Roasted Red Pepper & Lentil Soup Recipe
Photo by Amelia Freer
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.


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

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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