As a meal planner, I’m not typically one for meal prepping. I don’t fancy dedicating my weekend to cooking meals for the upcoming week. But there’s a notable exception. When temperatures drop, I whip up a quick batch of soup on the weekend and stash it in quart-sized containers in the fridge. It serves as a sort of meal safety net for the week, ready for either lunch or dinner if needed. And if my partner or I don’t get to it, I simply freeze the container for another time when I’m in a rush or lacking motivation.
It’s akin to a minimalist meal prep, a real life-saver, but only if you select a soup recipe that’s both irresistible and not overly complex. Case in point: this Red Lentil Soup with Lemon and Dill. It’s ready in a mere thirty minutes and calls for mostly staple ingredients from your pantry and fridge. Plus, it’s vegetarian and gluten-free, and can be easily adapted to vegan diets. And did I mention it’s packed with protein and fiber? Each serving boasts 11 grams of protein and 9 grams of fiber. That’s why I find myself making it quite frequently.
I’m continually amazed by how much flavor this soup packs with such a straightforward method. Begin by sautéing chopped onions and carrots in butter in a large pot. (For a vegan version, opt for olive oil instead of butter.) Then, add some vegetable broth, canned tomatoes, red lentils, salt, and, if you have it, ground sumac. Bring to a boil, then let it simmer until the lentils are soft, about 15 to 20 minutes.
Ground sumac is a tangy, almost lemony spice hailing from the Mediterranean. You can find it online or in the spice aisle of many grocery stores.
To finish, swirl in a bit more butter and a splash of lemon juice. Serve it garnished! The soup is a delightful blend of richness and lemony zing, both nourishing and comforting. Heat up a bowl for an effortless lunch, or enjoy it for dinner paired with some crusty bread and perhaps a salad (if you’re up for it).
And there’s another reason to adore it? Similar to many soup recipes, it tastes even better after a day or two in the fridge.
Almost every ingredient in the soup can be swapped out for something else, making the recipe incredibly adaptable.
Unsalted butter – Opt for salted butter or olive oil. Vegetable broth – Chicken broth works as well. Fire-roasted diced tomatoes – Standard diced tomatoes are a simple substitute. Dried red lentils – Brown lentils won’t look as vibrant, but they work equally well. Ground sumac – If you’re out, substitute with ground coriander, or omit it and add more lemon juice for a tangier flavor. Plain Greek yogurt – Use it for garnish, so it’s perfectly fine to skip. Alternatively, you can use sour cream. Fresh dill – For garnish, this herb enhances both the appearance and flavor of the soup. Chopped fresh flat-leaf parsley, basil, mint, or cilantro would all be suitable alternatives.
The recipe suggests topping each bowl with yogurt, lemon zest, dill, and sumac. While I don’t always use the full array of garnishes, they do add a fun twist and extra flavor. Here are a few easy alternatives or additions:
CroutonsCrushed crackers or pita chipsToasted pumpkin seedsCrumbled feta cheese
This red lentil soup is a hit with everyone. It’s garnered five-star ratings and glowing reviews on our site. One fan wrote, “Made it again for the second time in a month. The flavors were fantastic, everyone loved it, even the leftovers were delicious! Highly recommend.” Another commented, “Satisfying and flavorful, yet still healthy! The best of both worlds.”
Give it a try, and I’m confident you’ll agree. While I’m here, I’m just busy making more soup.
