Red pepper, lentil and tomato soup
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, itβs easy to make! Serve it with sourdough toast or gluten-free scones.
Ingredients
- 1Tbsp olive oil
- 1Β onion
- 2 cloves of garlic
- 1 celery stick
- 1Β carrot
- 2Β red peppers
- 1.5 cup red lentils
- 1 tsp dried oregano or marjoram
- 1 tin chopped tomatoes
- 1Β 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 sautΓ© the onion, celery and carrot for 5 minutes. Add the garlic and red pepper and sautΓ© 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.
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Categories
- Meal Type: - Everyday - Lunch - One Pot - Quick & Easy - Soup - Supper
- Cuisines: - British
- Ingredients: - Lentils - Other Vegetables
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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