Spicy Tomato and Lentil Soup |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
1 onion, finely chopped |
1 tablespoon olive oil |
1 chile pepper, chopped |
1 cup red lentils |
1 (14.5 ounce) can peeled and diced tomatoes |
1 cup water |
salt and pepper to taste |
1/2 teaspoon ground cumin |
1 teaspoon dried basil |
1/4 cup sour cream, for topping (optional) |
2 sprigs fresh basil leaves for garnish (optional) |
Directions:
1. 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.
2. 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.
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