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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Sundried Tomato Lentil Soup

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I talked in this post about how much I love this sausage soup. I’ve made it several times in the last few months. Soup is just such a perfect meal, especially when you’re cooking for one. It saves for several days, heats up well, and you can eat with bread, it’s got every food group. It’s perfect. But I needed to switch it up from the sausage soup classic. So when I was walking through the aisles of Target and saw lentils, I impulse purchased some and decided I would do a lentil soup next. Just to break up the sausage soup a bit.

Lentils are also super in high protein and fiber, so I’m pretty sure they could be called a “super food.” They’re at least a super food in my book. In that they are tasty and healthy. What more do we need from super foods? Antioxidant? Psh.

I decided to go for a sundried tomato flavor for this, a la this recipe. I used a bunch of the same spices. For as good as lentils are, they definitely do require a lot of spices and added flavor to make them tasty.

I have some more flavor ideas for lentil soups, but this was a good one to start with. I’ll definitely be returning to it though. Get ready to be sick of all my lentil soup content. Soups are just too easy, and lentil soups are the easiest.

The fiber in this is intense. Consider yourself warned. My niece recently required a fiber kick, and I’m thinking we should have given her some lentils.

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Sundried Tomato Lentil Soup

  • Author: Audrey
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Ingredients

  • 1 jar sun-dried tomatoes – save the oil, and chop the tomatoes into smaller chunks
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 sweet potatoes, chopped into cubes (about 1 1/2 cups)
  • 2 cups dried lentils, green or brown, rinsed
  • 14 oz crushed tomato
  • 6 cups vegetable or chicken  broth, low sodium
  • 1 tsp Italian seasoning
  • 1 1/2 tsp paprika
  • 1/4 tsp salt and pepper

Instructions

  1. Heat the oil from the sundried tomatoes in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
  2. Add sweet potato and sundried tomatoes. Cook for 7 – 10 minutes or until softened and the onion is sweet. Don’t rush this step, it is key to the flavor base of the soup.
  3. Add all remaining ingredients. Stir.
  4. Increase heat and bring to simmer. Place lid on and turn heat down to medium low. Simmer for 35 – 40 minutes or until lentils are soft.
  5. Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup. Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
  6. Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper.
  7. Serve with warm crusty bread!

Notes

Adapted from Recipe Tin Eats

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