Tomato, Basil, and Lentil Soup

READY IN: 40mins
Recipe by LeeDelaino

I created this soup many years ago after eating something like it at an "ex-pat" cafe in Prague. It's a really easy to make soup and can vary to your taste.

Top Review by Jodi Marie in Chica

This was really great! It made a fast and easy lunch, and tasted great too! I am definitely adding this to my favorite soups list. I omitted the lentils and substituted apple cider vinegar for the red wine vinegar. I used 3 cups of chicken broth and also used just 2 1/2 Tablespoons of Italian seasoning instead of the basil and oregano individually. Otherwise made as directed. Definitely puree the 2 cups and add sour cream it adds a whole new flavor to the soup.

Ingredients Nutrition

Directions

  1. In a large soup pot, saute the onions on medium-low until soft.
  2. Add the minced garlic and saute until fragrant, being careful not to brown it.
  3. Add the dried lentils, basil and oregano, paprika (to taste) and saute a little longer, until fragrant.
  4. Stir in the can of diced tomatoes and add water or chicken stock to cover the beans about 1 or so inches, depending on how thick you want the soup.
  5. Add brown sugar, red wine vinegar and carrot, if using.
  6. Boil the soup until the lentils have softened to a satisfactory texture. Add water/stock if necessary.
  7. Remove approximately 2 cups of soup and, using a handblender or foodprocessor, purify the soup. Add the sour cream to this mixture, stir until smooth and and return to main pot.
  8. Salt and pepper to taste.

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