Name: Red pepper, lentil and tomato soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1Tbsp olive oil; 1 onion; 2 cloves of garlic; 1 celery stick; 1 carrot; 2 red peppers; 1.5 cup red lentils; 1 tsp dried oregano or marjoram; 1 tin chopped tomatoes; 1 L vegetable stock; 2 Tbsp chopped flat-leafed parsley

Red pepper, lentil and tomato soup

4 Feb 2025

by Wholeness

Prep Time

5 minutes

Cook Time

40 minutes

Total Time

45 minutes

Background

This red pepper, lentil and tomato soup is healthy, vegan, gluten-free, low-carb yet filling, warming and yummy. Also, it’s easy to make! Serve it with sourdough toast or gluten-free scones.

Ingredients

1Tbsp olive oil
1 onion
2 cloves of garlic
1 celery stick
1 carrot
2 red peppers
1.5 cup red lentils
1 tsp dried oregano or marjoram
1 tin chopped tomatoes
1 L vegetable stock
2 Tbsp chopped flat-leafed parsley

Instructions

Finely chop the onion, garlic, celery and carrot. Dice the red peppers.
Heat the oil in a pan, then gently sauté the onion, celery and carrot for 5 minutes. Add the garlic and red pepper and sauté for another 3-5 minutes.
Meanwhile, rinse the lentils.
When the veggies are tender, add the lentils, the chopped tomatoes and the vegetable stock. Bring to a boil, then reduce the heat and cook, covered, for 25 minutes or so, until the lentils have become soft.
Turn off the heat and add the parsley.
Using a stick blender blitz the soup until you get a textured soup.
Add more stock, if needed and reheat it, if needed.

https://cooktogether.com/?recipe=red-pepper-lentil-and-tomato-soup

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