Some dinners just know how to make a long day better. Sun Dried Tomato Lentil Soup is thick, creamy, packed with vegetables, and full of rich, savory flavor. Best of all, it comes together in one pot.
Butternut squash and potatoes make it hearty, brown or Puy lentils add satisfying texture, and coconut milk creates a creamy dairy-free broth. Sun dried tomatoes bring concentrated, slightly sweet tomato flavor that makes this simple soup taste extra special.
Make a pot for dinner, serve it with crusty bread, and enjoy a cozy meal with minimal effort.
Table of Contents
Why You’ll Love This Sun Dried Tomato Lentil Soup
- Easy One-Pot Dinner: Everything cooks in one saucepan, which means fewer dishes waiting for you afterward.
- Hearty & Satisfying: Lentils, potatoes, and butternut squash give this soup plenty of staying power.
- Big, Savory Flavor: Sun dried tomatoes, smoked paprika, garlic, and herbs create a rich broth with very little effort.
- Simple to Customize: Adjust the chili, swap vegetables, or change the lentils based on what you have available.
- Meal-Prep Friendly: Make a big batch and enjoy comforting lunches or quick dinners later in the week.
- Perfect for Sharing: Serve it with warm bread for a casual family dinner or a cozy meal with friends.
Ingredients You’ll Need
One of my favorite things about this soup is how ordinary ingredients build layers of flavor when they’re cooked together properly.
You’ll need:
- 1 (10-ounce/280 g) jar sun dried tomatoes in oil: Keep that flavorful oil! You’ll use some to sauté the vegetables.
- 1 large onion, finely chopped: The savory foundation of the soup.
- 3 celery stalks, thinly sliced: Adds freshness and subtle sweetness.
- 6 garlic cloves, crushed: Yes, six. This is a judgment-free garlic zone.
- 1 medium butternut squash: About 2 pounds (900 g) before peeling and seeding, cut into chunks.
- 2 large potatoes: About 1⅓ pounds (600 g) before peeling, cut into chunks.
- 2 teaspoons smoked paprika: Adds warm, smoky depth.
- 1 tablespoon mixed dried herbs: An easy shortcut to plenty of flavor.
- 2 bay leaves: For extra savory depth as the soup simmers.
- ½ teaspoon chili flakes: Optional, but wonderful if you enjoy gentle heat.
- 1 (14-ounce/400 g) can chopped tomatoes: Builds the tomato-rich broth.
- 1 (14-ounce/400 g) can full-fat coconut milk: Makes everything creamy and luxurious.
- 4 cups (1 liter) vegetable stock: Use a flavorful stock you enjoy.
- 18 ounces (500 g) cooked Puy or brown lentils: These hold their shape nicely during simmering.
- 4 tablespoons nutritional yeast: Adds a savory, almost cheesy note.
- Salt and black pepper: Season generously to bring all those flavors together.
A Quick Note About the Sun Dried Tomatoes
Don’t immediately pour away the oil from the jar. Two tablespoons become your cooking oil, carrying concentrated tomato flavor straight into the onion and celery.
It’s a tiny kitchen trick with a surprisingly big payoff. Why reach for plain oil when your tomato jar has already done the flavor homework?
How to Make Sun Dried Tomato Lentil Soup
1. Soften the onion and celery
Heat 2 tablespoons of oil from the sun dried tomato jar in a large saucepan or soup pot over medium-low heat.
Add the finely chopped onion and sliced celery. Cook for 5 to 10 minutes, stirring occasionally, until they’re soft and the onion is translucent.
Don’t rush this stage. Softening these vegetables slowly creates a flavorful base without browning or burning them.
2. Add the hearty vegetables
Stir in the crushed garlic, butternut squash, and potatoes.
Cook for another 2 minutes, stirring frequently. The garlic should become fragrant without turning dark.
Cut the squash and potatoes into reasonably similar-sized chunks. They don’t need to win a geometry competition, but similar pieces will cook more evenly.
3. Wake up the spices
Add the smoked paprika, dried herbs, bay leaves, and optional chili flakes.
Stir everything together and cook for about 1 minute.
Heating dried spices briefly before adding liquid helps release their aroma. You’ll notice the difference almost immediately—the kitchen starts smelling like dinner has serious plans.
