Next Post
This post may contain affiliate links, please see our privacy policy for details.
Creamy Lentil Sun-dried Tomato Soup, the coziest bowl of winter soup. Make this all in one pot with a mix of garlic, shallots, Italian seasoning, chili flakes, tomato paste, canned diced tomatoes, and sun-dried tomatoes, too. Add lentils, then make it creamy with a swirl of cream and melty parmesan cheese. Serve with crusty bread or grilled cheese for a wonderfully cozy bowl of soup. It’s so delicious. And great for just about any night of the week!
Well, this is new for me. A lentil recipe! I have only a few on the site right now, but you really have to search for them. One of them is my coconut sweet potato lentil soup, which proved itself to be popular year after year. The others you can search for, mostof them are older recipes.
My family isn’t the lentil group. They don’t really love beans either, but I do sneak those in!
Lentils are not my day-to-day, but when the family is off traveling, and I’m left cooking alone. Then I make lentils!
My sister-in-law, Lyndsie, requested this recipe. She mentioned how much she loves lentil soup. She said she had just gotten back from the store and was going to make some!
So I followed her lead and made this creamy bowl the day after Christmas. It was very snowy and chilly out so this was just perfect with warm bread for dipping. I had it ready in way less than an hour too! It’s cozy and chock full of tomatoes and protein!
This one is definitely for all our vegetarian friends!
These are the details
Ingredients
- salted butter
- shallots
- garlic
- Italian seasoning
- tomato paste
- chili flaked
- broth
- red or green lentils
- diced tomatoes
- oil-packed sun-dried tomatoes
- cream – or you can use canned coconut milk, but I like cream
- parmesan cheese
- fresh parsley – or try fresh basil, that would be great too
Special Tools
You don’t need much for this recipe. Just your favorite Dutch oven or soup pot and the best wooden spoon you’ve got!
Steps
Step 1: cook the lentils
Start with some butter, shallots, and garlic. Get those cooking in your Dutch oven. Mix in some Italian seasoning.
I like to make my own blend with dried basil, oregano, thyme, rosemary, and sage. Sometimes I’ll add paprika too.
Next, mix in the broth and lentils. I use either red or green. Add the diced tomatoes. Now simmer the soup until the lentils are soft.
Step 2: add everything else
This is basically the final step. Mix in the jar of chopped/sliced sun-dried tomatoes, cream, and parmesan.
Let the soup cook until it’s creamy and steamy! It will smell pretty delicious at this point!
Step 3: serve
Ladle the soup into bowls and top with fresh parsley. You can definitely add parmesan on top, too. It will melt and be so yummy.
Then what you serve with this is important. At the very least, you’ll need crusty, warm bread for dipping. I love the Whole Foods ciabatta.
Or make grilled cheese, just like you would in middle school. Soft bread, cheddar slices, and butter. That will be scrumptious!
One last tip
If you’re looking for a freezer meal, freeze the soup once it’s complete. Then, when you’re ready to serve, thaw the soup in a pot and add an extra cup of water to help thin it out if needed.
Finish cooking as directed – then serve! Super easy!
Looking for other easy winter recipes? Here are a few ideas:
Crockpot Creamy Buffalo Chicken Meatballs
One Pot Buffalo Chicken “Helper”
Healthier Homemade One Pot Hamburger Helper
Broccoli Cheddar Chicken and Rice Casserole
One Pan Autumn Chicken and Wild Rice Casserole
Easy Southern Style Baked Mac and Cheese
Pumpkin Cheese Stuffed Pasta Bolognese Bake
One Skillet Cheesy Broccoli Cheddar Orzo Bake
Lastly, if you make this Creamy Lentil Sun-dried Tomato Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Lentil Sun-dried Tomato Soup
Servings: 6
Calories Per Serving: 294 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons salted butter
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 1 tablespoon Italian seasoning (see note)
- 1 tablespoon tomato paste
- chili flakes
- 4 cups broth
- 1/2 cup red or green lentils
- 1 can (14 ounce) diced tomatoes
- salt and black pepper
- 1 jar (8 ounce) sun-dried tomatoes, sliced
- 1 cup cream (or canned coconut milk)
- 3/4 cup grated parmesan cheese
- fresh parsley for serving
Instructions
- 1. Melt the butter with the shallots and garlic in a Dutch oven set over medium heat. Add the Italian seasoning. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and chili flakes. Cook for 2 minutes until thickened. Stir in the broth, lentils, and diced tomatoes. Season with salt and pepper. Simmer over medium heat for 15 minutes until the lentils are soft. 2. Add the sliced/chopped sun-dried tomatoes, the cream, and parmesan, stirring until creamy and steamy, 5-10 minutes 3. Ladle the soup into bowls and top with fresh parsley. Highly recommend warm, crusty bread for dipping. Or go for a grilled cheese. Enjoy!
