Print

Marry Me Red Lentil Soup Recipe

Print Recipe

★★★★★

4.8 from 99 reviews

Marry Me Red Lentil Soup is a rich, creamy, and protein-packed soup inspired by the viral Marry Me Chicken recipe. It features smoky bacon, sun-dried tomatoes, roasted red peppers, and red lentils in a savory tomato base finished with creamy coconut milk and parmigiano reggiano. This hearty, flavorful soup is perfect for busy weeknights and excellent for meal prep.

Ingredients

Scale

Main Ingredients

  • 4 strips bacon, diced (trim excess fat if desired)
  • 1/3 cup oil-packed sun-dried tomatoes, finely diced
  • 1/3 cup roasted red peppers, finely diced
  • 1 medium onion, small diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup red lentils, rinsed
  • 4 cups low sodium vegetable or chicken broth
  • 1 (14 oz) can full-fat coconut milk, shaken
  • 1/2 cup freshly grated parmigiano reggiano cheese

Herbs and Spices

  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Chopped fresh chives, for garnish

Instructions

  1. Crisp the Bacon: In a large soup pot, heat 1 tablespoon of the oil from the sun-dried tomato jar. Add the diced bacon and cook over medium heat until crispy, stirring frequently. Remove bacon with a slotted spoon and set aside on a paper-towel-lined plate, leaving the rendered fat and oil in the pot.
  2. Sauté Aromatics: Add diced onions, sun-dried tomatoes, and roasted red peppers to the pot. Cook over medium heat, stirring occasionally, until vegetables soften and onion turns translucent, about 5-7 minutes. Scrape the bottom of the pan to loosen any flavorful brown bits.
  3. Add Seasonings and Tomato Paste: Stir in tomato paste, minced garlic, dried oregano, thyme, smoked paprika, salt, and pepper. Cook for 1-2 minutes until fragrant. Add a splash of broth as needed to loosen the mixture if it becomes too thick.
  4. Add Broth and Blend: Pour in remaining broth and bring mixture to a simmer. Using an immersion blender, blend the soup until mostly smooth but still slightly chunky. Alternatively, carefully transfer to a blender in batches and pulse to desired consistency. Return to pot if needed.
  5. Cook Lentils: Add rinsed red lentils to the blended soup. Bring back to a low, active simmer and cook uncovered for about 15 minutes, stirring occasionally. Taste lentils in the last 5 minutes to ensure they are tender but not mushy.
  6. Finish Soup: Stir in the shaken full-fat coconut milk, then fold in the grated parmigiano reggiano cheese and reserved crispy bacon. Adjust seasoning with additional salt and pepper to taste. The soup should be saucy and fall off the spoon easily.
  7. Serve and Garnish: Ladle soup into bowls and garnish with fresh chopped chives. Enjoy with crusty bread or your favorite sides.

Notes

  • Oil-packed sun-dried tomatoes are preferred for the delicious infused oil used to cook the bacon and vegetables.
  • You can substitute pancetta or Canadian bacon for the bacon.
  • If you don’t have red lentils, yellow lentils or dal can be used; brown or black lentils will take longer to cook.
  • Heavy cream can substitute full-fat coconut milk 1:1, but the flavor profile will differ.
  • Soup thickens when chilled; add a little broth or water when reheating to loosen.
  • This soup stores well and tastes better the next day, making it perfect for meal prep.

Keywords: Marry Me Red Lentil Soup, lentil soup, creamy lentil soup, sun-dried tomato soup, smoky bacon soup, coconut milk soup, easy soup recipe, protein-packed soup, meal prep soup

Find it online: https://tastybynova.com/marry-me-red-lentil-soup-recipe/