Creamy Sundried Tomato Lentils – Better Than Takeout
Creamy Sundried Tomato Lentils – A hearty, comforting dinner that’s better than takeout and ready in just 30 minutes. After making this many times, I’ve discovered the trick to the creamiest texture without any dairy. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Greek Grain Bowl with Halloumi and Zucchini Crisps and Easy Roasted Beet Salad with Feta and Cucumber.
Why This Creamy Sundried Tomato Lentils – Better Than Takeout Is Pure Comfort
- Perfect for a quick, satisfying dinner
- Packed with protein and fiber
- Creamy texture without any dairy
- Better than takeout and freezer-friendly
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.
- Green lentils
- Sundried tomatoes
- Onion
- Garlic
- Vegetable broth
- Smoked paprika
- Cumin
- Salt
- Pepper
- Red pepper flakes
- Optional: Fresh parsley
- Optional: Crumbled feta
- Optional: Toasted pine nuts
đź“ť Ingredient Notes
- Green lentils: Make sure to rinse and pick over the lentils before cooking.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking lentils in half the time. → See on Amazon
- Immersion blender — Creates a smooth, creamy texture without transferring hot soup to a blender. → See on Amazon
How to Make Creamy Sundried Tomato Lentils – Better Than Takeout
- Step 1: Sauté onion and garlic until softened. Add spices and cook for 1 minute.
- Step 2: Add lentils, sundried tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender.
- Step 3: Use an immersion blender to partially blend the soup until creamy. Stir in lemon juice and season with salt and pepper.
- Step 4: Serve hot, topped with fresh parsley, crumbled feta, and toasted pine nuts if desired.
Cook's Tips for Perfect Creamy Sundried Tomato Lentils – Better Than Takeout
- Common mistake and fix: Don't overcook the lentils or they'll become mushy. If they're not tender after 25 minutes, add more water and continue cooking.
- : For a smoother texture, blend the soup until completely smooth.
- : Make a big batch and freeze individual portions for easy meals later.
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 recipe can be made ahead and reheated for a quick dinner.
Freezing Creamy Sundried Tomato Lentils – Better Than Takeout
Freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through.
Recipe Notes
- Chef tip: For a spicier version, add more red pepper flakes or a diced jalapeño when sautéing the onion.
- Best substitution: You can substitute the sundried tomatoes for sun-dried tomato paste or fresh tomatoes.
- Make-ahead: This recipe can be made ahead and reheated for a quick dinner.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the lentils aren't tender after 25 minutes, add more water and continue cooking.
Want to level up this recipe?
High-quality vegetable broth — Enhances the flavor of the lentils and adds depth to the soup. → Check price on Amazon
Creamy Sundried Tomato Lentils – Better Than Takeout
Ingredients
Main Ingredients
- Green lentils
- Sundried tomatoes
- Onion
- Garlic
- Vegetable broth
Seasonings
- Smoked paprika
- Cumin
- Salt
- Pepper
- Red pepper flakes
Optional Toppings
- Fresh parsley
- Crumbled feta
- Toasted pine nuts
Instructions
- Step 1: Sauté onion and garlic until softened. Add spices and cook for 1 minute.
- Step 2: Add lentils, sundried tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender.
- Step 3: Use an immersion blender to partially blend the soup until creamy. Stir in lemon juice and season with salt and pepper.
- Step 4: Serve hot, topped with fresh parsley, crumbled feta, and toasted pine nuts if desired.
Notes
- Chef tip: For a spicier version, add more red pepper flakes or a diced jalapeño when sautéing the onion.
- Best substitution: You can substitute the sundried tomatoes for sun-dried tomato paste or fresh tomatoes.
- Make-ahead: This recipe can be made ahead and reheated for a quick dinner.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the lentils aren't tender after 25 minutes, add more water and continue cooking.
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. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through.
- Make ahead: This recipe can be made ahead and reheated for a quick dinner.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 8g
- Carbs: 50g
- Fiber: 18g
- Sugar: 5g
- Sodium: 700mg
- 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
Yes, this recipe can be made ahead and reheated for a quick dinner. Store leftovers in an airtight container in the fridge for up to 5 days.
Overcooking the lentils can cause them to become mushy. Make sure to check them for tenderness after 25 minutes of cooking.
Yes, this recipe freezes well. Freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
Yes, you can make this recipe in the Instant Pot. Cook on high pressure for 8 minutes with a 10-minute natural release.
This recipe pairs well with a side of Easy Greek Grain Bowl with Halloumi and Zucchini Crisps or Easy Roasted Beet Salad with Feta and Cucumber.
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!
