Name: Sun Dried Tomato Lentil Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
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

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

Scale

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

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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