Description
This creamy tomato lentil soup combines red lentils, diced tomatoes, and full-fat coconut milk to create a rich, hearty, and flavorful dish inspired by Italian flavors. Perfect for a comforting meal, this soup balances warmth, creaminess, and a subtle hint of spice.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- Pinch red pepper flakes, or to taste
- 1 teaspoon dried oregano
- 3 cups vegetable broth
- 1 ¼ cup split red lentils
- 1 (28 ounce/794 gram) can diced tomatoes
- ½ cup full-fat coconut milk
- 1 teaspoon organic granulated sugar
- Salt and pepper, to taste
- 1 cup fresh basil, chopped
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. After the oil warms up, add the diced onion and sweat it for about 5 minutes until it becomes soft and translucent, stirring frequently to avoid browning. Then stir in the minced garlic, red pepper flakes, and dried oregano, cooking for about one more minute until fragrant.
- Cook Lentils: Add the vegetable broth and split red lentils to the pot. Increase the heat to bring the liquid to a boil. Once boiling, lower the heat and let it simmer for 10 minutes until the lentils start to soften but are still slightly undercooked.
- Add Tomatoes and Simmer: Stir in the canned diced tomatoes. Bring the soup back to a boil, then reduce the heat again to let it simmer for another 10 minutes until the soup thickens and lentils are very soft.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender, carefully blending hot liquids with caution, then return the blended soup to the pot.
- Add Coconut Milk and Season: Stir in the full-fat coconut milk to add creaminess. If the soup has cooled, warm it gently on the stove. Stir in the organic granulated sugar, and season with salt and pepper to your taste. Finally, fold in the fresh chopped basil.
- Serve: Ladle the creamy tomato lentil soup into bowls and serve immediately, enjoying its rich, hearty flavors.
Notes
- You can adjust the red pepper flakes to control the soup’s spiciness.
- Using a full-fat coconut milk ensures a rich and creamy texture.
- Make sure to blend carefully to avoid splashing hot soup.
- Fresh basil can be substituted with dried oregano if basil is unavailable.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
