Tomato Red Lentil Soup

This hearty tomato and red lentil soup is packed with flavor, fresh basil, and a hint of lemon. Ideal for a cozy night in, and even better with the crunch of our Top Seedz Rosemary Crackers on the side. 

Ingredients

• 1 lb 12 oz Tomatoes, roughly chopped, divided
• 1½ cups Red Lentils, rinsed
• 4 Garlic Cloves, peeled and chopped
• 1 large Basil Sprig + 1 cup chopped Basil
• ¼ cup Tomato Paste
• 2 Tbsp Olive Oil
• 1 Tbsp Kosher Salt
• 1½ tsp Sugar
• 1 tsp Dried Oregano
• Black Pepper, to taste
• Juice of 1 Lemon
• ¾ cup Heavy Cream
• Top Seedz Rosemary Crackers

Instructions

1. Combine 5 cups water, 1 lb tomatoes (with juices), lentils, garlic, basil sprig, tomato paste, olive oil, salt, sugar, oregano, and pepper in a 6–8 quart slow cooker. Cook on high for 4 hours.
2. Remove basil sprig and whisk soup until smooth.
3. Stir in chopped basil, lemon juice, and cream. Taste and adjust seasoning. Add water if you want a thinner soup.
4. Serve hot with Top Seedz Rosemary Crackers.
   

Tip: Store your soup in an airtight container in the fridge for 3–5 days or freeze for up to 3 months for an easy, comforting meal anytime!