Why this soup might inspire a long-term commitment…

… a long-term commitment to soup! The original viral chicken recipe has been around for almost a decade (!) and has seared the delicious and irresistibly creamy sun-dried tomato sauce into our collective consciousness. And let me be clear: It’s worthy of adoration.

I won’t be coy about opining that my addition of roasted red peppers makes it even better — for my tastes, at least — but that’s how the tradition of recipes pass forward and evolve. You start with something appetizing and then tweak to your and your family’s tastes.

Until last year, I’d been resistant to using the term “marry me” in my recipe titles because it implies a goal that I don’t stand behind. No one should get married because one partner is a good cook. Marriage and long-term commitment are difficult enough in the best of circumstances, much less being dependent on performing a random chore over and over again with consistent excellence. (Case in point: I’m a good cook. I like to cook. I have incurable cancer. Y’all, some days these things are in violent conflict with each other.)

However, while I generally agree with Eater’s take on the topic, I do acknowledge that it’s also just a whimsical name with a charming backstory. And at this point, “marry me” is synonymous with a Tuscan, sun-dried tomato-fueled flavor profile. At least in culinary and TikTok circles.

So, in that gentle spirit, I bring you Marry Me Red Lentil Soup.

Just remember: Marriage is complicated. Soup is a safe space. I stand by that.

Marry Me Red Lentil Soup is —

• Full of delightfully crave-worthy flavors: Smoky bacon, roasted red peppers, and sun-dried tomatoes create a deeply savory and slightly sweet taste.
• Easy to make: For all of its complex flavors, this soup is surprisingly simple to prepare, making it perfect for busy weeknights.
• Protein-packed and hearty: Protein and fiber-rich red lentils create a lovely textured soup that keeps you full and helps with your protein goals.
• Creamy and satisfying: Coconut milk and parmesan add a luxurious texture and depth of flavor.
• Perfect for meal prep: This soup stores well in the fridge and tastes even better the next day.

Main Ingredients and Substitutions

Sun-dried tomatoes and roasted red peppers: Of course, a “marry me” recipe must have sun-dried tomatoes, and lots of them. Use oil-packed tomatoes because we take advantage of that infused oil to sauté the bacon and veggies. Roasted red peppers are usually jarred and packed in water. Sometimes my grocery store has them in the olive bar in the deli (which means I can buy only what I need).

Bacon: The smoky, salty savoriness of good bacon gets everything off on the right foot. Although you want some fat to render into the oil, I would trim away any concentrated sections of pure fat from your strips. Pancetta or thick slices of Canadian bacon would work very well as an alternative.

Red lentils: Red lentils are the stars of the show here. They cook quickly, and you can control their texture and keep them from getting too mushy. Plus, they have a beautiful red color that makes the soup so lovely.

If you’re having a hard time finding red lentils, yellow lentils (a.k.a., dal) are similarly fast-cooking, while brown lentils take just a little longer. You can actually use any kind of lentil, including black and French le puy, but just know that they’ll take longer to cook. And you’ll probably need a little more broth to compensate for any extra evaporation that occurs during the longer cooking time.

Coconut milk: While dairy is the usual creamy addition to a marry-me recipe, I chose full-fat coconut milk here because it has a complementary flavor profile to lentils while still matching dairy’s smooth texture. And also because there’s only so much heavy cream a girl can take in one cooking season lol.

You can substitute heavy cream for coconut milk, 1:1. You can also use lower fat options (either dairy or coconut) but know that the soup will have a different consistency.

How to Make Marry Me Red Lentil Soup

Ready to make the recipe? Skip to the recipe card now to get the full ingredient list, quantities, prep/cooking times, and printable, detailed instructions. Or, keep scrolling for a visual walk-through of making the soup.

Prep notes

• Chop up the strips of bacon into small cubes. While you’ll want some fat for cooking the aromatics, if there’s too much, simply cut it off and discard.
• Sun-dried tomatoes are usually jarred whole or pre-sliced julienne (that is, into strips). Chop them up into small dice. It’s a little bit messy because they’re oily. Keep paper towels nearby to clean things off (e.g., your hands, knife, and cutting board).
• Roasted red peppers are packed in water in jars, sometimes left whole, sometimes cut in half. You’ll probably see charred bits here and there; that’s okay. Chop them into a small dice, like the sun-dried tomatoes.
• Peel away the skin and dried or tough outer layers of the onion, cut off the stem and root ends, and slice into small dice.
• Grate the parmigiano reggiano cheese using the small holes of a box grater.
• Chop the fresh chives into small pieces. Chive leaves are actually tube-shaped, so don’t be surprised at the hollow cylinders.
• Shake the unopened can of coconut milk (not shown) until you hear the contents sloshing freely. Full-fat coconut milk has a wonderful layer of thick coconut cream that clings to the sides and top of the can, and you’ll want to incorporate all of it.

Step 1: Crisp up the bacon

Spoon some of the oil from the sun-dried tomato jar into the pot. Fry the bacon pieces in the oil until nice and crisp, stirring frequently. Transfer to a paper-towel-lined plate, leaving the oil and bacon fat in the pot.

Step 2: Sauté the aromatics

Cook the onions, sun-dried tomatoes, and roasted red peppers in the pan until softened. Make sure you scrape up any fond left behind by the bacon. Good stuff!

Step 3: Add the seasonings and blend

Spoon in the tomato paste, garlic, herbs, and spices and stir until fragrant. Use a little of the broth to loosen the mixture if it’s too stiff and pasty. Pour in the remaining broth.

Step 4: Blend and then cook the lentils

I like to smooth out the chunky vegetables at this point, before adding the lentils. Use an immersion blender, or transfer the soup to an upright blender, and pulse until almost smooth. Return the soup to the pot if using an upright blender.

Add the lentils, and bring the soup up to an active simmer. Let cook for 15 minutes, tasting during the last 5 minutes to ensure that the lentils are tender-firm, but neither chewy nor mushy.

Step 5: Finish the soup

Stir in the coconut milk, followed by the cheese and bacon. The soup should be saucy and fall off the spoon readily. Taste, and add salt if needed. Garnish with the chopped chives, and enjoy!

Storing

Lentil dishes of any kind store wonderfully, and this soup tastes even better overnight (so, it’s great for meal prep and leftover lunches). Be prepared for the soup to thicken in the refrigerator. You can reheat it on the stovetop or in the microwave, adding a tablespoon or two of water or broth to loosen the lentils.