Description
A rich and creamy lentil soup infused with the tangy flavor of sun-dried tomatoes, blended with aromatic shallots, garlic, and Italian seasoning. This comforting soup is finished with cream and parmesan cheese, perfect for a hearty meal accompanied by crusty bread or a grilled cheese sandwich.
Ingredients
Base Ingredients
- 2 tablespoons salted butter
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 1 tablespoon Italian seasoning
- 1 tablespoon tomato paste
- Chili flakes, to taste
Soup Ingredients
- 4 cups broth (vegetable or chicken)
- 1/2 cup red or green lentils
- 1 can (14 ounce) diced tomatoes
- Salt and black pepper, to taste
- 1 jar (8 ounce) sun-dried tomatoes, sliced
Finishing Ingredients
- 1 cup cream (or canned coconut milk for dairy-free option)
- 3/4 cup grated parmesan cheese
- Fresh parsley for serving
Instructions
- Sauté Aromatics: Melt the butter in a Dutch oven over medium heat. Add the chopped shallots and garlic, then stir in the Italian seasoning. Cook until the shallots begin to caramelize, about 5 minutes, stirring occasionally to prevent burning.
- Develop Tomato Base: Reduce the heat to low and add the tomato paste and chili flakes to the pan. Cook for 2 minutes, stirring frequently, until the mixture thickens and becomes fragrant.
- Simmer Soup: Stir in the broth, lentils, and diced tomatoes. Season with salt and black pepper to taste. Increase the heat to medium and let the soup simmer for 15 minutes, or until the lentils are soft and cooked through.
- Add Creamy Elements: Mix in the sliced sun-dried tomatoes, cream (or coconut milk), and grated parmesan cheese. Stir continuously and cook for 5-10 minutes until the soup is creamy, hot, and well combined.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve warm. Pair it with crusty bread or a grilled cheese sandwich for a satisfying meal.
Notes
- Italian seasoning can be homemade or store-bought; it usually contains a blend of basil, oregano, rosemary, thyme, and marjoram.
- Use red lentils for a faster cook time and smoother texture; green lentils will hold their shape more.
- For a vegan version, substitute butter with olive oil, cream with canned coconut milk, and omit or replace parmesan with a vegan cheese alternative.
- Adjust chili flakes according to your preferred spice level.
- Sun-dried tomatoes packed in oil tend to have richer flavor, but drained dry sun-dried tomatoes also work well.
- Simmering until lentils are soft is crucial for achieving the perfect soup consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
