Serves 4
Prep Time 10 mins
Duration 35 mins
Ingredients
- 1 tsp ground cumin
- 1 tsp red chilli flakes
- 3 tbsp olive oil
- 1 medium onion, diced
- 140 gm red lentils, rinsed and drained
- 400 gm tinned tomatoes, finely chopped
- 2 roasted sweet red bell peppers (from a jar), finely chopped
- 1 litre vegetable stock
- 1 tbsp coriander, to garnish
Method
- Toast the cumin and chilli in a large saucepan on a medium heat for a minute.
- Add the olive oil and fry onion for 3-4 minutes until soft.
- Mix in the lentils, tomatoes and roasted sweet red bell peppers.
- Pour in the vegetable stock and simmer for 25 minutes, until the lentils start to disintegrate.
- Blend the soup in batches.
- Then, reheat the soup and serve in bowls with a garnish of coriander.
- Truly delicious!
Nutritional Value
(per serving)
Calories 244 kcal
Total Fat 13 gm
Saturated Fat 3 gm
Carbohydrates 27 gm
Fibre 8 gm
Protein 12 gm