Two bowls of red lentil soup topped with nuts, with red bell peppers in the background.

A Tasty Lentil Soup for Winter

by Nick Harris-Fry in Wildgrain Blog

Ditch the pre-made soups in favour of this veggie-filled delight that makes sweet red peppers the star of the show.

Soup is one of the best meals to make in bulk, because it’s quick to throw together, easy to store, and (up to a point) tends to get more flavorful with time in the fridge. It’s also a great meal for those chasing down their five-a-day, because you can bundle in loads of veggies and blend it up. Take this healthy red pepper and lentil soup as an example. You can knock up a batch of it in under an hour over the weekend and you’ll have four great lunches for the next week. Or, if you prefer bulkier serving sizes, two absolutely massive lunches.

This red pepper soup recipe comes from It’s Pepper Time. You’ll find more pepper-filled recipes on the website.

Ingredients (Serves Four)

  • 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
  • 3/4 cup split red lentils
  • 2 cups vegetable stock
  • 3/4 cup mixed nuts, roughly chopped
  • ½ tbsp soya spread

Method

  1. In a large saucepan, heat the oil 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 of the rosemary and thyme, lentils, stock and 3/4 cup 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 350°F.
  4. Tip the nuts onto an ovenproof tray and roast in the oven for eight to 10 minutes, until they turn a light golden colour.
  5. Remove the nuts from the oven and stir in the soya spread and remaining herbs. Season well and return to the oven for two to four minutes until golden.
  6. Blend the soup to create a smooth texture. Divide into four portions, scatter nuts over the top, and serve.

Written by Nick Harris-Fry for Coach and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Tags: Recipes
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