Notes
Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.
This post was originally published on January 22, 2025
Great recipe, followed to the T.
How did yours turn out so deliciously red looking?
Hey Derek,
I’m grateful you tried this recipe and took the time to comment. Delighted it turned out!
The color came from the sun-dried tomatoes:)
Happy Thanksgiving!
I have home-dehydrated tomatoes, will those work? How much?
Hi Laurie,
So sorry, I would not recommend the dehydrated tomatoes for this recipe. Please let me know if I can help in any other way!
Amazing!! I just made this tonight and I devoured my bowl. I doubled the lentils, used cashew cream and left out the parmesan for a vegan version, and blended it up with an immersion blender. Delicious!
Hey Haley,
Awesome! I’m so glad to hear this recipe turned out well for you, thanks for making it!
Fantastic! Used crushed Red Pepper to eye and thickened it up with a little cornstarch slurry. Also added Ground Beef for some protein! SOOOOO good. My grandma always made lentil soup for us, so I look forward to keeping this for years to come for my friends and family.
Hey Olivia,
Happy Sunday! Thanks a bunch for giving this recipe a try, I love to hear it turned out well for you!
Making this again!! It is delicious and so easy. Follow the recipe exactly except I use crushed tomatoes instead of diced. My granddaughter and I love this. Thank you.
Hey Jean,
Fantastic! I’m so glad to hear this recipe was a hit, thanks a bunch for making it!🍁
Ummm…more or actually some instruction on cooking the lentils.
Also crockpot instructions would be appreciated.
Hi Lucy,
Sorry, but I did not test this recipe in the crockpot, so I do not have those instructions. Is there something specific that you need for the lentils? You are going to cook them in step 1 with the broth and tomatoes. Simmer for 15 minutes until the lentils are soft. Please let me know if I can help further! xT
Hello! What broth? Chicken or veg? Thanks!!
Hi Natasha! I usually use chicken broth for this soup! 🙂 xT
Hi Tieghan. Would this soup taste good with rotisserie chicken added aswell? I have rotisserie chicken to use up and thought it might taste good in this soup. Thoughts?
Hi Rebecca! Yes, this would definitely be yummy with rotisserie chicken added in for some protein! Hope you enjoy! xT
This Creamy Lentil Sun-dried Tomato Soup sounds like the perfect cozy meal for chilly days—so hearty and comforting with all those delicious flavors! I love how easy it is to make in one pot too. It actually reminds me of how great a rich, creamy Cookout Milkshakes would be alongside a warm soup like this. Their classic vanilla or strawberry milkshake would balance the savory flavors so well and make for a truly satisfying meal. Definitely adding this soup to my winter recipe list!
Thanks so much, Elijah! I hope you love this recipe! xx
Wondering about an entire 8 oz jar of sun dried tomatoes??
Seems like a lot and it doesn’t overpower?
Hi Julie,
You can totally reduce that if you wanted to:) I hope you love this dish, please let me know if you give it a try! xx
This has been on heavy rotation in our house since it hit the website. The flavors are perfect and I’ll take any reason to use lentils.
Thanks so much, Beth:) Love to hear this!
Made this as written and it turned out great. Very delicious. I’ll definitely be making it again and again.
Hey Natalia,
Happy Sunday!! I appreciate you trying this recipe and your feedback, love to hear it turned out well! xx
I made this tonight for dinner and it was amazing! I cooked the recipe exactly how it was written. Honestly all of the soup recipes I’ve tried from your books or website have always been spectacular. My husband went for seconds which means this is a winner! Thank you for always having amazing recipes.
Hey Raquel,
Wonderful! Love to hear this dish turned out well for you, thanks for trying it! xx
Hi Tieghan, I made this delicious soup last week, and my family truly enjoyed it. I plan to make it again this week, as it’s still cold here. It is a very filling soup with a lot of taste. I love your recipes. Thank you for sharing!
~Sue
Hey Susan,
Thanks so much! Love to hear this recipe turned out well for you, I appreciate you giving it a try! Stay warm! xx
Another amazing recipe from Half Baked Harvest! This soup is incredible and simple to make.
Hey Courtney,
Yay! Love to hear this:) Thank you so much for making this recipe and your comment! Have the best day!!
Amazing! I sauteed the onions, then added the sun-dried tomatoes (held the amount), garlic to sauteed together. Then added the tomatoes. Seasoned everything and salted. Then added the lentils, 1/2 cup of red and 1/8th green. Added the liquid and somewhere to lentils were cooked. Then I used my Emersion blender to lightly blend the ingredients.
Hey Jay,
Awesome! So glad to hear this recipe turned out well for you, thanks for giving it a try! xxT