Description
This creamy tomato lentil soup is a comforting and hearty dish, featuring tender lentils, fresh vegetables, and a velvety coconut milk base. It’s a perfect meal for chilly days, offering a rich blend of flavors in every spoonful.
Ingredients
Scale
- 1 cup dried green or brown lentils
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- Salt and pepper, to taste
- 1/2 cup coconut milk
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery. Cook until vegetables are softened, about 5 minutes.
- Add the dried thyme and oregano, stirring to combine.
- Add the diced tomatoes, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer soup to a blender and blend in batches, then return to the pot.
- Stir in the coconut milk and season with salt and pepper.
- Serve hot and enjoy!
Notes
- If you prefer a chunky soup, blend only half of the soup and leave the rest as is.
- For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes