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In the realm of comforting meals, few dishes can compete with a warm bowl of creamy tomato and lentil soup. This recipe not only satisfies the palate but also nourishes the body, making it an ideal choice for a cozy dinner or a quick lunch. The rich flavors of tomatoes, combined with the hearty texture of lentils, create a harmonious blend that is both satisfying and wholesome. What sets this dish apart is its simplicity; it’s cooked in just one pot, minimizing cleanup while maximizing flavor.

One-Pot Creamy Tomato and Lentil Soup

Discover the delicious ease of a warm bowl of one-pot creamy tomato and lentil soup. This recipe brings together rich tomatoes and hearty lentils for a flavorful and nutritious meal, perfect for busy evenings or quick lunches. Minimal cleanup and maximum flavor make this dish a kitchen favorite. Packed with protein, fiber, and essential vitamins, it’s not just comforting but also supports your health. Try this recipe for a wholesome and satisfying experience!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, finely diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 can (14 ounces) diced tomatoes, undrained

1 cup red lentils, rinsed and drained

6 cups vegetable broth

1 cup full-fat coconut milk (for a rich, creamy texture)

Salt and freshly ground black pepper, to taste

Fresh parsley or basil leaves, for garnish (optional)

Lemon wedges, for serving (optional)

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the finely diced onion, minced garlic, diced carrots, and diced celery. Sauté the mixture for about 5-7 minutes until the onions are translucent and the vegetables are tender. Stir occasionally to prevent sticking.

    Add the Spices: Sprinkle in the dried thyme, oregano, and smoked paprika. Stir well and cook for an additional 1-2 minutes until the aromas are released and fragrant.

      Incorporate Tomatoes and Lentils: Pour in the canned diced tomatoes with all their juices, followed by the rinsed red lentils. Add the vegetable broth and increase the heat, bringing the mixture to a rapid boil.

        Simmer the Soup: Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer gently for about 25-30 minutes, or until the lentils are soft and fully cooked. Remember to stir occasionally to prevent any ingredients from sticking to the bottom of the pot.

          Blend for Creaminess: After the lentils are cooked through, take an immersion blender and blend the soup directly in the pot until it reaches a smooth and creamy consistency. Alternatively, transfer a portion into a standard blender, blend until smooth, and then return it to the pot.

            Add Coconut Milk: Gradually stir in the full-fat coconut milk and allow the soup to heat through for another few minutes. Adjust the seasoning with salt and freshly ground black pepper to taste.

              Serve: Ladle the warm, creamy soup into bowls. Garnish with freshly chopped parsley or basil leaves if desired. Serve with lemon wedges on the side for an extra zesty kick.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings