Easy 30-Minute Red Lentil Soup with Lemon and Dill

There is nothing quite like a bowl of soup that feels both deeply nourishing and incredibly flavorful. This Red Lentil Soup is my absolute go-to for a cozy night in because it manages to be rich and velvety while staying completely plant-based. The fire-roasted tomatoes add a beautiful smoky depth, but the real secret is the burst of fresh lemon and dill at the very end. It is a soul-warming meal that is deceptively simple to pull together, making it the perfect high-protein dinner for when you want something healthy but satisfying.

Get ready to master your new favorite soup recipe, a dish so simple and delicious, you’ll find yourself making it all year round.

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Why This Red Lentil Soup is an Absolute Must-Make

You are going to be completely amazed by how much flavor is packed into this simple, 30-minute soup. It’s a true kitchen champion. Here’s why:

• A High-Protein Plant-Powered Meal: Red lentils are a fantastic source of plant-based protein and fiber, making this soup incredibly hearty, satisfying, and nourishing.
• Ready in 30 Minutes Flat: This is the ultimate fast and comforting meal. It’s a one-pot wonder that delivers slow-simmered taste in a fraction of the time.
• Naturally Creamy Without Any Cream: Red lentils naturally break down as they cook, creating a beautifully thick, creamy, and velvety texture without needing any heavy cream.
• Bursting with Bright, Fresh Flavors: The final addition of fresh lemon juice and dill at the end is a game-changer, lifting all the rich, earthy flavors and making the soup taste incredibly vibrant.
• A Perfect One-Pot Meal: From sautéing the aromatics to simmering the lentils, everything happens in one pot, which means incredible flavor and minimal cleanup.

Recipe Snapshot

Your Shopping List for This Cozy Soup

This impressive dinner comes together with a beautiful array of wholesome and powerful pantry staples.

→ For the Red Lentil Soup

• 4 Tbsp unsalted butter → Divided. For sautéing the veggies and adding a final touch of richness.
• 1 medium yellow onion & 2 carrots → The classic, sweet aromatic base of our soup.
• 6 cups lower-sodium vegetable broth → The flavorful liquid that our lentils will simmer in.
• 1 (14.5-oz.) can fire-roasted diced tomatoes → The fire-roasting is key! It adds a wonderful, smoky depth.
• 1 ½ cups dried red lentils → Rinsed. These cook quickly and create a creamy texture.
• 1 ½ tsp kosher salt → To season the soup perfectly.
• 1 ¼ tsp ground sumac → Optional, but this Middle Eastern spice adds a fantastic, tangy, lemony flavor.
• 1 lemon → You’ll need both the zest for garnish and the juice for brightening the soup.

→ For the Toppings

• 6 Tbsp plain whole-milk Greek-style yogurt → For a cool, creamy, and tangy garnish.
• ¼ cup chopped fresh dill → The essential fresh, herbaceous finish.

Let’s Get Cooking! Your 30-Minute Guide

Ready for the coziest, most flavorful soup of your life? Grab your favorite pot and let’s go!

Part 1: Build the Flavor Base

1. Sauté the Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of the butter over medium heat. Add the chopped onion and carrots and cook, stirring occasionally, for about 5 minutes, until they are starting to soften and become fragrant.
2. Combine and Simmer: Add the vegetable broth, fire-roasted tomatoes (with their juices), the rinsed red lentils, salt, and sumac (if using) to the pot. Stir everything together.
3. Cook the Lentils: Increase the heat to high and bring the soup to a simmer. Once it’s simmering, reduce the heat to medium-low, cover the pot, and let it cook for about 15 minutes, or until the lentils have softened and started to break down.

Part 2: The Fresh and Rich Finish

4. The Finishing Touches: Remove the pot from the heat completely. This is a crucial step! Stir in the fresh lemon juice and the remaining 2 tablespoons of butter until the butter has fully melted into the soup.
5. Serve and Garnish: Ladle the hot soup into four bowls. Top each bowl with a generous dollop of Greek yogurt, a sprinkle of fresh lemon zest, a scattering of chopped fresh dill, and an extra pinch of sumac, if desired. Serve immediately!

