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Red pepper, lentil and tomato soup

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.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp 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

Method
 

  1. Finely chop the onion, garlic, celery and carrot. Dice the red peppers.
  2. 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.
  3. Meanwhile, rinse the lentils.
  4. 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.
  5. Turn off the heat and add the parsley.
  6. Using a stick blender blitz the soup until you get a textured soup.
  7. Add more stock, if needed and reheat it, if needed.