Enjoy the warmth of this hearty roasted red pepper and lentil soup, a delightful blend of sweet red peppers and earthy lentils that does make them less boring. That said, most people cannot get over just how amazing this red pepper soup tastes!
But it’s not just about taste it’s about nourishment too. Red lentils, rich in protein and fibre, provide a wholesome foundation that leaves you feeling satisfied and content. Each spoonful feels healthy, a reminder that good food can be both delicious and nutritious.
And let’s not forget the finishing touches. A sprinkling of fresh parsley adds a burst of colour and freshness, while a crusty loaf of bread stands ready to soak up every last drop of goodness. It’s a meal that’s as satisfying to make as it is to eat, a culinary journey that delights the senses and warms the soul. This recipe is a vegan soup, and also it freezes absolutely brilliant.
Comfort food at its finest, vegan and inexpensive. Truly warming but also still nice and light for warmer months. So let’s not waste the vegetables that may be hanging around, wanting some love!
Print
Red Pepper Soup
- Total Time: 55 Minutes
- Yield: 4 1x
Description
Enjoy the warmth of this hearty roasted red pepper and lentil soup, a delightful blend of sweet red peppers and earthy lentils that’s sure to make them less boring.
But it’s not just about taste it’s about nourishment too. Red lentils, rich in protein and fibre, provide a wholesome foundation that leaves you feeling satisfied and content. Each spoonful feels healthy, a reminder that good food can be both delicious and nutritious. That said, most people cannot get over just how amazing this red pepper soup tastes!
And let’s not forget the finishing touches. A sprinkling of fresh parsley adds a burst of colour and freshness, while a crusty loaf of bread stands ready to soak up every last drop of goodness. It’s a meal that’s as satisfying to make as it is to eat, a culinary journey that delights the senses and warms the soul. This recipe is a vegan soup, and also it freezes absolutely brilliant.
Comfort food at its finest, vegan and inexpensive. Truly warming but also still nice and light for warmer months. So let’s not waste the vegetables that may be hanging around, wanting some love!
Ingredients
- 3 Large red peppers (plus use any others up if need be)
- 1 Celery stick chopped
- 3 Tomatoes chopped
- 4 Whole garlic cloves
- 1 Carrot sliced
- 2 Red onions chopped
- 3 Tbsp Olive Oil
- 150g Red lentils
- 1/2 tsp chilli flakes
- 1 litre of vegetable stock
- 1 Bay leaf
- 2 Tbsp Tomato Puree
- Salt & Pepper for seasoning if needed
Instructions
Pre-heat oven to 180°C Fan
In a roasting tray add all your peppers, celery, tomatoes, garlic, carrot, red onions and olive oil and mix well. Place in the oven and cook for 30 minutes until cooked. Once cooked, just pop the 4 garlic out of their skins and discard.
In a large saucepan, add the roasted vegetables along with the red lentils, chilli flakes, vegetable stock, bay leaf and tomato puree. Stir round, then cook on a low to medium heat with the lid on for around 20 minutes.
Check for salt and pepper, then blend until smooth. I leave the bay leaf in, but you can remove it if you want. If you want it smoother then place through a sieve, but I like the texture.
Serve with crusty bread. This recipe freezes well.
- Prep Time: 5 Minutes
- Cook Time: 50 Minutes
- Category: Soup
- Method: Stove
- Cuisine: British
Published by