Creamy Lentil Sun-Dried Tomato Soup
A warm, comforting blend of earthy lentils and sweet-tart sun-dried tomatoes, this soup is easy to prepare and packed with plant-based protein.
Servings: 4 servings
Calories: 320kcal
Ingredients
Base Ingredients
- 1 cup green or brown lentils, rinsed You can use red lentils, but they may cook faster.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup sun-dried tomatoes, chopped
- 4 cups vegetable broth Homemade broth enhances flavor.
- 1 cup coconut milk or heavy cream Coconut milk is preferred for a vegan option.
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes Optional for added heat.
- to taste Salt and pepper
- to taste Fresh basil or parsley for garnish Optional.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic. Cook until softened, about 5 minutes.
- Stir in the rinsed lentils to coat them in the oil and cook for an additional 2 minutes.
Cooking
- Add the diced tomatoes, chopped sun-dried tomatoes, vegetable broth, dried basil, oregano, and red pepper flakes. Bring to a vigorous boil.
- Lower the heat and let the soup simmer for about 30 minutes, or until the lentils are tender.
- Remove from heat and blend the soup until desired creaminess is reached using an immersion blender or countertop blender.
- Stir in the coconut milk or heavy cream until well combined.
- Season with salt and pepper to taste.
- Reheat the soup on low if necessary before serving.
Serving
- Ladle the soup into bowls and garnish with fresh basil or parsley.
Notes
For a richer flavor, consider using homemade vegetable broth. Adjust seasonings according to taste. Add a sprinkle of nutritional yeast for a cheesy flavor without dairy.