A lovely warming smoky red pepper and lentil soup - rich and earthy and sweet at the same time. A gorgeous soup and wonderful with fresh bread and olive oil.
Prep time: 10 minutesmins
Cook time: 35 minutesmins
2-4 servings
4.80 from 5 votes
Ingredients
3red peppers chopped roughly
1tbspolive oil
Big punch sea salt
Black pepper
2red onions chopped
2tbspolive oil
3clovesgarlic sliced
1tspcumin seeds
1tspsmoked paprika
200gred lentils rinsed
1litre veg stock
2tbsptomato purée
1tbsprose harissa or 1 tsp harissa paste
250mlcoconut milk
1/2- 1tspsea salt
Black pepper
For the toppings
Coriander
Coconut yogurt or cream
Toasted seeds
Instructions
To roast the pepper
Pre heat your oven to 180c
First, roast the pepper by adding them along with the olive, salt and pepper.
Roast for 15-20 or until soft and slightly charred.
Set aside and chop finely when cool enough
To make the soup
In a large pan fry onions with the oil into soft and slightly browning.
Add garlic and fry for a further minute, then add in the cumin & paprika.
Now add the lentils, stock, tomato purée, and harissa.
Simmer for 10 minutes, then add in the roast peppers and coconut milk, simmer for a further 10 minutes. Season well.
Drizzle with coconut yogurt or cream, and top with coriander and toasted seeds.