Tomato, Basil, and Lentil Soup

Total Time
Prep 10 mins
Cook 30 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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.

Jodi Marie in Chicagoland March 02, 2009

this was pretty good. i agree about not skipping the puree step. its a must. i actually pureed more because i liked it. i used 2 cans of tomatoes because i like more tomatoey soup a i also threw in some celery and some spice for heat. we liked it best served with lots of melted cheese!! mmm thanks i only wish i would have had fresh basil

sprue December 03, 2007

This has to be one of the best soups I've ever made. I was lazy last night while making it and thought about not pureeing it and adding the sour cream, and just leaving it chunky, but I'm glad I did it. I think that step is what makes it so yummy. (Plus, no sour cream...that would just be a little too crazy/healthy for me.) I'll be making this one again, definitely!

snarkycomments December 19, 2006

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