Creamy Lentil Sun-dried Tomato Soup

Name: Sup Tomat Lentil Krim yang dijemur
Total time: 40 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons salted butter; 2 shallots, chopped; 2 cloves garlic, chopped; 1 tablespoon Italian seasoning ((see note)); 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 ((or canned coconut milk)); 3/4 cup grated parmesan cheese; fresh parsley for serving

A deliciously wonderful cozy bowl of soup, serve with warm crusty bread - perfect soup for freezing!

⏱️ 40 min 🔪 Prep: 15 min 🔥 Cook: 25 min 📊 Medium 👁️ 17 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

6 servings

2 tablespoons salted butter
2 shallots, chopped
2 cloves garlic, chopped
1 tablespoon Italian seasoning ((see note))
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 ((or canned coconut milk))
3/4 cup grated parmesan cheese
fresh parsley for serving

Steps

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!