Red Lentil, Fresh Tomato & Basil Soup
Prep Time: 15 minutes
Cook Time: 55 minutes
Servings: 6 servings
A nourishing, naturally vegan red lentil soup made with fresh tomatoes and basil. The combination of red lentils, tomatoes and basil is delicious, and the soup is creamy without any cream. Perfect feel-good food for any time of year.
Ingredients
- 1 cup dried red lentils (about 190g)
- Cold water for soaking
- 2-3 tbsp Olive oil to coat the base of the pot
- 1 medium onion roughly chopped (≈150 g)
- 2 small carrots finely chopped (≈150 g)
- 1 large stalk celery chopped (≈150 g)
- 2 large cloves garlic roughly chopped
- 750 ml water
- 2-3 tsp vegetable stock powder to taste
- 400 g ripe tomatoes seeded and roughly chopped
- 15 g fresh basil (or 1–2 tsp dried basil – added earlier)
- Extra 125 ml water ½ cup, if needed
- Salt to taste
- Freshly ground black pepper to taste
- To serve optional:
- Chopped tomato and herbs (basil or parsley)
- Hot buttered toast
Instructions
Soak the lentils
- Place the red lentils in a bowl, cover with cold water and soak for 30–60 minutes. Rinse well and set aside.
Start the base
- Warm a heavy-based pot over medium-low heat. Add enough olive oil to coat the base.
- Add the onion, carrots and celery. Cook gently for about 10 minutes, stirring occasionally, until the onion has softened.
- Stir in the garlic and red lentils, tossing to coat with the vegetables.
Add liquid
- Pour in 750 ml water and add 2-3 teaspoons of vegetable stock powder. If using dried basil, add it now. Bring to the boil.
Simmer
- Cover with a lid, reduce heat to low, and simmer for 20–30 minutes until the lentils and vegetables are soft. Check after 15 minutes and add a little more water if needed.
Prepare tomatoes
- While the soup simmers, remove seeds from tomatoes (optional) and then roughly chop. Leave skins on. Set aside.
- After the soup has been simmering, add the tomatoes and fresh basil to the pot. Pour in an extra 125 ml water, if the mixture seems too thick. Bring back to the boil, then cover and simmer for a further 10–15 minutes, stirring occasionally to prevent sticking.
- Blend the soup with a stick blender, blender, or food processor until smooth.
- Taste and season with salt and plenty of freshly ground black pepper.
- Serve hot, garnished if desired, with hot buttered toast.
Notes
- Seeding the tomatoes reduces acidity, but it’s optional.
- For a thicker soup adjust by adding extra lentils or less water.
- Dried basil works well or even a spoonful of pesto added after the soup has been blended.