, herbs, Greek yogurt, red pepper flakes, and/or lemon wedges.