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Creamy Red Lentil Tomato Soup with Roasted Red Peppers & Basil Recipe

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3.9 from 10 reviews

This creamy red lentil tomato soup combines the sweetness of fresh tomatoes and roasted red peppers with the hearty texture of red lentils, all enhanced by the creamy richness of tahini and fresh basil. Perfectly seasoned and blended to a smooth yet slightly textured consistency, this comforting soup is a nutritious and flavorful meal ideal for any season.

Ingredients

Soup Base

  • 2 tablespoons olive oil
  • 1 medium onion, small dice
  • 4 cloves garlic, minced
  • pinch red pepper flakes (optional)
  • 1 ½ lbs (680 grams) fresh tomatoes, chopped
  • 3 roasted red peppers, chopped
  • salt and pepper, to taste

Main Ingredients

  • ¾ cup red split lentils, rinsed
  • 3 cups vegetable stock, plus extra as needed

Finishing Touches

  • 3 tablespoons tahini
  • 1 tablespoon lemon juice, or to taste
  • ½ cup basil leaves, chopped

Instructions

  1. Heat the Oil and Sauté Onions: Set a large, heavy-bottomed pot over medium heat. Once hot, pour in the olive oil. Add the diced onion and cook for 5-6 minutes until very soft and translucent, lowering heat if onions brown too quickly.
  2. Add Garlic and Spices: Stir in the minced garlic and optional red pepper flakes, cooking for about 30 seconds until fragrant.
  3. Cook Tomatoes and Roasted Peppers: Add chopped fresh tomatoes and roasted red peppers to the pot. Season with salt and pepper. Sauté for 3-4 minutes until the tomatoes start to break down.
  4. Add Lentils and Stock, Simmer: Stir in rinsed red lentils and vegetable stock. Bring to a boil, then reduce heat to a simmer. Cover with a lid and cook for 18-20 minutes until lentils are fully tender.
  5. Blend and Add Tahini: Once lentils are soft, stir in tahini. Use a stick blender to puree the soup to your preferred consistency—mostly smooth with a bit of texture. Add extra stock to adjust thickness if desired.
  6. Finish with Lemon and Basil: Stir in lemon juice and chopped basil. Taste and adjust seasoning with more salt or lemon juice if needed.
  7. Serve: Serve the soup hot, perfect on its own or with your favorite accompaniments.

Notes

  • You can adjust the soup’s thickness by adding more vegetable stock after blending.
  • The lemon juice brightens the soup and can be increased or decreased to your taste.
  • Roasting your own red peppers adds more depth, but jarred roasted red peppers can be used for convenience.
  • This soup keeps well refrigerated for up to 4 days and freezes beautifully.

Find it online: https://recipefeastful.com/creamy-red-lentil-tomato-soup-with-roasted-red-peppers-and-basil-recipe/