Red Lentil Soup with Veggies and Herbs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nourishing lentil soup with roasted vegetables, warm spices, and fresh herbs finished with lemon and olive oil. This one-pot meal is hearty and deeply flavored, ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1314mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 620mg
- Calcium
- 65mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.