Vegetarian Lentil, Tomato and Chilli Soup

    30 min

    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.

    105 people made this

    Serves: 4 

    • 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)

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. 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.
    2. 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.

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    Reviews in English (61)


    Altered ingredient amounts. I needed more water - at least 500 ml altogether - in order to get the lentils to cook.  -  09 Jul 2009


    Used different ingredients. I substituted oregano for the basil, which I didn't have. I added brown sugar to offset the tomato.  -  09 Jul 2009


    Really lovely soup. I added a clove of garlic at the beginning and doubled the amount of water. Fantastic for a quick snack/supper as made with all store cupboard ingredients.  -  11 Nov 2015