Creamy Tomato Lentil Soup

I created this recipe to make a truly creamy tomato soup with added lentils for extra protein. Cooking the cream and butter until it resembles melted cheese adds to the scrumptious gooeyness. It is quick and easy to make, plus it satiates, leaving one happy and full.

 6 servings

INGREDIENTS:

1 tablespoon extra virgin olive oil

1 large shallot, minced (about ½ cup minced)

2 large garlic cloves, minced

1 tablespoon Italian seasoning

⅛ teaspoon red pepper flakes

¾ cup red lentils, rinse under running water and drain

1 (28-oz) canned tomatoes, crushed by your hands

1 quart chicken broth

½ teaspoon sea salt

4 tablespoons butter

1 cup heavy cream

Freshly grated Reggiano Parmigiano cheese

4 tablespoons Italian parsley, chopped(optional)

DIRECTIONS:

Heat the olive oil over medium-high heat in a large, non-reactive saucepot. When it ripples, add the shallot and saute until slightly caramelized. Add the garlic, Italian seasoning, and pepper flakes. Stir for thirty seconds. Add the lentils, tomatoes, chicken broth, and salt. Bring to a boil and reduce to a simmer.

In the meantime, heat the butter and one cup of cream over medium-high heat. Bring to a boil and reduce to a simmer, stirring occasionally, until the cream thickens and resembles melted cheese and brown bits. Reserve hot.

When the lentils have simmered until soft, for about fifteen to twenty minutes, puree half in a blender and return to the saucepot. Stir in the thickened cream. Taste, Think, Transform with salt.

Serve hot, garnished with grated cheese.

Creamy Tomato Lentil Soup

Creamy Tomato Lentil Soup
Yield: 6
Author:
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
I created this recipe to make a truly creamy tomato soup with added lentils for extra protein. Cooking the cream and butter until it resembles melted cheese adds to the scrumptious gooeyness. It is quick and easy to make, plus it satiates, leaving one happy and full.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large shallot, minced (about ½ cup minced)
  • 2 large garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • ⅛ teaspoon red pepper flakes
  • ¾ cup red lentils, rinse under running water and drain
  • 1 (28-oz) canned tomatoes, crushed by your hands
  • 1 quart chicken broth
  • ½ teaspoon sea salt
  • 4 tablespoons butter
  • 1 cup heavy cream
  • Freshly grated Reggiano Parmigiano cheese
  • 4 tablespoons Italian parsley, chopped (optional)

Instructions

  1. Heat the olive oil over medium-high heat in a large, non-reactive saucepot. When it ripples, add the shallot and saute until slightly caramelized. Add the garlic, Italian seasoning, and pepper flakes. Stir for thirty seconds. Add the lentils, tomatoes, chicken broth, and salt. Bring to a boil and reduce to a simmer.
  2. In the meantime, heat the butter and one cup of cream over medium-high heat. Bring to a boil and reduce to a simmer, stirring occasionally, until the cream thickens and resembles melted cheese and brown bits. Reserve hot.
  3. When the lentils have simmered until soft, for about fifteen to twenty minutes, puree half in a blender and return to the saucepot. Stir in the thickened cream. Taste, Think, Transform with salt.
  4. Serve hot, garnished with grated cheese.

Nutrition Facts

Calories

339

Fat (grams)

26 g

Sat. Fat (grams)

15 g

Carbs (grams)

17 g

Fiber (grams)

7 g

Net carbs

10 g

Sugar (grams)

3 g

Protein (grams)

10 g

Sodium (milligrams)

934 mg

Cholesterol (grams)

71 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

soup, tomato soup, lentil
soup
American
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Linda HierholzerSOUPSComment