Tomato, Lentil and Red Pepper Soup
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Servings
- Serves 4
Free-from
Gluten/Wheat, Dairy, Nuts, Sugar, SoyaDiet Specific
Low GL/GI, Cholesterol Busting, Antioxidant Packed, High FibreDish
- Soups
Difficulty
- Easy
A deliciously simple recipe, packed with everything you need for the day.
Heat the oil in a medium saucepan and sauté the chopped pepper, onion and garlic for 6 minutes, to soften. Stir in the tomatoes and heat for a further few minutes
Add the stock and lentils, bring to the boil, then reduce the heat and simmer gently for 20 minutes
Blend to achieve desired texture (I prefer it chunky)
Stir in the basil and season well with salt and freshly ground black pepper
Transfer to a serving bowl and drizzle with a little olive oil, to serve
- 4 tbsp Extra Virgin Olive oil
- 1 onion
- 2 cloves of garlic
- 2 medium red peppers, chopped
- 400g sun-blushed tomatoes
- Cup of red lentils
- 1 litre of vegetable stock
- handful of fresh basil leaves
- Sea salt and freshly ground black pepper
