Creamy Tomato Lentil Soup
A warm soup combining cooked lentils, tomatoes, and cream into a smooth, thick base. Customizable vegetables and aromatics create flavor variations across one adaptable recipe.
Ingredients
Method
Dice the onion, garlic, celery, and carrot. Rinse the lentils under cold water.
Heat olive oil in a large pot over medium heat. Add onion, garlic, celery, and carrot; sauté 5 minutes until softened.
Stir in tomato paste and cook 1 minute. Add canned tomatoes, lentils, vegetable broth, and bay leaves. Bring to a boil.
Reduce heat and simmer 25–30 minutes until lentils are tender and beginning to break down.
Remove bay leaves. Using an immersion blender, blend soup until smooth, or transfer in batches to a regular blender and puree; return to pot if needed.
Stir in heavy cream. Heat through over low heat, 2–3 minutes. Do not boil.
Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →