Heat the olive oil in a large heavy based saucepan. Lightly brown the onion then stir in the tomatoes, lentils, chilli, basil and cumin, along with the water. Bring to the boil, then reduce heat to medium low and simmer for 20 minutes, or until the lentils are tender.
Remove from the heat, allow to cool slightly, then purée the soup with a hand-held blender. Season to taste with salt and pepper. For a special touch, garnish each bowl with a dollop of sour cream and a sprig of fresh basil.
I hate lentils. I love this soup. Seriously love this soup. I only added a bit of powdered veg stock and a bit of brown sugar to revive the canned tomatos.
Its easy, filling, warming and awesome. - 06 Jun 2011
Used different ingredients.
very easy, and came out GREAT! I substituted curry powder for cumin (did not have it) and added paprika and cayenne pepper. I'll definitely make this again! - 29 Sep 2008
Altered ingredient amounts.
This soup is SO easy to make & reheats wonderfully! Since I'm a spice fiend, I doubled the cumin, used two coarsely chopped chillis and a bit of hot curry powder. I think I'm going to add chopped turkey or chicken next time. - 29 Sep 2008