Best Lightly Spiced Lentil Red Pepper And Tomato Soup Recipes

SPICY TOMATO AND LENTIL SOUP

Spicy Tomato and Lentil Soup image

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.

Provided by Dave-o

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 11

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
½ teaspoon ground cumin
1 teaspoon dried basil
¼ cup sour cream, for topping
2 sprigs fresh basil leaves for garnish

Steps:

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

Nutrition Facts : Calories 238.5 calories, Carbohydrate 32 g, Cholesterol 6.3 mg, Fat 7 g, Fiber 11.1 g, Protein 12.8 g, SaturatedFat 2.4 g, Sodium 268.9 mg, Sugar 6.5 g

LIGHTLY SPICED LENTIL, RED PEPPER AND TOMATO SOUP

Lightly Spiced Lentil, Red Pepper and Tomato Soup image

Make and share this Lightly Spiced Lentil, Red Pepper and Tomato Soup recipe from Food.com.

Provided by Moyni

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 onion, diced
1 teaspoon ground cumin
2 teaspoons chili flakes
1 tablespoon oil
140 g red lentils, rinsed and drained
1 (400 g) can chopped tomatoes
2 large grilled red bell peppers, rinsed and roughly chopped (from a jar)
1 liter vegetable stock
1 tablespoon parsley or 1 tablespoon coriander, leaf (to garnish)

Steps:

Over a medium heat in a large saucepan, dry fry the cumin and chilli for a minute or two.
Add oil.
Add chopped onion and cook gently 5 minutes until softened (do not allow to colour).
Stir in the lentils.
Stir in the tomatoes and peppers.
Add the stock and bring to a simmer for 20 to 30 minutes, until the lentils start to disintegrate.
Use a stick blender or liquidize in batches.
Serve with coriander or parsley as garnish.

Nutrition Facts : Calories 211.3, Fat 5, SaturatedFat 0.7, Sodium 35.4, Carbohydrate 33.1, Fiber 7.7, Sugar 7.4, Protein 11