Creamy and full of bold flavor, this Marry Me Lentil Soup is love at first bite. Inspired by the classic “Marry Me” chicken soup, this vegetarian version stays hearty and satisfying with lentils and a touch of Greek yogurt for added richness. This no-fuss recipe is simple, wholesome, and impossible not to fall for.
Ingredients4 servings
- 4 cups vegetable broth
- 1 1/2 cups fresh baby spinach, packed
- 1 cup dried red lentils, rinsed
- 3 oz dried elbow pasta
- 1/2 cup full fat plain Greek yogurt
- 1/2 cup julienned sun-dried tomatoes in olive oil (reserve the oil)
- 4 cloves garlic, minced
- 1/2 onion, diced
- 2 Tbsp tomato paste
- 2 Tbsp grated parmesan cheese
- 2 Tbsp fresh basil, julienned
- 1 tsp Italian seasoning
Directions
1
Place a strainer over a bowl and drain the olive oil from the sun-dried tomatoes (keeping the oil). Heat 1 Tbsp of this olive oil in a large pot over medium heat. Once hot, add onions and cook 3-4 minutes. Add garlic and cook 1 minute, until fragrant. Add tomato paste and sun dried tomatoes and cook 2 minutes, stirring often. Add broth and Italian seasoning, scraping browned bits with a wooden spoon.
2
Add pasta and lentils. Reduce heat to medium-low and simmer 10-12 minutes, until both are tender.
3
Remove from heat. Add Greek yogurt, parmesan, spinach, and basil. Stir to wilt spinach. Season with salt and pepper to taste. Enjoy warm!
Note: To make this gluten-free, use a gluten-free pasta!
Happy cooking 🥰 ☀️
