Soak the lentils

• Place the rinsed red lentils in a bowl and cover with the water.
• Let them soak, then drain and rinse well.

Sauté the aromatics

• Heat the olive oil in a pan and add the chopped sun-dried tomatoes and diced onion.
• Sauté for a couple of minutes, then add the minced garlic.
• Keep the heat on medium low so the garlic doesn't burn.

Build the base

• Stir in the tomato paste and Italian seasoning.
• Pour in the chicken broth and add the drained lentils.
• Bring to a simmer.

Simmer covered

• Cover with a lid, reduce the heat and let it simmer until the lentils are tender.

Make it creamy

• Stir in the heavy whipping cream and the mozzarella.
• Simmer gently so the flavors mingle and the cheese melts.

Serve

• Serve hot with soft bread for dipping.