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Sun Dried Tomato Lentil Soup

A hearty and flavorful soup made with lentils, sun-dried tomatoes, and aromatic vegetables, perfect for cozy evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup lentils (preferably green or brown) Choose green or brown lentils for best texture.
  • 1/2 cup sun-dried tomatoes, chopped Chop the sun-dried tomatoes for better incorporation.
  • 1 medium onion, diced A yellow or white onion works well.
  • 2 cloves garlic, minced Use fresh garlic for the best flavor.
  • 4 cups vegetable broth Use low-sodium broth for a healthier option.
  • 1 medium carrot, diced Adds sweetness and color to the soup.
  • 1 stalk celery, diced Gives a nice crunch and flavor.
  • 1 teaspoon dried basil Can substitute with fresh basil if desired.
  • to taste Salt and pepper Adjust to your preference.
  • 2 tablespoons Olive oil for sautéing Use high-quality olive oil for depth of flavor.

Method
 

Preparation
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, and sauté until it’s translucent, about 5 minutes. Then, add the minced garlic and continue to stir for another minute until fragrant.
  2. Toss in the diced carrot and celery, stirring well. Cook for about 4-5 minutes until the vegetables start to soften.
  3. Add the lentils and chopped sun-dried tomatoes to the pot. Mix everything together, allowing the flavors to mingle.
  4. Slowly pour in the vegetable broth and add dried basil, along with a good pinch of salt and pepper. Stir to combine.
  5. Bring the mixture to a boil, and then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes until the lentils are tender and fully cooked.
  6. Taste the soup and adjust the seasoning as needed. If you prefer a creamier texture, feel free to mash a few of the lentils against the side of the pot to thicken the soup.
  7. Ladle the soup into bowls, and feel free to top it off with your favorite ingredients like fresh herbs or a drizzle of olive oil.

Notes

Substitutions: Add spinach or kale for more greens, or substitute sun-dried tomatoes with roasted red peppers. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.