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–+ servings

Sundried Tomato Lentil Soup

This might be my favourite lentil soup of all time. A classic lentil soup recipe with added sundried tomatoes which adds so much flavour.
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Course: dinner, lunch, Soup
Cuisine: dairy free, gluten free, healthy, vegan, vegetarian
Keyword: Dr Stephanies Kitchen, lentil soup, soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 cups
Calories: 213kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 large soup pot
  • 1 wooden spoon

Ingredients

  • 1 tbsp olive oil
  • 1 onion; chopped
  • 2 large carrots; peeled and chopped
  • 2 celery stalks; diced
  • 2 cloves garlic; minced
  • 3/4 cup sundried tomatoes; chopped
  • 1 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 1 tsp sea salt
  • 1 can diced tomatoes (796 mL //27 ounce can)
  • 1 cup dried red lentils; rinsed
  • 6 cups water or broth (homemade preferably!)
  • 1 bay leaf
  • 1 can high quality unsweetened coconut milk I used thai kitchen brand
  • 2 cups spinach

Instructions

  • Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots and celery. Saute for 5-7 minutes until softened.
  • Add garlic and sundried tomatoes, cooking for 1-2 minutes, until fragrant.
  • Stir in the tomato paste, Italian seasoning and sea salt.
  • Add the lentils, diced tomatoes, water, bay leaf. Bring to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes (until the lentils are tender).
  • Stir in the coconut milk and the spinach. Let spinach wilt for 2-3 minutes.
  • Remove the bay leaf. Add salt and pepper to taste.

Nutrition

Serving: 1cup | Calories: 213kcal | Carbohydrates: 27.4g | Protein: 9.8g | Fat: 8.4g | Saturated Fat: 6.7g | Sodium: 450.9mg | Potassium: 708.7mg | Fiber: 10g | Sugar: 6.1g