Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes (optional)
- 1 can (14.5 ounces) crushed tomatoes, with liquid
- 4 cups vegetable stock
- 1 cup dried red lentils, thoroughly rinsed
- 1 cup creamy coconut milk
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Warm the olive oil in a large saucepan over medium heat.
- Add the chopped onion and sauté for about 4 minutes until soft and translucent.
- Incorporate the garlic, carrot, and celery, cooking for an additional 5 minutes until the vegetables are tender.
- Sprinkle in the dried basil, oregano, and chili flakes, cooking for another minute until the herbs release their aroma.
- Pour in the crushed tomatoes along with their juices and the vegetable stock, stirring well to combine.
- Bring the mixture to a rolling boil, then add the rinsed lentils.
- Lower the heat and let it simmer uncovered for approximately 20-25 minutes, or until the lentils are soft and cooked through.
- Stir in the coconut milk and season with salt and pepper to taste, warming for an additional 5 minutes.
- For a smoother consistency, blend the soup using an immersion blender or transfer it in batches to a regular blender.
- Serve the soup hot, garnished with fresh basil leaves if desired.
Notes
- For a protein boost, consider adding shredded cooked chicken or turkey just before serving.
- Swap the coconut milk for heavy cream or a dairy-free alternative to explore different flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg