Tomato, Red Pepper and Lentil Soup

Monday, 15 February 2016
Tomato, Red Pepper and Lentil Soup

I love soup. In fact, I could easily live off it. Even in the summer when it's warm outside and everyone else is having salads, iced drinks and sandwiches, I still love a big bowl of delicious soup. It is definitely more of a winter thing though, especially now that the temperature in Scotland seems to have dropped quite significantly, and there's nothing I can think of that's better than coming in out of the cold to a huge bowl of warming soup and a side of fresh bread (because you can't have soup without bread). When I make soup, I always cook big pots so I can take it to work for lunch during the week and also freeze the leftovers for later. This recipe is one of my favourites at the moment and is a bit of a mix between two classics, tomato and lentil. The red peppers give a lovely depth of flavour while the lentils mean it's more substantial than just a tomato soup. I tend to find that when I cook soup without any pulses or grains it doesn't quite fill me up enough so I much prefer making recipes that are big and hearty, more like a meal than a light lunch. Because that's how soup should be in the winter: full of goodess, complely satisfying and lovely and thick! Yum. 

Tomato, Red Pepper and Lentil Soup

You will need (makes 5-6 portions): 
1 onion
2 red peppers
1 carrot
1 + 1/2 cups dry red lentils
3 cups vegetable stock
3 cups water
1 tin chopped tomatoes (400g)
2 teaspoons ground coriander leaves
2 teaspoons paprika
1/2 teaspoon cinnamon
2 tablespoons tomato puree
dried chilli flakes and ground pepper to taste

Method: 
- Chop up the onion, carrot and red peppers into small chunks and then add to a large pot with a little olive oil. Fry the veg over a medium heat for 5-6 minutes, until softened.
- Add the chopped tomatoes, tomato puree, veggie stock, water, lentils and spices to the pot and bring to the boil.
- Once boiling, reduce the heat to low and leave to simmer for about 35 minutes.
- Use a hand blender to blend the soup until it's nice and smooth.
- Serve with a sprinkle of ground pepper and a side of fresh bread. 

Tomato, Red Pepper and Lentil Soup

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