Spicy Tomato and Lentil Soup

A quick, easy and tasty recipe for thick lentil soup. This works best using a hand blender or a food mixer, but you can puree it in the blender too. Serve with thickly sliced crusty bread for a filling and delicious meal.

• Preparation Time: 5 mins
• Cooking Time: 25 mins
• Total Time: 30 mins
• Calories: 239 Calories

Ingredients

• 1 cup water
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 teaspoon dried basil
• 1 onion, finely chopped
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 cup red lentils
• ½ teaspoon ground cumin
• 1 chile pepper, chopped
• ¼ cup sour cream, for topping (Optional)
• 2 sprigs fresh basil leaves for garnish (Optional)

Recipe Instructions

Step 1

Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.

Step 2

When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.