Rating: 4.5 stars 4.4
60 Ratings
  • 5 star values: 35
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

A quick, easy and tasty recipe for thick lentil soup. This works best using a hand blender or a food mixer, but you can puree it in the blender too. Serve with thickly sliced crusty bread for a filling and delicious meal.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.

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  • When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.

Nutrition Facts

239 calories; protein 12.8g; carbohydrates 32g; fat 7g; cholesterol 6.3mg; sodium 268.9mg. Full Nutrition
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