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Spicy Tomato and Lentil Soup

Spicy Tomato and Lentil Soup

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Dave-o

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.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  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.
  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.
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Reviews

Sola
47
10/26/2007

I added garlic, a chicken bullion cube and only had brown lentils to use. As with it seems every lentil recipe, I had to increase the amount of water. A very good soup, and quick to put together.

Desiree
43
9/5/2007

Wondeful soup! I used two peppers instead of one, and replaced the can of stew tomatoes with four fresh large tomatoes. Great kick!

THOLBROOK
37
12/10/2003

I have been trying lentil recipes laterly, and this is one of the easiest soups I have made - will definitely be making it again. I did substitute spanish oregano for the basil. Next time, I will try chopped chipotle pepper (smoked jalapeno in adobo sauce) instead of the chile pepper for a deeper, more smokey flavor. Thanks for a great recipe!