4. Build the creamy broth
Pour in the chopped tomatoes, coconut milk, and vegetable stock.
Add the cooked Puy or brown lentils and nutritional yeast. Stir thoroughly, then bring the soup to a gentle simmer.
Full-fat coconut milk gives the broth its creamy texture while balancing the acidity of the tomatoes. Nutritional yeast adds another layer of savory flavor without overpowering the vegetables.
5. Add the sun dried tomatoes
Drain the remaining sun dried tomatoes and chop them finely.
Stir them into the soup.
Because their flavor is concentrated, those little pieces provide bursts of tangy, savory tomato throughout every bowl.
6. Simmer until tender
Let the soup gently simmer for 20 to 30 minutes, stirring occasionally.
It’s ready when the butternut squash and potatoes are completely tender when pierced with a fork.
Keep the heat moderate rather than boiling aggressively. A gentle simmer allows the vegetables to cook evenly while the broth develops flavor.
If the soup becomes thicker than you’d like, simply add a splash of vegetable stock or water.
7. Season and serve
Remove the bay leaves, then taste.
Season generously with salt and freshly ground black pepper. This final adjustment matters because potatoes, lentils, and squash can absorb quite a bit of seasoning.
Spoon the soup into bowls and serve it piping hot with crusty bread.
And yes, dipping the bread directly into the bowl is strongly encouraged.
Chef Omar’s Tips for a Better Bowl
- Use the tomato oil. The seasoned oil from the sun dried tomatoes is packed with flavor, so don’t waste it.
- Keep your vegetable chunks manageable. Smaller pieces cook faster and make the soup easier to eat. Aim for bite-sized chunks rather than giant cubes.
- Choose lentils that hold their shape. Puy and brown lentils are ideal because they stay pleasantly firm rather than disappearing into the broth.
- Taste before adding lots of salt. Vegetable stock, sun dried tomatoes, and nutritional yeast can already contain salt. Season at the end so you’re in control.
- Let it rest if you have time. Like many hearty soups, the flavors become even more harmonious after sitting for a little while.
This is also one of those recipes that can rescue an evening when dinner plans have gone slightly sideways. I’ve made variations of hearty lentil soups when I wanted something comforting without standing over the stove all night. Once the vegetables are chopped and everything reaches the pot, the simmer does the heavy lifting. That’s my favorite kind of kitchen teamwork.
FAQs About Sun Dried Tomato Lentil Soup
Can I use dry lentils instead of cooked lentils?
This recipe is designed around 500 g (18 ounces) of cooked lentils. If starting with dried lentils, cook them separately according to package directions first, then measure the cooked amount needed for the soup. This gives you better control over both texture and liquid levels.
Can I make this soup without coconut milk?
Yes. The coconut milk provides richness and creaminess, but you can substitute another unsweetened creamy alternative suitable for cooking. Keep in mind that the final flavor and texture will change slightly.
Is this soup spicy?
Only mildly. The ½ teaspoon of chili flakes is optional, so leave it out if you’re cooking for anyone sensitive to heat. If your household loves spice, add more to taste.
Can I blend Sun Dried Tomato Lentil Soup?
Absolutely. Blend part of the soup for a creamy-but-chunky consistency, or blend more if you prefer something smoother. Remember to remove the bay leaves before reaching for the blender.
What lentils work best?
Puy lentils or brown lentils are excellent choices because they hold their shape well. Softer varieties may break down more during cooking, producing a thicker texture.
Why is my soup too thick?
The potatoes, squash, and lentils naturally thicken the soup. Just stir in additional vegetable stock or water until it reaches your preferred consistency.
Make Your Next Soup Night Extra Cozy
A comforting dinner doesn’t have to mean hours in the kitchen. Sometimes all you need is one pot, plenty of vegetables, a few clever pantry ingredients, and enough crusty bread to handle serious dipping duties.
This Sun Dried Tomato Lentil Soup brings together creamy coconut milk, smoky paprika, hearty lentils, tender squash, potatoes, and deeply savory sun dried tomatoes in every spoonful. It’s cozy enough for chilly evenings yet practical enough for an ordinary weeknight.
So grab that soup pot and put those sun dried tomatoes to work. Dinner is about to get very, very cozy.
