Hearty Lentil & Sun-Dried Tomato Soup

There’s something deeply satisfying about a big pot of soup bubbling away on the stove during winter. It makes the house smell wholesomely amazing, feels vaguely like you’ve got your life together, and generally guarantees the next few days’ lunches are sorted too.

This lentil and sun-dried tomato soup is rich, hearty and full of comforting flavours. The lentils make it nice and filling, while the sun-dried tomatoes bring a delicious depth and sweetness that takes it beyond your average tomato soup. Don’t forget plenty of freshly cracked black pepper on top. Tomato soup without it is kind of like fries without sauce. Add a cold winter’s day and you’ve got yourself a combination right up there with a hot water bottle and rain falling on the roof.

Nutrition Bite: The hero ingredient in this soup is sun-dried tomatoes. Rich in the antioxidant  lycopene, they may help support heart health and reduce inflammation in the body. Their concentrated flavour also comes with a nutritional boost, providing vitamin C, potassium and other beneficial plant compounds that support overall wellbeing.

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1 small red onion, finely diced
• 3 cloves garlic, crushed
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp dried parsley
• 1 tbsp tomato paste
• Pinch of chilli flakes (optional)
• 4½ cups chicken stock
• ½ cup red lentils, rinsed
• 400g can crushed tomatoes
• 1 cup of sun-dried tomatoes, sliced
• 1 cup cream
• ¾ cup grated parmesan cheese
• Sea salt and freshly cracked black pepper
• Fresh parsley, to serve

Method

1. Heat the olive oil and butter in a large saucepan over medium heat. Add the red onion and cook for 4–5 minutes until softened. Stir through the garlic, oregano, thyme and parsley and cook for a further minute until fragrant.
2. Add the tomato paste and chilli flakes and cook for 1–2 minutes, stirring, until the mixture begins to thicken.
3. Pour in the chicken stock, then add the lentils and crushed tomatoes. Season with salt and pepper and bring to a gentle simmer. Cook for 15–20 minutes, stirring occasionally, until the lentils are tender.
4. Stir through the sun-dried tomatoes, cream and parmesan cheese. Continue cooking for 5 minutes until the soup is heated through and creamy.
5. Ladle into bowls and serve topped with fresh parsley and cracked black pepper.

Download and print the recipe here