Description
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
- ½ teaspoon ground cumin
- 1 teaspoon dried basil
- ¼ cup sour cream, for topping (Optional)
- 2 sprigs fresh basil leaves for garnish (Optional)
Instructions
- 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.
- 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.
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 4