Spicy Tomato Soup with Sour Cream and Chive Dip

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 1 Review

Recipe by Cook Vegetarian
Serves 4-6
Ready in 30 to 60 mins

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 garlic clove, crushed
  • 1 tbsp ground paprika
  • 1 tsp crushed chilli flakes
  • 175g red lentils
  • 800g can chopped tomatoes
  • 1.15lt vegetable stock
  • 2 tbsp chopped fresh coriander
  • salt and freshly ground black pepper
  • 200g pot of fresh sour cream and chive dip
  • crusty bread to serve

How To Cook

  1. Heat the oil in a large saucepan, add the onion and pepper and cook over a gentle heat for 6-8 minutes or until pale golden. Add the garlic, paprika and chilli and stir for 30 seconds.
  2. Stir in the lentils, tomatoes and stock. Bring to the boil, cover and simmer for 30 minutes or until the lentils are really tender and beginning to break up. Stir in the coriander and adjust the seasoning to taste.
  3. Blend the soup in a food processor or with a hand held blender until just smooth. Serve ladled into bowls and topped with a dollop of sour cream and chive dip.
    4. www.lovedips.co.uk
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Comments

1 person has helped to review this recipe.

Posted by avothecat on January 8, 2011

Has become our favourite soup!

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Spicy Tomato Soup with Sour Cream and Chive Dip
  • Recipe by Cook Vegetarian
  • Serves 4-6
  • Ready in 30 to 60 mins
    Ingredients
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 garlic clove, crushed
  • 1 tbsp ground paprika
  • 1 tsp crushed chilli flakes
  • 175g red lentils
  • 800g can chopped tomatoes
  • 1.15lt vegetable stock
  • 2 tbsp chopped fresh coriander
  • salt and freshly ground black pepper
  • 200g pot of fresh sour cream and chive dip
  • crusty bread to serve
    How to Cook
  1. Heat the oil in a large saucepan, add the onion and pepper and cook over a gentle heat for 6-8 minutes or until pale golden. Add the garlic, paprika and chilli and stir for 30 seconds.
  2. Stir in the lentils, tomatoes and stock. Bring to the boil, cover and simmer for 30 minutes or until the lentils are really tender and beginning to break up. Stir in the coriander and adjust the seasoning to taste.
  3. Blend the soup in a food processor or with a hand held blender until just smooth. Serve ladled into bowls and topped with a dollop of sour cream and chive dip.
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