This is a really quick soup and cook the red peppers when you have the oven on already and keep in the fridge to then add to the soup later. This recipe provides really good vegetable protein, fibre and B vitamins – a good healthy lunch recipe
(Serves 4)
Ingredients
- 1 tbsp olive oil
- 1 onion
- 3 garlic cloves
- 1 celery stick
- 2 red pepper
- 300gms red lentils
- 1litre stock made with Marigold bouillon stock – 2 tsp
- Black pepper and sea salt
Method – set oven to 170C or
- Cut the red pepper into large pieces approx. 5cm chunks – toss in a tablespoon of olive oil and roast in the oven, on a baking sheet for 8-10mins
- Peel and chop the onion and garlic and chop the celery
- Warm the olive oil over a low heat and add the chopped garlic, celery and onion – cook for approx. 5 mins stirring occasionally – add a little water to prevent over heating
- Add the lentils and stock and cook for 15 minutes
- Add the roasted peppers and cook for a further 5 minutes
- Blitz with a hand blender to the desired consistency
- Season to taste
Keeps in the fridge for 2-3 days and can be frozen in portions
