Creamy Tomato Lentil Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, (diced)
• 4 garlic cloves, (minced)
• Pinch red pepper flakes, (or to taste)
• 1 teaspoon dried oregano
• 3 cups vegetable broth
• 1 1/4 cup split red lentils
• 1 (28 ounce/794 gram) can diced tomatoes
• 1/2 cup full-fat coconut milk
• 1 teaspoon organic granulated sugar
• Salt and pepper, (to taste)
• 1 cup fresh basil, (chopped)

Instructions

1. 1

   Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Sweat the onion for about 5 minutes, stirring frequently, until it becomes soft and translucent. Stir in the garlic, red pepper flakes, and oregano. Cook the mixture for about a minute more, stirring constantly, until the garlic becomes very fragrant.

2. 2

   Stir in the broth and lentils. Raise the heat and bring the liquid to a boil, then lower the heat and let it simmer for about 10 minutes, until the lentils have started to soften and expand, but are still slightly undercooked.

3. 3

   Stir in the tomatoes. Raise the heat to bring the mixture back to a boil, then reduce and let it simmer for 10 minutes longer, until the soup has thickened and the lentils are very soft.

4. 4

   Remove the pot from heat. Blend the soup, either leaving it in the pot and using an immersion blender, or by transferring it to blender and blending in batches. Always use caution when blending hot liquids.

5. 5

   Return the soup to the pot if you transferred it to the blender. Stir in the coconut milk and warm the soup back up on the stove if it has cooled down too much. Stir in the sugar, then season the soup with salt and pepper to taste. Stir in the basil.

6. 6

   Ladle into bowls and serve.