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A bowl of vegan sun dried tomato lentil soup on a plate with slices of bread.
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Sun Dried Tomato Lentil Soup (Vegan)

This creamy, hearty vegan sun dried tomato lentil soup is really filling, flavourful and warming; the perfect comfort food meal for cold weather.
Course Main Course, Soup
Cuisine vegan
Keyword soup
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6 people
Author Domestic Gothess

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