Description
Hearty “Creamy Tomato Lentil Soup” brings Mediterranean comfort to your kitchen with rich, velvety textures and deep, layered flavors. Spoon through this nourishing bowl that connects rustic ingredients with soulful cooking, offering warmth and satisfaction in each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 cup dried green or brown lentils
- 1 can (14 ounces/396 grams) diced tomatoes
- 4 cups vegetable broth
Vegetables:
- 1 onion, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
Seasonings and Additional Ingredients:
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 cup coconut milk
- Salt, to taste
- Pepper, to taste
Instructions
- Thoroughly rinse lentils under cold running water to remove any debris, then drain and reserve.
- Warm olive oil in a spacious pot over medium heat, introducing chopped onion, minced garlic, diced carrot, and sliced celery. Sauté vegetables until they soften and become translucent, approximately 5-6 minutes.
- Sprinkle dried thyme and oregano into the vegetable mixture, gently stirring to distribute herbs evenly and release their aromatic essence.
- Pour diced tomatoes, vegetable broth, and prepared lentils into the pot. Increase heat to high, bringing the liquid to a vigorous boil, then immediately reduce temperature to low.
- Simmer the soup uncovered for 25-30 minutes, allowing lentils to become tender and flavors to meld together. Stir occasionally to prevent sticking.
- Remove pot from heat and utilize an immersion blender to puree the soup directly in the pot until achieving a smooth, creamy consistency. If an immersion blender is unavailable, carefully transfer soup to a standard blender, processing in batches.
- Return pureed soup to the pot and gently fold in coconut milk, creating a rich and velvety texture.
- Season with salt and freshly ground black pepper, tasting and adjusting seasoning as needed.
- Ladle the hot soup into serving bowls and serve immediately for optimal flavor and temperature.
Notes
- Choose red or green lentils for faster cooking and smoother texture, as they break down more easily during simmering.
- Rinse lentils thoroughly to remove any dust or debris, which can affect the soup’s overall taste and quality.
- For a protein boost, consider adding cooked quinoa or diced tofu after blending the soup.
- Swap coconut milk with Greek yogurt or cashew cream for different dietary preferences while maintaining a creamy consistency.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 170 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg