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As the seasons shift and a chill fills the air, there’s an undeniable comfort found in a warm bowl of soup. The act of gathering around a steaming pot of deliciousness can uplift spirits and create a sense of togetherness, especially on those dreary days when the weather doesn’t invite you outside. I fondly recall the first time I tasted a tomato lentil soup; it was one of those gray days, and I was battling a cold. My mother, with her culinary magic, whipped up a large pot of her renowned lentil soup. The rich aroma enveloped our home, and with each spoonful, I felt a wave of warmth and comfort wash over me—like a hug that chased away the chill.

Creamy Tomato Lentil Soup

Discover the heartwarming comfort of Creamy Tomato Lentil Soup Delight, the perfect cozy dish for cooler days. With a rich blend of lentils, crushed tomatoes, and creamy coconut milk, this soup is nutritious and satisfying. It's simple to prepare and ideal for meal prep or impressing guests. Enjoy it with crusty bread or a fresh salad for a delightful dining experience. Learn how to make this comforting soup and embrace the warmth it brings to your table!
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Ingredients
  

1 cup dried green or brown lentils, rinsed and drained

1 can (15 oz) crushed tomatoes

1 medium onion, diced

2 cloves garlic, minced

3 cups vegetable broth

1 cup coconut milk (full-fat for creaminess)

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves, for garnish

Lemon wedges, for serving

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

    Add Vegetables: Toss in the diced carrots and celery, cooking them for about 5 minutes until they begin to soften.

      Combine Ingredients: Add the rinsed lentils, crushed tomatoes, vegetable broth, ground cumin, smoked paprika, and red pepper flakes to the pot. Stir well to combine all ingredients.

        Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the lentils are tender.

          Add Creaminess: Once the lentils are cooked, stir in the coconut milk. Allow the soup to simmer for an additional 5-10 minutes, adjusting the seasoning with salt and pepper to taste.

            Blend (Optional): For an ultra-creamy texture, you can use an immersion blender to blend part of the soup, or transfer a couple of cups to a regular blender, then return it to the pot.

              Serve: Ladle the soup into bowls, garnish with fresh basil leaves, and serve with lemon wedges on the side for an added zing.

                Prep Time, Total Time, Servings: 10 minutes | 45 minutes | 4 servings