Description
A delightful and creamy tomato lentil soup that is both nutritious and satisfying.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (14.5 ounces) diced tomatoes, with juices
- 4 cups vegetable broth
- 1 cup dried red lentils, rinsed
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.
- Add the dried basil, oregano, and red pepper flakes (if using) to the pot, stirring to combine. Cook for 1 minute until fragrant.
- Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a boil.
- Add the rinsed lentils to the pot. Reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the lentils are tender.
- Once the lentils are cooked, stir in the coconut milk and season with salt and pepper to taste. Allow the soup to heat through for another 5 minutes.
- For a creamier texture, use an immersion blender to blend the soup to your desired consistency, or transfer to a blender in batches.
- Serve hot, garnished with fresh basil leaves if desired.
Notes
- For added protein, mix in cooked chicken or turkey when serving.
- Substitute the coconut milk with heavy cream or a dairy-free alternative for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg