Name: Sundried Tomato Lentil Soup
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

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

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Instructions

Heat the oil from the sundried tomatoes in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
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.
Add all remaining ingredients. Stir.
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.
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.
Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper.
Serve with warm crusty bread!

Notes

Adapted from Recipe Tin Eats