I make this high-protein, high-fiber soup almost every week, and I never get tired of it

Bonus: it's gluten-free, and you can even make it vegan if you want.

While I am a meal planner, I’m not really a meal prepper. I don’t like to spend hours on the weekend making food for the week. There’s one exception, however. When the weather gets chilly, I cook up a quick pot of soup on the weekend and store it in quart containers in my fridge. It’s like meal insurance for the week—there for lunches or even dinners if we need it. And if my husband or I don’t end up eating it, I’ll just pop the container in the freezer for another week when I’m short on time or inspiration. 

It’s like “meal prep light”, and it’s a lifesaver, but only if you choose a soup recipe that is both crave-worthy and not too complicated. Enter this Red Lentil Soup with Lemon and Dill. It comes together in about half an hour and uses mostly pantry and refrigerator staples. Plus, it’s vegetarian and gluten-free, if that matters to you, and can easily be made vegan. Did I mention that it’s high in protein and fiber, with 11 grams and 9 grams, respectively, per serving? Now you can see why I make it so often.

How to Prep This Red Lentil Soup

I’m always amazed by how much flavor this soup delivers with such a simple method. Start by sauteeing chopped onion and carrot in butter in a large pot. (If you want the soup to be vegan, use olive oil instead of butter.) Add some vegetable broth, canned tomatoes, red lentils, salt, and, if you have it, ground sumac. Bring the mixture to a boil, and simmer until the lentils are tender, about 15 to 20 minutes. 

Tips

Ground sumac is a tart, almost lemony spice from the Mediterranean region. Look for it online or in the spice section at more and more grocery stores.

To finish, stir in a touch more butter and some lemon juice. Garnish and serve! The soup is both rich and lemony, nourishing and cozy. Reheat a bowl to make lunch a cinch, or enjoy it at dinner with some crusty bread and maybe a salad (if you're feeling ambitious).

Want another reason to love it? Like most soup recipes, this one tastes even better after it’s been in the fridge for a day or two.

Tip

For even better flavor, store the soup in the fridge for a day or two before consuming. This allows the flavors to meld together, enhancing the taste. To store for longer, freeze individual portions in resealable plastic bags for a grab-and-go meal option.

Red Lentil Soup With Lemon And Dill

Ingredient Swaps

Almost every ingredient in the soup can be substituted for something else, making the recipe incredibly flexible.

• Unsalted butter - Use salted butter or olive oil.
• Vegetable broth - Chicken works too.
• Fire-roasted diced tomatoes - Regular diced tomatoes are an easy swap.
• Dried red lentils - Brown lentils won’t look quite as pretty, but they work just as well.
• Ground sumac - If you don’t have this optional ingredient, swap in ground coriander. Or just leave it out and add some extra lemon juice if the soup needs more of a tangy kick.
• Plain Greek yogurt - This is for garnish, so it’s always OK to skip it. Or use sour cream.
• Fresh dill - Also for garnish, this herb perks up both the look and the flavor of the soup. Chopped fresh flat-leaf parsley, basil, mint, or cilantro would all work instead.

More Garnish Ideas

The recipe calls for topping each bowl with yogurt, lemon zest, dill, and sumac. While I don’t pile on the garnishes every time I eat this soup, they do make it a little more fun and add extra flavor. Here are a few other easy ideas instead of or alongside what the recipe calls for:

• Croutons
• Crushed up crackers or pita chips
• Toasted pumpkin seeds
• Crumbled feta cheese 

The Reviews

I’m not the only one who loves this red lentil soup. It gets five stars and rave reviews on our website. One commenter wrote, “Just made it (as written) for the second time in a month. GREAT flavors, everyone loved it—husband, kids, even leftover it was tasty! Highly recommend.” Another noted, “Hearty and tasty while still healthy! Best of both worlds.”

Try it, and I bet you'll agree. Don't mind me; I'm just over here making more soup.

Read the original article on Real Simple