Red Lentil Soup with Fresh Dill and Crisp Pita Crou

Name: Red Lentil Soup with Fresh Dill and Crisp Pita Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 fresh pita breads, preferably whole grain, cut into small squares; 1 1/2 tablespoons olive oil; 2 medium onions, chopped; 4 garlic cloves, minced; 2 cups red lentils, rinsed; 2 natural, salt-free vegetable bouillon cubes; 2 teaspoons salt-free seasoning mix (such as Spike or Mrs. Dash); 4 to 6 ounces baby spinach or arugula; 1/4 cup minced fresh dill; Salt and freshly ground pepper to taste

Servings: persons

1
Preheat the oven or a toaster oven to 300F.
2
Arrange the pita squares on a small baking sheet and bake until crisp, 10 to 15 minutes.
3
Heat the oil in a soup pot.
4
Add the onions and saute over medium heat until translucent.
5
Add the garlic and continue to saute until both are golden.
6
Add 6 cups water, followed by the lentils, bouillon cubes, and seasoning mix.
7
Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the lentils are mushy, about 25 minutes.
8
Remove from the heat and insert an immersion blender.
9
Process until the soup is smoothly pureed.
10
Or, let cool slightly, then puree the soup in batches in a food processor.
11
If the soup is too thick, adjust the consistency with a bit more water.
12
Return to low heat and stir in the spinach and dill.
13
Cook just until piping hot.
14
Season with salt and pepper, garnish with the pita squares, and serve.
15
With this soup, I often continue the Middle Eastern theme and serve it with Middle Eastern Chopped Salad (page 191), more fresh pita bread, and hummus or baba ghanouj (store-bought or homemade).
16
This also goes well with cauliflower dishes, hot or coldQuinoa with Cauliflower, Cranberries, and Pine Nuts (page 92), Sauteed Cauliflower with Sun-Dried Tomatoes and Basil (page 198), or Cauliflower and Carrot Salad (page 189).
17
With any of these choices, a platter of diced tomatoes and cucumbers drizzled with olive oil and lemon juice completes the meal.
18
Calories: 345
19
Total Fat: 5g
20
Protein: 20g
21
Carbohydrates: 58g
22
Fiber: 13g
23
Sodium: 255mg

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 fresh pita breads, preferably whole grain, cut into small squares, 1 1/2 tablespoons olive oil, 2 medium onions, chopped, 4 garlic cloves, minced, and more.

Yes, Red Lentil Soup with Fresh Dill and Crisp Pita Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Lentil Soup with Fresh Dill and Crisp Pita Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions