This tasty and hearty soup is so simple to make but tastes incredible. The sweetness of the peppers pairs perfectly with the rich, savory lentils. This soup is naturally vegan and is high in protein thanks to the lentils making it a perfect lunch. It’s also packed full of veg so is super healthy. This soup can be stored in the fridge for up to a week once cooked and cooled. Serve with crusty buttered bread.
Ingredients:
(Serves 4)
- 4 red bell peppers
- 1 large red onion
- 2 cloves of garlic
- 2 sticks of celery
- 1 cup dried red lentils
- 2 cups veg stock
- ½ tablespoon smoked paprika
- ½ tablespoon dried cumin
- ½ tablespoon dried thyme
- Salt and pepper, to taste
Instructions:
- Chop the peppers, onion, celery, and garlic.
- Heat some oil in a large pot and add the peppers, onion, and celery.
- After 10 minutes add the garlic, paprika, cumin, thyme, salt, and pepper.
- Fry for another 5 minutes and then add the lentils.
- Stir through for a few minutes and then add the veg stock.
- Increase the heat and leave to simmer for 20-25 minutes, stirring regularly.
- Remove from the heat and blitz with a stick blender until smooth.
- Stir well and heat for a further 5 minutes before serving.
