Tomato Lentil Soup
This cozy slow-cooker Tomato Lentil Soup is the perfect bridge between summer and full-on fall comfort food!
Servings: 4
Equipment
- Slow Cooker or Instant Pot
Ingredients
- 5 cups Vegetable Broth
- 2 lbs Tomatoes Roughly chopped and divided
- 1 ½ cups Dried Red Lentils Rinsed
- 6 cloves Garlic Smashed and chopped
- 1 spring Fresh Basil
- ¼ cup Tomato Paste
- 2 tbsp Olive oil
- 1 tsp Sea Salt
- 1 ½ tsp Cane Sugar
- 1 tbsp Fresh Oregano Chopped or 1 tbs dried oregano
- ½ tsp Black Pepper
- 1 cup Fresh Basil Roughly Chopped
- 2 tbsp Lemon Juice About the juice of 1 lemon
- 13.5 oz can Full Fat Coconut Milk
Instructions
- In a 6- to 8-quart slow-cooker, combine 5 cups water, about 1 ½ pounds of the tomatoes, along with any juices, the lentils, garlic, basil sprig, tomato paste, olive oil, salt, sugar, oregano and black pepper. Cook on high for 4 hours.
- Remove and discard the basil sprig. Whisk the soup vigorously to help the tomatoes and lentils fall apart and become smooth.Stir in the remaining tomatoes and chopped basil, plus the lemon juice and the coconut milk. Taste for seasoning and add more salt or pepper if necessary.
- Taste for seasoning and add more salt or pepper if necessary. The soup will thicken as it cools; add more water as necessary for the texture you like!
- Storage Instructions: Let the soup cool completely before storing in an airtight container in the fridge for up to 5 days. It also freezes well for up to 3 months in a freezer safe container or bag.
- Reheating Instructions: Reheat on the stovetop over medium-low heat, stirring occasionally, and add a splash of water if it has thickened. From frozen, thaw overnight in the fridge before reheating, or warm gently on the stovetop over low heat, stirring often, until fully heated through