1-First: melt 2 tablespoons of salted butter in a Dutch oven over medium heat. This is my favorite part because the aroma starts filling the kitchen right away. Once melted, add 2 shallots and 2 cloves of minced garlic, cooking them until the shallots caramelize, which takes about 5 minutes.

2-Next: stir in 1 tablespoon of Italian seasoning to release its herbs. Then, lower the heat and add 1 tablespoon of tomato paste along with chili flakes to taste. Let this cook for about 2 minutes until it thickens up and the flavors blend.

3-Now: pour in 4 cups of broth, 1/2 cup of red or green lentils, 1 can (14 ounces) of diced tomatoes, and a bit of salt and pepper. Bring everything to a simmer over medium heat and let it cook for 15 minutes until the lentils soften. This is where the soup starts to come alive.

4-After that: mix in 1 jar (8 ounces) of oil-packed sun-dried tomatoes, 1 cup of cream (or canned coconut milk), and 3/4 cup of parmesan cheese. Stir well until the soup becomes creamy and steamy, which takes another 5 to 10 minutes. Finally, ladle it into bowls, garnish with fresh parsley or basil, and serve it up hot. It pairs great with easy dinner recipes like grilled cheese sandwiches.