Spicy Tomato and Lentil Soup Recipe - Allrecipes.com
Spicy Tomato and Lentil Soup Recipe
  • READY IN 30 mins

Spicy Tomato and Lentil Soup

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2007

I added garlic, a chicken bullion cube and only had brown lentils to use. As with it seems every lentil recipe, I had to increase the amount of water. A very good soup, and quick to put together.

Most Helpful Critical Review
Apr 11, 2011

It was very good BUT even though I added another cup of water it was NOT soup. What did I do wrong? However I will try it again.

Sep 05, 2007

Wondeful soup! I used two peppers instead of one, and replaced the can of stew tomatoes with four fresh large tomatoes. Great kick!

Dec 10, 2003

I have been trying lentil recipes laterly, and this is one of the easiest soups I have made - will definitely be making it again. I did substitute spanish oregano for the basil. Next time, I will try chopped chipotle pepper (smoked jalapeno in adobo sauce) instead of the chile pepper for a deeper, more smokey flavor. Thanks for a great recipe!

Jan 16, 2008

This was delicious. I also added: chopped carrots, potatoes, garlic, and garbanzo beans (and increased the amount of water that I used). It was as a result very thick...more like a stew than a soup. I will definitely make this again.

Jan 16, 2005

very easy, and came out GREAT! I substituted curry powder for cumin (did not have it) and added paprika and cayenne pepper. I'll definitely make this again!

Jan 15, 2007

This soup is SO easy to make & reheats wonderfully! Since I'm a spice fiend, I doubled the cumin, used two coarsely chopped serrano peppers and a bit of hot curry powder. I think I'm going to add shredded turkey or chicken next time.

Jul 28, 2009

very good and easy. First time making lentils, and i now like lentils :) This needed a little more seasoning for my taste, so I added 3 cloves garlic and used a whole, seeded jalapeno, 1 full tsp cumin, dashes of celery salt, 1 can fat free chicken broth instead of water and a pinch of mexican oregano. More fresh basil would be excellent in this. I have a tomato garden in bloom so I used 4 medium fresh tomatoes, instead of canned. This is a hearty soup, and excellent with the recommended sour cream and basil garnishes. Thank You!!!


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  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 11.1 g
  • 44%
  • Protein
  • 12.8 g
  • 26%
  • Sodium
  • 269 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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