This is the best soup I've ever tasted, if I do say so myself. It has a lot of flavor and is amazing on its own, but extraordinary coupled with freshly baked whole wheat bread. It's become a family favorite!


Recipe Summary

15 mins
35 mins
50 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over high heat until bubbling. Add onion, reduce heat to medium, and cook and stir until onions are browned and slightly translucent, 5 to 7 minutes. Add cherry tomatoes and bell pepper; cook for 1 minute.

  • Add water and red lentils, increase heat to high, and bring to a boil. Reduce heat to medium, cover, and simmer until lentils are cooked, 15 to 20 minutes. Add diced tomatoes with juice, basil, salt, and pepper. Taste and adjust seasoning before serving.

Cook's Note:

Don't reduce the salt--the salt is very important to the flavor of the dish. If you want to add a bit more of basil, salt, or pepper, do so, because when I make it, I admit to eyeballing sometimes.

Nutrition Facts

238 calories; protein 10.8g 22% DV; carbohydrates 32.3g 10% DV; fat 7.5g 12% DV; cholesterol 0mg; sodium 801mg 32% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
Hearty but lacked a bit of flavor. I added garlic and oregano and it topped it off well. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Hearty but lacked a bit of flavor. I added garlic and oregano and it topped it off well. Read More
Rating: 5 stars
This was easy and delicious. I had to deviate from the recipe... I used green lentils instead of red unfortunately. I think that kept it more solid. Red would have made it more soup-like. Also I added a dash of cinnamon. Other than that stuck to the recipe and will be making again. Note: don't shy away from the amount of onion. It's perfect. Read More