Description
A hearty and healthy red pepper and lentil soup that’s packed with flavor, simple to make, and perfect for a comforting meal. It’s naturally vegan and loaded with vegetables and protein-rich lentils.
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- 2 medium carrots, diced
- 1 celery stalk, diced
- 2 medium red bell peppers, chopped
- 1 cup (200g) dried red lentils, rinsed
- 4 cups (1 liter) vegetable stock
- 1 tablespoon tomato purée
- Salt and black pepper, to taste
- Juice of ½ a lemon
- Fresh parsley, for garnish (optional)
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook for about 10 minutes until soft and slightly golden.
- Add the garlic, cumin, paprika, and coriander. Cook for 1 minute, stirring frequently, until fragrant.
- Stir in the carrots, celery, and red peppers. Cook for about 5 minutes until they start to soften.
- Add the lentils, tomato purée, and vegetable stock. Stir well and bring to a boil.
- Reduce the heat and simmer for about 20 minutes, or until the lentils and vegetables are tender.
- Remove from heat and blend the soup using a hand blender until smooth (or leave it chunky if preferred).
- Stir in the lemon juice and season with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- You can adjust the consistency of the soup by adding more or less stock depending on your preference.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Add chili flakes or fresh chili if you prefer a spicier soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 bowl (approx. 400ml)
- Calories: 220
- Sugar: 7g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
