Spicy tomato, lentil and basil soup

Spicy tomato, lentil and basil soup


8 people made this

About this recipe: This has been adapted from a recipe a colleague gave me. It's so easy to make that I always have the ingredients to hand for when I get a hankering for soup.

MrsUgo London, England, UK

Serves: 4 

  • 1 tablespoon vegatable oil
  • 2 large onions, chopped
  • 2 cloves garlic, crushed
  • 1 (400g) tin chopped tomatoes
  • 8 basil leaves
  • 1/2 tablespoon cayenne pepper, or to taste
  • 850ml stock
  • 2 handfuls red lentils
  • salt and coursely ground black pepper

Prep:5min  ›  Cook:35min  ›  Ready in:40min 

  1. Heat the oil in a pan and sweat the onions until soft.
  2. Add the garlic, tomatoes, basil, cayenne pepper and stock. Bring to the boil then simmer over a low to medium heat for 15 to 20 minutes.
  3. Add the lentils and continue to cook until the lentils become soft.
  4. Pour the soup into a blender and blend until the soup reaches your desired consistency.
  5. Return the soup back onto the cooker and cook over a low heat for a further 2 to 3 minutes. Season to taste, then serve.

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Reviews (2)


Simple but very nutritious and tasty. Used fresh tomatoes and homemade chicken stock. Cooked in a pressure cooker for 25 mins then blitzed in a food processor. As I've only got small hands I added 3 handfuls of lentils and couldn't resist a splash of Worcester sauce - 05 Dec 2011


This was okay but I felt that it was a bit 'busy' and there was too much going on with the both the cayenne and the basil. If I were to make again, I'd probably leave one of them out. - 13 Jun 2014

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