This creamy, hearty vegan sun dried tomato lentil soup is really filling, flavourful and warming; the perfect comfort food meal for cold weather.
Packed with vegetables and lentils and flavoured with sun dried tomatoes, herbs and smoked paprika, this soup is easy to make in one pot.
This sun dried tomato lentil soup is the perfect hearty, healthy, comforting Autumnal meal.
It is easy to make but tastes great and is so filling and satisfying. It is quite a thick soup, more of a stew really; all you need to serve it with is a bit of crusty bread to mop up the juices, my pumpkin focaccia goes especially well!
Ingredient Details:
Cooked lentils: I use pre-cooked, packaged puy lentils but tinned brown or green lentils will also work. I use two packets of Merchant Gourmet brand puy lentils. Alternatively you can cook your own from dried and add them to the soup once they are cooked.
Sun dried tomatoes: You want to use the kind that come preserved in a jar of oil, not the fully dried ones. I use a whole 280g jar in this soup, and also use some of the oil for frying the vegetables.
Coconut milk: A tin of full fat coconut milk adds richness and a creamy texture; it does not make the soup taste of coconut.
Stock: Use a good quality vegetable bouillon if possible. I like Marigold.
Potatoes: A floury variety rather than a waxy one will help give the soup a creamy texture. Floury potato varieties include Maris Piper, King Edward and Desiree.
Onion + garlic: Either one large brown onion or about a cup of diced frozen onion. You can use fresh or frozen garlic as well.
Vegetables: I go for celery and butternut squash.
Herbs and spices: Mixed dried herbs, bay leaves, smoked paprika, nutritional yeast for umami and an optional sprinkle of chilli flakes.
Top Tips:
Don't under-season the soup. A bit of salt and pepper makes a big difference to the flavour. If you think it is lacking in flavour you probably just need to add more salt.
For even more flavour you can add a glass of white wine to the vegetables once they have been fried; simmer until it is cooked off before adding the stock.
Sweet potatoes work well in place of the butternut squash.
You will need a large saucepan with a capacity of at least 6 litres to make this soup.
Storage And Freezing:
- To store: let the sun dried tomato lentil soup cool then place any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on the stovetop thoroughly to serve.
- To freeze: this soup freezes well. Allow it to cool completely then place in freezer safe containers in the freezer for up to 3 months. To reheat, thaw the soup in the fridge then heat it in the microwave or on the stovetop until piping hot. You may need to add a little extra stock to thin it out slightly.
Stay in touch with me through social media @ Instagram, Pinterest, TikTok and Facebook, and subscribe via email to get all our latest recipes!
All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full, instead include a link to this post for the recipe.
Sun Dried Tomato Lentil Soup (Vegan)
Equipment
- large saucepan or stock pot (6 litre capacity)
Ingredients
- one 280 g (10 oz) jar sun dried tomatoes in oil
- 1 large onion finely chopped
- 3 sticks celery thinly sliced
- 6 cloves garlic peeled and crushed
- 1 medium butternut squash (about 900g unprepared weight) peeled, deseeded and cut into chunks
- 2 large potatoes (about 600g unpeeled weight) peeled and cut into chunks
- 2 teaspoons smoked paprika
- 1 Tablespoon mixed dried herbs
- 2 bay leaves
- ½ teaspoon chilli flakes (optional)
- one 400 g (14 oz) tin chopped tomatoes
- one 400 g (14 oz) tin full fat coconut milk
- 1 litre (4 cups) vegetable stock
- 500 g (18 oz) cooked puy or brown lentils
- 4 Tablespoons nutritional yeast
- salt and pepper
Instructions
- Heat 2 Tablespoons of the oil from the jar of sun dried tomatoes in a large saucepan. Add the onion and celery and cook over a low heat for 5-10 minutes until softened.1 large onion, 3 sticks celery
- Add the garlic, butternut squash and potato and continue to cook for a couple more minutes, stirring often.6 cloves garlic, 1 medium butternut squash (about 900g unprepared weight), 2 large potatoes (about 600g unpeeled weight)
- Add the smoked paprika, dried herbs, bay leaves and chilli flakes and cook for another minute.2 teaspoons smoked paprika, 1 Tablespoon mixed dried herbs, 2 bay leaves, ½ teaspoon chilli flakes
- Add the tinned tomatoes, coconut milk, stock, lentils and nutritional yeast, bring up to a gentle simmer.one 400 g (14 oz) tin chopped tomatoes, one 400 g (14 oz) tin full fat coconut milk, 1 litre (4 cups) vegetable stock, 500 g (18 oz) cooked puy or brown lentils, 4 Tablespoons nutritional yeast
- Drain the sun dried tomatoes, finely chop them and add them to the pan. Simmer the soup for 20-30 minutes, stirring every now and again, until the butternut squash and potatoes are soft.one 280 g (10 oz) jar sun dried tomatoes in oil
- Season generously with salt and pepper and serve with bread.salt and pepper
Val
This is a really tasty recipe. I made it as per the recipe other than using cashew cream instead of coconut milk. It is really delicious and easy to make. Great for meal prep - I have four portions stashed in the freezer.
Anne Boyd
Loved this soup. It’s very think and it makes a lot. I appreciate a green lentil soup as a change from red lentil soup.
I know this is a significant change from the recipe, but I decided to leave out a can of coconut milk. And for me it was the right decision, the result was a robust tomato veg soup.