Spicy tomato, lentil and basil soup

    40 min

    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.


    London, England, UK
    18 people made this

    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 & ratings
    Average global rating:

    Reviews in English (4)


    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


    Delicious and easy.. had to use dried basil since fresh is still pretty $.. will try with fresh in summer  -  09 Apr 2015  (Review from Allrecipes AU | NZ)