Creamy Sundried Tomato Lentils | Better Than Takeout

Creamy Sundried Tomato Lentils — A hearty, comforting dinner ready in 30 minutes. Better than takeout, packed with protein and flavor. After making this many times, I’ve discovered the trick to the creamiest texture is to blend a portion of the lentils. The result is a rich, velvety soup that’s perfect for busy weeknights. If you love recipes like this, you’ll also enjoy Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast and Dr Pepper Brownies with Rich Chocolate Sauce Recipe.

What You'll Need for Creamy Sundried Tomato Lentils | Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup green lentils
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup sundried tomatoes
• 4 cups vegetable broth
• 2 cloves garlic
• 1 onion
• 2 carrots
• 2 celery stalks
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 1/2 tsp red pepper flakes (optional)
• Optional: Fresh parsley
• Optional: Crusty bread
• Optional: Grated Parmesan cheese

How to Make Creamy Sundried Tomato Lentils | Better Than Takeout

1. Sauté vegetables: In a large pot, sauté onion, carrots, celery, and garlic until softened.
2. Cook lentils: Add lentils, diced tomatoes, sundried tomatoes, vegetable broth, thyme, oregano, bay leaf, salt, pepper, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
3. Blend for creaminess: Using an immersion blender, blend a portion of the lentils until smooth. Alternatively, you can blend 2 cups of the soup in a regular blender, then return it to the pot.
4. Finish and serve: Stir in spinach until wilted. Taste and adjust seasoning if needed. Serve hot with your choice of toppings.

Storing & Reheating Creamy Sundried Tomato Lentils | Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated.

Freezing Creamy Sundried Tomato Lentils | Better Than Takeout

Freeze individual portions for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.

Recipe Notes

• Chef tip: For a smoother soup, blend a portion of the lentils until smooth before serving.
• Best substitution: You can substitute the sundried tomatoes with sun-dried tomato paste for a similar flavor.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for easy meals later.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, add more broth or water to reach your desired consistency.

Creamy Sundried Tomato Lentils | Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

4-6 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 cup green lentils
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup sundried tomatoes
• 4 cups vegetable broth
• 2 cloves garlic
• 1 onion
• 2 carrots
• 2 celery stalks

Seasonings

• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 1/2 tsp red pepper flakes (optional)

Optional Toppings

• Fresh parsley
• Crusty bread
• Grated Parmesan cheese

Instructions

1. Sauté vegetables: In a large pot, sauté onion, carrots, celery, and garlic until softened.
2. Cook lentils: Add lentils, diced tomatoes, sundried tomatoes, vegetable broth, thyme, oregano, bay leaf, salt, pepper, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
3. Blend for creaminess: Using an immersion blender, blend a portion of the lentils until smooth. Alternatively, you can blend 2 cups of the soup in a regular blender, then return it to the pot.
4. Finish and serve: Stir in spinach until wilted. Taste and adjust seasoning if needed. Serve hot with your choice of toppings.

Notes

• Chef tip: For a smoother soup, blend a portion of the lentils until smooth before serving.
• Best substitution: You can substitute the sundried tomatoes with sun-dried tomato paste for a similar flavor.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for easy meals later.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, add more broth or water to reach your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes.
• Make ahead: This soup can be made ahead and reheated.

Nutrition Per Serving

• Calories: 350
• Protein: 20g
• Fat: 5g
• Carbs: 55g
• Fiber: 18g
• Sugar: 6g
• Sodium: 800mg
• Cholesterol: 0mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Sundried Tomato Lentils | Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Creamy Sundried Tomato Lentils | Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!