Roasted Red Pepper & Lentil Soup
Ingredients
- 4 red peppers
- 200 g red lentils
- 1 onion
- 3 garlic cloves
- 2 tsp smoked paprika
- 1000 ml vegetable stock
- 1 tbsp tomato purée
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 311 kcal
- Protein
- 15.3 g
- Carbohydrate
- 43.2 g
- of which sugars
- 10.9 g
- Fat
- 8.4 g
- of which saturates
- 1.3 g
- Fibre
- 7.2 g
- Salt
- 1.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Halve and deseed the red peppers, place cut-side down on a baking tray, drizzle with half the olive oil, and roast at 220°C/200°C fan for 20 minutes until charred.
- 2
Dice the onion and mince the garlic. Heat the remaining oil in a large pot and soften the onion for 6 minutes.
- 3
Add the garlic and smoked paprika and cook for 1 minute, then stir in the tomato purée.
- 4
Rinse the lentils and add to the pot with the roasted peppers (skins removed) and stock.
- 5
Bring to a boil, then simmer for 20 minutes until the lentils are completely soft.
- 6
Blend until smooth with a stick blender, season generously, and cool before freezing in portions.
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