Creamy Tomato-Lentil Soup
- Yield: 4 to 6 servings 1x
Ingredients
1/2 cup olive oil
2 each: medium-large onions, carrots, and celery, cut into small dice
1 teaspoon hot red pepper flakes
4 cans (28 ounces) crushed tomatoes or whole tomatoes packed in puree (preferably San Marzano)
Salt and ground black pepper
1 can (6 ounces) tomato paste (if you need it)
1 can (13.5 ounces) full-fat coconut milk
3 cups cooked lentils (if using canned lentils, drain them)
Instructions
- Heat oil in a large pot over medium-high heat; add the onions, carrots, celery, and pepper flakes; cook until vegetables soften, 5 to 7 minutes.
- Stir in the tomatoes; rinse out the with cans with 1 cup of water and add to the pot. Bring to a simmer; reduce heat to medium-low, and continue to simmer, partially covered, until the sauce thickens and flavors meld, about 20 minutes. Taste the sauce and season with salt and pepper. If the sauce is thin, stir in tomato paste to desired consistency and simmer to blend flavors, a few minutes longer. Cool the sauce and divide it among four 1-quart sealed containers. (Can be refrigerated a couple of weeks or frozen several months.)
- To make the soup, in a soup kettle bring 1 quart of sauce along with the coconut milk and lentils to a simmer. Continue to simmer to thicken and blend flavors, about 5 minutes longer. Serve
Notes
For extra color and flavor, feel free to add fresh or dried herbs to the soup–thyme, basil, rosemary and dill are all good choices. Start with a teaspoon of dried herbs and add continue to add to taste. As for fresh, figure a tablespoon of fresh thyme or rosemary, a couple of tablespoons of fresh dill, or 1/4 cup fresh basil.
Find it online: https://www.copperhouseevents.com/creamy-tomato-lentil-soup/