Red pepper and lentil soup
This vegan, protein booster red pepper and lentil soup is wholesome, healthy and tasty. You can make a lot of it (double the ingredients) and freeze portions for several meals. Serve it with crusty bread or pitta.
Ingredients
Method
- Rinse the red lentils under running water.
- Cut the peppers, carrot and onion into tiny cubes, then chop the garlic and rosemary leaves.
- Heat the oil in a large pot and gently sauté the onion, pepper and carrot for about 5 minutes, then add the garlic, paprika, rosemary, marjoram, tomato purée and chilli flakes. Sir for a minute to coat everything, then add the lentils and plenty of water to cover well.
- Add the stock cube and bring to the boil. Cook for 20-25 minutes or until the veggies are tender.
- Using a hand-held blender, whiz the soup until you get a textured, rustic finish.
- Add the drained chickpeas and more water if necessary.
- Heat it up, then serve. You can add some chopped herbs, if liked – parsley, basil, coriander, mint would go well with the soup.