Tomato and Red Lentil Soup

Tomato and Red Lentil Soup


3 people made this

An unusual green-and-white garnish of cream cheese speckled with basil adds a fresh touch to this intensely flavoured, richly coloured soup of tomatoes, garlic and lentils.

Pat Alburey

Serves: 4 

  • 2 1/2 cups chicken or vegetable stock
  • 2 tablespoons olive oil
  • 3 onion shallots
  • 2–3 cloves garlic
  • 1 red chilli
  • a few sprigs of basil
  • 2⁄3 cup (125g) red lentils
  • 1 tin (400g) diced tomato in juice
  • 100g cream cheese, optional
  • salt and black pepper

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Put the stock on to heat. Heat the oil in a large saucepan. Peel and chop the shallots, garlic and chilli. Fry gently for 5 minutes, until soft.
  2. Meanwhile, reserve a few leaves of basil for a garnish, then shred enough to give 1 tablespoon.
  3. Rinse and drain the lentils and add to the pan with the stock and the tomatoes. Bring to the boil, cover and simmer for about 15 minutes, adding half the shredded basil after 10 minutes.
  4. Beat the cream cheese, if using, in a small bowl until softened. Stir in the remaining shredded basil.
  5. Blend or process the soup to a purée and season to taste with salt and pepper. Serve with spoonfuls of the cream cheese mixture; garnish with basil leaves.

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Reviews (2)


This was delicious. The pureed lentils and cream cheese gave a lovely smoothy creamy texture and the tomato and basil flavours came through beautifully. I omitted the chilli as my partner doesn't like it and it was still delicious - 17 Jul 2010


Altered ingredient amounts. Left out the chilli, used 1 small onion instead of shallots, and used 80g of cream cheese instead of 100g. - 17 Jul 2010

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