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Red Lentil Soup with Lemon and Dill

This cozy, high-protein Red Lentil Soup with Lemon and Dill is a 30-minute, one-pot wonder! Red lentils break down into a naturally creamy texture, brightened with fresh lemon and dill for a healthy, satisfying, and flavorful vegetarian meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Lunch, Main Course, Soup

Cuisine: Mediterranean-Inspired

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

• 4 Tbsp. unsalted butter divided
• 1 medium yellow onion chopped
• 2 carrots peeled and chopped
• 6 cups lower-sodium vegetable broth
• 1 (14.5-oz.) can fire-roasted diced tomatoes
• 1 1/2 cups dried red lentils rinsed
• 1 1/2 tsp. kosher salt
• 1 1/4 tsp. ground sumac plus more for garnish (optional)
• 1 tsp. lemon zest
• 2 Tbsp. fresh lemon juice (from 1 lemon)
• 6 Tbsp. plain whole-milk Greek-style yogurt for serving
• 1/4 cup chopped fresh dill for serving

Equipment

• Large Pot or Dutch Oven
• Knife
• Cutting Board

Method

 

1. Heat 2 tablespoons of butter in a large pot over medium heat. Add the onion and carrots; cook, stirring occasionally, until starting to soften, about 5 minutes.
2. Add the broth, tomatoes, rinsed lentils, salt, and sumac (if using). Bring the mixture to a simmer over high heat.
3. Reduce heat to medium-low, cover, and simmer until the lentils have softened and started to break down, about 15 minutes.
4. Remove the pot from the heat. Stir in the fresh lemon juice and the remaining 2 tablespoons of butter until the butter is melted.
5. Divide the soup among 4 bowls. Top each with a dollop of yogurt, a sprinkle of lemon zest, fresh dill, and more sumac, if desired.

Notes

Use Red Lentils: Red lentils are key to the creamy texture as they break down when cooked. Brown or green lentils will hold their shape and result in a brothier soup.

Finish Off-Heat: Adding the butter and lemon juice at the end, with the pot off the heat, preserves their fresh, bright flavors.

Storage: This soup thickens as it cools. When reheating, you may need to add a splash of water or broth to reach your desired consistency.

WiseRecipes’ Top Tips for Perfect Lentil Soup

These simple secrets will ensure your soup is rich, creamy, and bursting with flavor every single time.

1. Don’t Skip Rinsing the Lentils. Rinsing your dry lentils in a fine-mesh sieve before you cook them is an important step. It removes any dust or debris and can help reduce any foam that forms on top of the soup as it cooks.
2. The Finishing Butter is Magic. Stirring in a pat of butter at the very end, off the heat, is a classic chef’s technique called “monter au beurre.” It adds a final touch of richness and a beautiful, velvety sheen to the soup.
3. Add Lemon Juice Off the Heat. To preserve its bright, fresh flavor, always add fresh lemon juice at the end of the cooking process, after you’ve removed the pot from the heat. Boiling lemon juice can make it taste dull.
4. Use Fire-Roasted Tomatoes. While regular diced tomatoes will work, the smoky, slightly charred flavor of fire-roasted tomatoes adds an incredible and effortless layer of complexity to this simple soup.
5. Don’t Be Afraid of Sumac! If you can find it, use it! Sumac has a bright, tangy, almost lemony flavor that beautifully complements the lentils and the actual lemon in the soup. It’s a fantastic secret-weapon spice.

Keep It Fresh! Storing & Reheating Instructions

This soup is a meal prepper’s dream, as the flavors get even better the next day.

• Refrigerator: Once cooled, store the soup in an airtight container in the refrigerator for up to 5 days. The soup will thicken considerably as it chills. Keep the toppings separate.
• Reheating: Reheat the soup in a saucepan over medium-low heat. You will likely need to add a splash of water or vegetable broth to thin it back out to your desired consistency. Serve with fresh toppings.
• Freezer: This soup freezes beautifully! Let it cool completely, then portion it into freezer-safe containers. It will keep for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs: Your Red Lentil Soup Questions, Answered!

Can I use a different kind of lentil?

You can, but the texture and cooking time will change significantly. Red lentils are unique because they break down and become creamy. Brown or green lentils hold their shape much more, so you would end up with a more brothy soup with distinct lentils, and they would need a longer cooking time (around 30-40 minutes).

Can I make this recipe vegan?

Yes, very easily! Simply substitute the unsalted butter with a high-quality vegan butter or a drizzle of extra-virgin olive oil. For the topping, use a plain, unsweetened dairy-free yogurt (like a coconut or soy-based one) instead of the Greek yogurt.

Can I blend this soup?

Absolutely! For an even smoother, more velvety texture, you can use an immersion (stick) blender to blend the soup directly in the pot after it has finished simmering, right before you stir in the lemon juice and final pat of butter.

What is sumac and what if I can’t find it?

Sumac is a tangy, lemony spice commonly used in Mediterranean and Middle Eastern cooking. If you can’t find it, don’t worry! The soup will still be delicious. You can add a little extra lemon zest at the end for a similar tangy kick.

Final Thoughts: The Ultimate Bowl of Cozy

There is nothing more satisfying than a hearty, one-pot meal that is packed with flavor, loaded with protein, and ready in just 30 minutes. This Red Lentil Soup with Lemon and Dill is the perfect combination of comforting flavors and bright, fresh toppings. It’s a dish that feels both incredibly wholesome and wonderfully indulgent, and I hope it becomes a new favorite in your home. Happy Cooking!