Red Lentil Sun-dried Tomato Basil Pesto Soup

This Red Lentil Sun-dried Tomato Basil Pesto Soup is hearty and comforting. The sun-dried tomato pesto brings a rich quality to the soup while the fresh tomatoes add an overall balance to the mix.

During this unpredictable time I feel it is important to stay as upbeat as possible and not dive head first into the fear.  Fear and stress lowers the immune system and that is the last thing we need right now.  I know this is easier said than done and that it takes practice.

This is the perfect time to learn something new; like cooking, gardening, painting, drawing, knitting, photography or anything else you have been putting off due to a busy life.  Cooking with the family can be a lot of fun and will create lasting memories.

Soups like this one are great because they are easy to make and you can sub out any ingredient and make it your own.  I feel like everyone should know how to make a soup. They are so versatile, easy and healthy. You can freeze a portion or you can enjoy it throughout the week like I do.

Try making your own soup; it is very easy and so satisfying!

Here are the basic soup methods that I always use.

1. With any soup recipe, I create, I start with sautéing the onions until translucent and then add the garlic and sauté until golden brown.
2. If I am adding ingredients like carrots, celery, leeks, lemongrass, jalapeno, ginger or spiced seeds like cumin, I add them in with the garlic.
3. When the garlic starts to brown, I add in the water and legumes.
4. I might add a bouillon cube or two along with a half of cup of wine, cook until the wine is reduced and then I add the water. But that is a preference that depends on the type of soup.
5. If I am making a vegetable soup without legumes, I will add the vegetables with garlic and cook until the garlic starts to brown.
6. You can use broth in place of the water if you prefer.
7. If I want a tomato base, I will add unsalted tomato sauce with the water and make sure to cook it until the tomato sauce isn’t raw anymore.
8. If it is a coconut milk base, I will wait until the legumes are cooked and then add the coconut milk. If it is a vegetable-based, I will add the coconut milk after I sauté the veggies.
9. If I am making a creamy cheese-based soup, I will make a roux and cream sauce in a separate pan and then add it to the soup. If you add the cheese without making a sauce, the cheese can become clumpy.
10. If I am adding vegetables that cook fast, like broccoli, peas or corn, I will add them towards the end as to not overcook them.
11. If I am adding a pesto, I add it at the end and let the soup cook for at least 10 more minutes to incorperate the flavors.
12. I always add fresh herbs at the end. Some herbs are great to add at the beginning with the garlic, like thyme and oregano.
13. I add lemon juice and/or vinegar at the end as well. This brings vibrancy to the overall soup.
14. I always add the salt when the legumes are completely soft.

This soup pairs nice with a sparkling wine like a Prosecco or a Cava.