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Monday, April 11, 2016

spicy tomato and lentil soup

Ingredients

  • Servings: 4
  • 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)

Recipe

    Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins

  • 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 the top of each bowl of soup, and garnish with a sprig of fresh basil.

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