Roasted Pepper & Lentil Soup
A swirl of cold yoghurt against the smoky red, a thread of olive oil, and a heavy crack of black pepper.
Ingredients
Serves 4- 4large red peppers, halved, deseeded
- 200 gred lentils, rinsed
- 1large onion, diced
- 3cloves garlic, crushed
- 1 tspsmoked paprika
- 1 tspground cumin
- 1litre vegetable stock
- 1 tbspolive oil
- 2carrots, finely diced
- 1 x 400 gtin chopped tomatoes
- Fine salt and black pepper
Method
- Heat the oven to 220°C/200°C fan. Lay the peppers cut-side down on a baking tray and roast for 25 minutes until the skins are blackened and blistered. Tip into a bowl, cover with a plate and leave for 10 minutes, then slip off and discard the skins.
- While the peppers roast, warm the olive oil in a heavy pot over medium heat. Add the onion and carrot with a pinch of salt and cook for 8 minutes, stirring now and then, until soft and sweet at the edges. Stir in the garlic, smoked paprika and cumin and cook for 1 minute until fragrant.
- Add the lentils, the peeled roasted peppers and the tinned tomatoes with their juices, and the stock. Bring to a boil, then drop to a simmer for 20 minutes until the lentils have collapsed and the soup smells deeply smoky.
- Take the pot off the heat and blend until smooth with a stick blender. Taste and season with salt and pepper. Loosen with hot water if needed.
Per serving
- kcal
- 327
- protein
- 17.5g
- fibre
- 12.2g
- carbs
- 53.2g
- fat
- 5.3g
Cook this in Chop it
Get the app to scan your fridge, plan the week, and shop in one tap.