Creamy Lentil Sun-dried Tomato Soup
A deliciously wonderful cozy bowl of soup, serve with warm crusty bread - perfect soup for freezing!
Servings: 6
Calories: 294kcal
Ingredients
- 2 tablespoons salted butter
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 1 tablespoon Italian seasoning (see note)
- 1 tablespoon tomato paste
- chili flakes
- 4 cups broth
- 1/2 cup red or green lentils
- 1 can (14 ounce) diced tomatoes
- salt and black pepper
- 1 jar (8 ounce) sun-dried tomatoes, sliced
- 1 cup cream (or canned coconut milk)
- 3/4 cup grated parmesan cheese
- fresh parsley for serving
Instructions
- 1. Melt the butter with the shallots and garlic in a Dutch oven set over medium heat. Add the Italian seasoning. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and chili flakes. Cook for 2 minutes until thickened. Stir in the broth, lentils, and diced tomatoes. Season with salt and pepper. Simmer over medium heat for 15 minutes until the lentils are soft. 2. Add the sliced/chopped sun-dried tomatoes, the cream, and parmesan, stirring until creamy and steamy, 5-10 minutes 3. Ladle the soup into bowls and top with fresh parsley. Highly recommend warm, crusty bread for dipping. Or go for a grilled cheese. Enjoy!
Video
Notes
Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.
Nutrition
Calories: 294kcal
