Description
This Creamy Tomato Lentil Soup is a hearty and nutritious vegetarian dish perfect for a comforting meal. Made with red or brown lentils, crushed tomatoes, and a blend of vegetables, it’s simmered to tender perfection and finished with creamy coconut milk or heavy cream for a luscious texture. It’s easy to prepare, gluten-free, and packed with flavors from cumin and smoked paprika, making it a wholesome and satisfying option for any season.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Main Ingredients
- 1 cup dried red or brown lentils, rinsed
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
Spices & Seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Finishing Touches
- 1/2 cup coconut milk or heavy cream
- Fresh parsley or basil for garnish
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Then add the minced garlic, diced carrots, and diced celery and cook for an additional 3-4 minutes until fragrant and slightly softened.
- Add Lentils and Liquids: Stir in the rinsed lentils, crushed tomatoes, and vegetable broth into the pot. Mix well to combine all ingredients.
- Season the Soup: Add ground cumin, smoked paprika, salt, and black pepper to taste. Stir to evenly distribute the spices throughout the soup.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot. Let it simmer gently for 25-30 minutes, or until the lentils and vegetables are tender.
- Blend the Soup: Using an immersion blender, puree the soup partially or fully depending on your desired consistency. This will make the soup creamy and smooth while leaving some texture if preferred.
- Add Creaminess: Stir in the coconut milk or heavy cream until fully incorporated and heated through. Adjust seasoning if needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley or basil. Serve hot and enjoy your nourishing, creamy tomato lentil soup.
Notes
- For a spicier kick, add a pinch of red pepper flakes when you add the spices.
- You can substitute with yellow or green lentils; just adjust the cooking time accordingly as they may cook faster or slower.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
