Red Lentil Soup with Fresh Garden Herbs

Quick Summary

A high-protein, plant-based soup that comes together in under 40 minutes. It features red lentils, aromatic vegetables, and a finishing flourish of fresh parsley and chives.

Ingredients

Method

1. 1. Heat the olive oil in a heavy-bottomed pot over medium heat. Sauté the onion and carrots until softened, about 6 minutes.
2. 2. Stir in the garlic and cumin. Cook for one minute until the fragrance fills your kitchen.
3. 3. Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 minutes until the lentils are tender and creamy.
4. 4. Remove from heat. Stir in half the fresh herbs. Season to taste with salt and pepper. Serve topped with the remaining fresh herbs.

Nutrition Snapshot

Nutrient	Amount
Calories	285 kcal
Protein	18g
Fat	4g
Carbohydrates	48g

Frequently Asked Questions

Can I use brown lentils instead?

Yes, but note that brown lentils take longer to cook and hold their shape better, resulting in a chunkier texture.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 4 days. The soup will thicken; add a splash of water when reheating.

Is this soup freezer-friendly?

Absolutely. It freezes well for up to 3 months.