More Cozy Recipes You’ll Love
If this Sun Dried Tomato Lentil Soup earned a spot in your comfort-food rotation, there are plenty more cozy dishes waiting for you at Pulse Recipes. Keep the soup pot handy and try one of these next:
- Craving another hearty bowl? This cozy anti-inflammatory lentil soup is a comforting way to turn simple lentils into a satisfying meal.
- For another delicious twist on lentils, try this caramelized onion red lentil soup, packed with savory flavor and perfect for chilly evenings.
- Love the rich tomato flavor in this recipe? This sun dried tomato corn chowder is another creamy, comforting option worth adding to your dinner list.
- Or take those bold sun dried tomato flavors in a completely different direction with this sun dried tomato orzo pesto salad, a flavorful option when you’re ready to trade the soup bowl for something fresh.
Made this Sun Dried Tomato Lentil Soup? ⭐⭐⭐⭐⭐ Leave a star rating and review below! I’d love to hear how it turned out, what you served with it, and whether your family went back for seconds. Your feedback also helps other home cooks decide what to make next!
Sun Dried Tomato Lentil Soup
- Total Time: 60 minutes
- Yield: 8 servings 1x
Description
This Sun Dried Tomato Lentil Soup is a rich, creamy one-pot meal packed with hearty lentils, butternut squash, potatoes, garlic, and savory sun dried tomatoes. Coconut milk creates a silky broth, while smoked paprika, herbs, and nutritional yeast add layers of comforting flavor. Serve it hot with crusty bread for an easy and satisfying dinner.
Ingredients
- 1 (10-ounce/280 g) jar sun dried tomatoes in oil
- 1 large onion, finely chopped
- 3 celery stalks, thinly sliced
- 6 cloves garlic, peeled and crushed
- 1 medium butternut squash (about 2 pounds/900 g unprepared), peeled, seeded, and cut into chunks
- 2 large potatoes (about 1⅓ pounds/600 g unpeeled), peeled and cut into chunks
- 2 teaspoons smoked paprika
- 1 tablespoon mixed dried herbs
- 2 bay leaves
- ½ teaspoon chili flakes, optional
- 1 (14-ounce/400 g) can chopped tomatoes
- 1 (14-ounce/400 g) can full-fat coconut milk
- 4 cups (1 liter) vegetable stock
- 18 ounces (500 g) cooked Puy or brown lentils
- 4 tablespoons nutritional yeast
- Salt and freshly ground black pepper, to taste
- Crusty bread, for serving, optional
Instructions
- Heat 2 tablespoons of oil from the sun dried tomato jar in a large saucepan or Dutch oven over medium-low heat.
- Add the onion and celery. Cook for 5–10 minutes, stirring occasionally, until softened.
- Add the garlic, butternut squash, and potatoes. Cook for another 2 minutes, stirring frequently.
- Stir in the smoked paprika, dried herbs, bay leaves, and optional chili flakes. Cook for 1 minute, until fragrant.
- Pour in the chopped tomatoes, coconut milk, and vegetable stock. Add the cooked lentils and nutritional yeast. Stir well and bring to a gentle simmer.
- Drain the remaining sun dried tomatoes, finely chop them, and stir them into the soup.
- Simmer gently for 20–30 minutes, stirring occasionally, until the potatoes and butternut squash are fork-tender.
- Remove the bay leaves. Season generously with salt and black pepper. If the soup is thicker than you prefer, stir in a splash of vegetable stock or water.
- Ladle into bowls and serve hot with crusty bread, if desired.
Notes
- Don’t discard the tomato oil: Using 2 tablespoons of oil from the jar gives the soup extra sun dried tomato flavor.
- Lentils: Puy or brown lentils work especially well because they hold their shape during cooking. The recipe calls for already-cooked lentils.
- Adjust the consistency: The soup thickens as it cooks and rests. Add vegetable stock or water for a thinner consistency.
- Make it spicy: Add extra chili flakes if you prefer more heat, or omit them completely for a milder soup.
- Optional creamy texture: Remove the bay leaves and blend a small portion of the soup, then stir it back in.
- Storage: Cool leftovers before refrigerating in an airtight container. Add a little stock or water when reheating if the soup has thickened.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (⅛ of recipe)
- Calories: 390 kcal
- Sugar: 9 g
- Sodium: 650 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 11 g
- Protein: 13 g
- Cholesterol: 0 mg