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Spicy Lentil and Tomato Soup

"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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