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smoky-red-pepper-lentil 1a

Smoky Red Pepper & Lentil Soup

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 minutes
Cook time: 35 minutes
2-4 servings
4.80 from 5 votes

Ingredients

  • 3 red peppers chopped roughly
  • 1 tbsp olive oil
  • Big punch sea salt
  • Black pepper
  • 2 red onions chopped
  • 2 tbsp olive oil
  • 3 cloves garlic sliced
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika
  • 200 g red lentils rinsed
  • 1 litre veg stock
  • 2 tbsp tomato purée
  • 1 tbsp rose harissa or 1 tsp harissa paste
  • 250 ml coconut milk
  • 1/2- 1 tsp sea 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.