Substitutes
Substitute cilantro for the parsley. Here’s a quick 101 on Herbs: The Bare Essentials.
Use a cup of diced tomatoes (no juice) instead of tomato paste
Use chicken broth instead of vegetable broth
Other variations
Add 1 teaspoon smoked paprika
Alter the seasonings to your taste
Add more broth to make it a thinner soup
Puree all or part of the soup with an immersion blender
Omit the lemon
Make Ahead:
Red lentil and vegetable soup can be frozen for a couple of months in an airtight container. We like to freeze it in smaller lunch-size portions.
Nutrition
Calories: 273kcal | Carbohydrates: 38g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Sodium: 1074mg | Potassium: 773mg | Fiber: 14g | Sugar: 6g | Vitamin A: 6879IU | Vitamin C: 22mg | Calcium: 65mg | Iron: 5mg
