halfbakedharvest5.0
Creamy Lentil Sun-dried Tomato Soup
A deliciously wonderful cozy bowl of soup, serve with warm crusty bread - perfect soup for freezing!
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Melt the butter with the shallots and garlic in a Dutch oven set over medium heat. Add the Italian seasoning. Cook until the shallots begin to caramelize, about ⏱️ 5 minutes. Reduce the heat to low, add the tomato paste and chili flakes. Cook for ⏱️ 2 minutes until thickened. Stir in the broth, lentils, and diced tomatoes. Season with salt and pepper. Simmer over medium heat for ⏱️ 15 minutes until the lentils are soft. 2. Add the sliced/chopped sun-dried tomatoes, the cream, and parmesan, stirring until creamy and steamy, ⏱️ 5-10 minutes 3. Ladle the soup into bowls and top with fresh parsley. Highly recommend warm, crusty bread for dipping. Or go for a grilled cheese. Enjoy!
garlic, chopped2 cloves(14 ounce) diced tomatoes1 canItalian seasoning (see note)1 tablespoontomato paste1 tablespoonchili flakesbroth4 cupscream (or canned coconut milk)1 cup
Nutrition Facts
calories
294 kcal
serving Size
1 serving
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