Jumping on the bandwagon of ‘let’s eat healthily during January
and the rest of the year‘, I am making a conscious effort to make and like soup.
This weekend I took to the kitchen and made an absolutely delicious, flavoursome Red Pepper and Red Lentil Soup. The recipe below makes 3 to 4 portions for the week and is guaranteed to keep you full for hours. Lentils are an excellent source of iron and include a range of other nutrients including fibre, protein and minerals and vitamins. They also have many other health benefits.
For the recipe below you will need a blender and saucepan, (saucepan large enough to fit 1 litre of liquid and ingredients as listed below). You can also substitute the lazy garlic or chilli for the fresh ingredients if easier.
This is suitable for vegetarians and vegans alike and is very TASTY.
2 Red peppers
2 Tsp Lazy garlic
200g Dried red split lentils
1 Litre vegetable stock
1 Tsp Lazy chilli
1 Tsp Ground cumin
2 Tbsp Pumpkin and sunflower seeds
Handful of coriander
Olive oil to cover the pepper and onion
Seasoning (mixed herbs, salt and pepper)
- Switch the oven on to 180ᵒc / Gas Mark 4 / 350ᵒF.
- Quarter and deseed the peppers and cut into strips. Peel and chop the onion into chunks.
- Cover the pepper and onion in oil and add a little seasoning (herbs, salt and pepper).
- Cook in the oven for 20 minutes.
- Once cooked add all of the mixture to a saucepan as well as the lazy garlic, lentils, lazy chilli, ground cumin and vegetable stock.
- Stir all of the ingredients and bring to the boil. Once boiling simmer for approximately 20 minutes or until the lentils are soft.
- Transfer the mixture to a blender and blend until smooth.
- Chop the coriander and sprinkle over your soup. Sprinkle over the mixed seeds.
- Add salt and pepper if you wish.
Please feel free to leave your thoughts about the recipe below and I’d love to hear if you have changed/tweaked the recipe at all!