“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.” - by Dave-o
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 239 cal
- 12%
- Fat
- 7 g
- 11%
- Carbs
- 32 g
- 10%
Based on a 2,000 calorie diet
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Reviews (35)
Rate This Recipe
"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...." See more"
Desiree
"Wondeful soup! I used two peppers instead of one, and replaced the can of stew tomatoes with four fresh large tomatoes. Great kick!..." See more"
THOLBROOK
"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 tr..." See morey chopped chipotle pepper (smoked jalapeno in adobo sauce) instead of the chile pepper for a deeper, more smokey flavor. Thanks for a great recipe!"
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