Description
This creamy tomato lentil soup is a comforting and nutritious dish that combines the rich flavors of tomatoes, herbs, and tender red lentils with the smoothness of coconut milk. Perfect for a cozy meal, this recipe is easy to prepare and packed with protein and fiber, making it a wholesome option for any day.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
Spices and Herbs
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Main Ingredients
- 1 tablespoon olive oil
- 1 can (14.5 ounces) diced tomatoes, with juices
- 4 cups vegetable broth
- 1 cup dried red lentils, rinsed
- 1 cup coconut milk
Garnish
- Fresh basil leaves for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent and fragrant.
- Add Vegetables: Stir in the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened and tender.
- Incorporate Spices: Add the dried basil, oregano, and red pepper flakes (if using) to the pot, stirring to combine. Cook for 1 minute until the spices release their aroma.
- Add Liquids and Tomatoes: Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a boil to start the cooking process.
- Simmer Lentils: Add the rinsed red lentils to the pot. Reduce the heat to low and let the soup simmer uncovered for 20-25 minutes, or until the lentils are tender and fully cooked.
- Add Coconut Milk and Season: Once the lentils are cooked, stir in the coconut milk to add creaminess. Season with salt and pepper to taste. Allow the soup to heat through for another 5 minutes.
- Blend Soup (Optional): For a creamier texture, use an immersion blender to blend the soup to your desired consistency, or carefully transfer the soup in batches to a blender and blend until smooth.
- Serve: Ladle the hot soup into bowls and garnish with fresh basil leaves if desired. Enjoy warm.
Notes
- Rinsing the lentils before cooking helps remove any dirt or debris and reduces foaming during cooking.
- The soup can be made spicier by increasing the red pepper flakes or adding a dash of cayenne pepper.
- For a thicker soup, blend more of the lentils; for a chunkier texture, blend less.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
- To make it vegan, ensure the vegetable broth is free of animal products.
