Description
A comforting and creamy soup that combines earthy lentils with the tangy sweetness of sun-dried tomatoes, perfect for any occasion.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed and drained
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup sun-dried tomatoes, roughly chopped (oil-packed preferred)
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
- Juice of 1 lemon (for added brightness)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
- Stir in the minced garlic and sun-dried tomatoes, cooking for an additional 2-3 minutes until fragrant.
- Add the rinsed lentils, vegetable broth, dried oregano, dried thyme, smoked paprika, salt, and pepper. Stir to combine and bring to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for about 25-30 minutes, or until the lentils are tender.
- After the lentils are cooked, stir in the coconut milk and heat through for another 5-10 minutes.
- For a creamier texture, use an immersion blender to blend a portion of the soup or transfer half of it to a blender and blend until smooth.
- Add the lemon juice and adjust seasoning if needed. Stir well to combine all the flavors.
- Serve the soup hot, garnished with fresh parsley.
Notes
For a creamier soup, blend more of the mixture. Adjust spices to personal taste for added flavor.
- Prep Time: 10
- Cook Time: 30
- Category: Soups
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg