If you're looking for a warm and hearty meal that's easy to make and packed with nutrition, this creamy tomato and red lentil soup recipe is perfect for you. This soup is not only delicious, but it's also a great source of protein, fiber, and vitamins. The best part is that it's easy to customize with your favorite spices and ingredients, so you can make it your own.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (28 ounces) diced tomatoes
- 1 cup red lentils, rinsed and drained
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley (optional)
To start, heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and cook until the onion is translucent, about 5 minutes. Stir in the cumin, smoked paprika, salt, and black pepper and cook for another minute.
Add the diced tomatoes, red lentils, and vegetable broth to the pot and bring to a boil. Reduce the heat and let the soup simmer for about 20-25 minutes, or until the lentils are tender.
Using an immersion blender, puree the soup until it's smooth and creamy. If you don't have an immersion blender, you can transfer the soup to a blender or food processor in batches and blend until smooth.
Stir in the heavy cream and chopped parsley (if using). Taste and adjust the seasoning as needed. Serve the soup warm, garnished with additional parsley and black pepper, if desired.