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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup red lentils
  • 2 red peppers
  • 1 carrot
  • 1 onion
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • 1 tsp paprika
  • 1 sprig rosemary leaves only
  • 1 tsp dried marjoram or oregano
  • 2 Tbsp tomato purée
  • ½ tsp chilli flakes or more
  • Water
  • 1 vegetable stock cube
  • 1 tin chickpeas drained

Method
 

  1. Rinse the red lentils under running water.
  2. Cut the peppers, carrot and onion into tiny cubes, then chop the garlic and rosemary leaves.
  3. 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.
  4. Add the stock cube and bring to the boil. Cook for 20-25 minutes or until the veggies are tender.
  5. Using a hand-held blender, whiz the soup until you get a textured, rustic finish.
  6. Add the drained chickpeas and more water if necessary.
  7. Heat it up, then serve. You can add some chopped herbs, if liked - parsley, basil, coriander, mint would go well with the soup.