About this recipe:A quick, easy and tasty recipe for a thick and warming lentil soup. This works best using a hand held blender or a food processor. Serve with crusty bread for a filling and delicious lunch or supper.
1 onion, finely chopped
1 tablespoon olive oil
1 (400g) tin chopped tomatoes
1 green or red chilli, chopped
200g (7 oz) red lentils
1/2 teaspoon ground cumin
1 teaspoon dried basil
225ml (8 fl oz) water
salt and freshly ground black pepper to taste
4 tablespoons soured cream to garnish (optional)
2 sprigs fresh basil to garnish (optional)
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Method Prep:5min › Cook:25min › Ready in:30min
Heat the olive oil in a large saucepan or casserole. Lightly brown the onions in the oil. Add the tomatoes, chilli, lentils, cumin and basil to the pan along with the water. Bring to the 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 hand held blender to purée the soup. Season to taste with salt and pepper. For a special touch, garnish each bowl with a dollop of soured cream and a sprig of fresh basil.