Serves 4
Roasted Red Pepper & Lentil Soup
This is a recipe that my friend and fellow Nutritional Therapist Alli Godbold shared with me from her new book. She served it to me when I went to her house for lunch and it was so good, I knew I had to share it with you all. It bursts with flavour and is packed with vegetables and of course lots of good nutrition. It is now a firm favourite in my home and I’m sure it will be in yours too.
INGREDIENTS
For the salsa verde:
- 4 whole peppers, roasted in the oven until soft, then cooled and finely sliced OR 1 280g jar of red peppers, drained and finely sliced
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1 tsp cumin seeds, ground
- 1 tsp fresh thyme leaves
- 1 tsp smoked Spanish paprika
- 200g red lentils, rinsed
- 1 400g tin chopped tomatoes
- 2 litres vegetable stock
- 2 tbsp of finely chopped parsley
- Salt to taste
- Juice of 1-2 lemons
STEP-BY-STEP
Sauté the onion in the oil until soft. Add the garlic, cumin and thyme and stir together, then add the paprika, lentils, tomatoes and stock and bring to a simmer.
Add the peppers to the soup and continue to cook until the lentils start to break down – usually around 15 minutes). Stir in the parsley and season with salt and lemon juice.
Add some extra paprika if you’d like a little more and a swirl of extra virgin olive oil as you serve.
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