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, especially during the winter when it's getting colder. There really is nothing more comforting than a big bowl of homemade soup after coming in from the cold. This recipe combines tomato, red peppers and lentils to make a lovely hearty soup with a wonderful flavour. You could also add a decent sprinkle of chilli flakes to give it a nice kick if you fancy a bit of a spicier dish. 

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

- 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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