Description
This Tomato Basil Lentil Soup is a comforting dish that combines the sweetness of tomatoes with the aromatic freshness of basil. Packed with wholesome lentils, it’s a vibrant and nutritious meal perfect for any occasion.
Ingredients
Scale
- 1 cup brown or green lentils
- 1 can (14.5 oz) diced tomatoes
- 1 can (14.5 oz) crushed tomatoes
- Optional: 2-3 sun-dried tomatoes, finely chopped
- 1 cup fresh basil, chopped
- 1 medium onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken/beef broth)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- Optional: Red pepper flakes to taste
- Optional: Balsamic vinegar or lemon juice
- Optional: Coconut milk, cashew cream, or heavy cream for creaminess
Instructions
- Begin by washing and preparing your vegetables. Finely dice your onion, carrots, and celery. Mince the garlic. Rinse your lentils thoroughly under cold running water until the water runs clear.
- In a large heavy-bottomed pot or Dutch oven, heat about 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until they begin to soften and become translucent.
- Stir in the minced garlic, dried oregano, and dried thyme. If using, add a pinch of red pepper flakes and any finely chopped sun-dried tomatoes. Cook for another minute until fragrant.
- Add the rinsed lentils to the pot, stirring them in with the softened vegetables. Pour in the canned diced tomatoes (undrained) and the crushed tomatoes. Stir well to combine all the ingredients.
- Carefully pour in the vegetable, chicken, or beef broth. Add a bay leaf to the pot. Season generously with salt and freshly ground black pepper.
- Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are tender.
- Once the lentils are tender, remove the bay leaf and discard it. Stir in the majority of your fresh chopped basil. Taste the soup and adjust the seasonings as needed.
- Ladle the hot soup into bowls. Garnish with an extra sprinkle of fresh basil, a drizzle of good quality olive oil, or perhaps some grated Parmesan cheese. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 15 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Use fresh basil for the best flavor. If your tomatoes are very acidic, a tiny pinch of sugar can help balance the flavors. For a thicker soup, mash a small portion of the cooked lentils against the side of the pot.