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Red pepper and lentil soup served I a bowl topped with chopped parsley and spices.
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Red pepper and lentil soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This warming Red pepper and lentil soup is loaded with flavour and plant-based protein from the lentils, perfect for a cold day. It is super easy to make with just a few budget-friendly ingredients. It is also gluten-free, vegan and nutritious.

Servings: 4 servings
Author: Helena
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • 2 red pepper, chopped
  • 2 cloves of garlic, minced
  • 2 tablespoon tomato purée
  • 3-4 cups vegetal broth
  • 1 can, 400g (14oz) Chopped tomatoes
  • 200 g (1 cup) dried red lentils, rinsed and picked over
  • 1 teaspoon sweet paprika powder
  • 1 teaspoon dried oregano
  • ¼ teaspoon red chilli flakes
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 bay leaf
Instructions

  1. In a big pot heat the olive oil and add the onion, carrots, celery and red pepper and sauté for about 5-10 minutes until the onions are soft and translucent.

  2. Then add the garlic, tomato purée and spices, cook for 2 minutes while stirring.

  3. Add the stock, tomatoes and lentils. Bring to a boil while stirring and then reduce to a simmer for about 15 minutes or until the lentils are cooked.

  4. Salt and pepper to taste and serve with some chopped parsley and crusty bread.