Tomato, lentil and basil soup

    1 hour 55 min

    I decided to try to invent a recipe using my tomatoes and basil from the garden. As we like a reasonably thick soup and one that will freeze, I chose to use lentils. The result proved remarkably tasty.

    Kent, England, UK
    11 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 1 large onion, peeled and chopped
    • 2 garlic cloves, chopped
    • 1 stick celery, sliced
    • 1 hot red pepper, finely chopped
    • 1 handful fresh basil and coriander
    • 900g (2lb) tomatoes, peeled and chopped
    • 225g (8oz) yellow lentils
    • 1 tablespoon plain flour
    • 1L stock or water

    Prep:10min  ›  Cook:45min  ›  Extra time:1hr freezing  ›  Ready in:1hr55min 

    1. Heat oil in a saucepan and gently cook onion, garlic, celery and hot red pepper.
    2. Meanwhile chop a good handful of basil and coriander. When the onion is softened, add the chopped tomatoes and yelllow lentils. Sprinkle in flour and after cooking for a few minutes add stock or water. Add the chopped basil and coriander and cook until the lentils are soft.
    3. Allow to cool slightly and then liquidise in a food processor; adjust the seasoning, thin with stock or water if necessary. Enjoy!

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