Creamy Lentil Sun-Dried Tomato Soup

Nutrition values are AI-estimated based on ingredients.

• 1 tbsp butter
• 2-3 shallots, thinly sliced
• 1.5 tsp Italian seasoning
• 0.5 tsp red chili flakes
• 2 tbsp tomato paste
• 5 cups broth
• 1 cup red lentils
• 1 can (14.5oz) diced tomatoes
• 0.5 cup oil-packed sun-dried tomatoes
• 0.5 cup heavy cream
• 0.5 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

1. 1Melt butter in a Dutch oven.
2. 2Add thinly sliced shallots and sauté until softened.
3. 3Stir in Italian seasoning and red chili flakes.
4. 4Add tomato paste and cook for a brief moment.
5. 5Pour in broth and add red lentils, stir and simmer until lentils start to cook.
6. 6Stir in diced tomatoes and sun-dried tomatoes.
7. 7Pour in heavy cream.
8. 8Add grated Parmesan cheese and stir until melted.
9. 9Ladle the soup into bowls.
10. 10Garnish with extra Parmesan cheese and fresh chopped parsley.
11. 11Serve hot with crusty bread.

These instructions are our analysis of the original video. Watch on YouTube →