Creamy Lentil Sun-dried Tomato Soup.
Ingredients
- 2 tablespoons salted butter
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 1 tablespoon Italian seasoning
- 1 tablespoon tomato paste
- chili flakes
- 4 cups broth
- 1/2 cup red or green lentils
- 1 can (14 ounce) diced tomatoes
- salt and black pepper
- 1 jar (8 ounce) sun-dried tomatoes, sliced
- 1 cup cream
- 3/4 cup grated parmesan cheese
- fresh parsley for serving
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Instructions
- 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!
Source
Original recipe: View Original
