Dining and Cooking
Red Lentil, Fresh Tomato & Basil Soup | Feel Good Food
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Red Lentil, Fresh Tomato & Basil Soup | Feel Good Food



👉 Full recipe here: https://leescooking.com/red-lentil-soup/

This Red Lentil, Fresh Tomato & Basil Soup is simple, nourishing, and full of flavour — the kind of soup that makes you feel good from the inside out.

I’ve been making this soup for decades. One of my earliest memories is cooking it for my grandfather, who absolutely loved it. I’m not even sure where the recipe originally came from — it’s just one of those dishes that’s stayed with me over the years.

Made with red lentils, fresh tomatoes, and basil, this soup is naturally vegan and wonderfully satisfying. Tomatoes are plentiful at the moment, which makes it the perfect time to cook simple, wholesome food like this.

It’s delicious with a slice of hot buttered toast — perfect for lunch, dinner, or a nourishing bowl any time you need something comforting.

Thanks so much for watching. I hope you enjoy this recipe as much as I do 💛

#redlentilsoup #lentilsoup #tomatosoup #healthysoup #feelgoodfood

00:00 Introduction
00:37 Soaking the Red Lentils
01:02 Sautéing the Vegetables
01:57 Adding the Lentils & Stock
03:11 Preparing the Tomatoes
04:05 Adding the Tomatoes & Basil
05:05 Blending & Finishing the Soup
06:50 Serving

@leescooking​

15 Comments

  5. @lianaukema84

    This looks delicious Lee, altough it’s no tomato season now in the Netherlands I can youse 2 tins of chopped tomatoes!🍅🥰😊

  7. @amdielika7529

    Love this soup I make one very similar
    My sister gave me the recepe it's a Turkish soup
    She grates the tomatoes carrot potatoes and also puts onions garlic chic stock hot pepper paste
    The flavours are similar very tasty soup
    Thanks for another great recipe ❤😊

  8. @Sewist-v9c

    I love the look of this recipe, can you tell me what veggie stock powder you use as I find a lot of them far too salty
    I can’t wait to try this soup
    ❤❤

  9. @bronwynvenzke8527

    Looks like another lovely healthy soup Lee. We just made your Vegetable soup again … always very popular – we especially made it a day ahead, because as you know it is always better the following day. So happy to see you again this morning … you always make my Wednesdays! 🙏

  11. @petes1726

    Hey there Lee!

    I love your site! I'm 72 and originally a WA country boy who had a magnificent country cook (prize winning) Mum who taught me quite a bit. I'm chief cook and bottle washer for a family of 5 (3 adult kids still at home – common these days) as dear wife's strengths lay in other areas – and have been so for all of the kids' lives. I guess what I'm saying badly here is I'm no slouch with the mixing spoon and pans either. What I am continually pleasantly surpised is the number of times we're on the same page. Just a couple of examples: I always balance paprikas sweet and smoked; I prefer crinkled parsley over flat leaf, I'm a firm believer in butter and olive oil (coconut for oriental) and that vegetable oil/margarine etc are sins against the human body!

    Your videos are 'peppered' (excuse the terrible pun!!) with such little commonalities we share throughout, and a lot of your recipes are familiar to me, I think we somewhat nostaligically recollect our 50's and 60's meals maybe – however I love your take on them.

    So, as I am of distant German (Prussian) heritage – from the South Australian Barossa German wine crew of the 1850's – a few genes floating around in the veins often get the urge to eat something from that neck of the woods. Thus, I was wondering if your Mutti has given you – or has; or you already have your own – recipe for schweinhaxe? I'd love to see your take on it as you often improve on the original – although I realise there are different regional versions from the Bavarian original. I don't want to impose upon you, but – put simply – if you don't ask, you don't get!

    We always have some form of lamb to celebrate Australia Day, and this year I'll be doing your Paprika Lamb and splash out on getting shanks – it being a special day. (Remember the days when shanks were classed – and priced – slightly above offal). Signing off I also wanted to confirm yes your Tommy Relish is superb! And a couple of us in the family love your piccallili. Heat is just right for this one. Baby bear's porridge! All the best Lee and keep on cookin'! When I've had a rough day your site is my go to for a lift. Thanks for sharing – and all the best! Pete from Perth.

  12. @davidmaynard8828

    Hi Lee the humidity has been horrendous here in Toowoomba even. The soup looks so delicious I have so many tomatoes to use up, a very nutritious meal. Regards Leanne

  13. @GrandmaLynnie62

    Made this lentil soup recipe this past weekend – it is delicious! I made the recipe just as Lee did and it turned out wonderful. We topped the soup with a dollop of sour cream and croutons. The recipe is easy and really didn’t take much time at all, and it really felt cozy with a bowl of this hot soup to fight off the negative temperatures where I live. I will be making it again! Thank you, Lee, for a healthy and easy recipe.