The perfect weekend lunch! Red Pepper and Lentil Soup

The perfect weekend lunch! Red Pepper and Lentil Soup


Posted 7th April

Serves: 4

Preparation time: 10 minutes

Cook time: 40 minutes

 

You will need:

- 3 red bell peppers, deseeded and finely diced

- 2 tbsp olive oil

- 1 onion, diced

- 1 garlic clove, crushed

- 1 large carrot, finely diced

- 1 red chilli, deseeded and diced

- 2 sprigs rosemary, leaves picked and finely chopped

- 5 sprigs thyme, leaves picked

- 100g split red lentils

- 500ml vegetable stock

- 80g mixed nuts roughly chopped

- 1/2 tbsp soya spread

 

Method:

1. Heat the oil in a large saucepan set over a medium heat, add the onion, garlic, peppers and carrot and cook for 10 minutes until the vegetables have softened.

2. Stir in the chilli, ¾ rosemary and ¾ thyme, lentils, stock, 200ml water and bring to a gentle simmer. Cover and cook for 25 minutes until the vegetables and lentils are tender.

3. Meanwhile preheat the oven to 180°C, gas mark 4.

4. Tip the nuts onto an ovenproof tray and roast in the oven for 8-10 minutes, until light golden. Remove from the oven and stir in the spread and remaining herbs. Season well and return to the oven for 2-4 minutes until golden.

5. Divide the soup among 4 bowls, scatter over the nuts and serve.

 

For more pepper recipes, visit www.itspeppertime.co.uk.






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