I guess lentil soup tends to be seen of as more of an autumnal type of a meal, but I’m not one to shun a soup at any time of year! And red peppers are summery, no?
Anyway, it was delicious, filling but not too heavy and it’s so very easy to make.
There’s nothing like making a big pot of homemade soup so you have something wholesome waiting after a long day at work!
makes 4 servings
1 large red (bell) pepper, diced
1 carrot, diced
3 celery stalks, sliced
1 small onion or leek, diced
175 g red lentils, rinsed
1 tsp dried sage
1/2 tsp dried thyme
2 tsp smoked paprika
900 ml hot water
salt and pepper to taste
2 tbsp nutritional yeast (optional)
Preheat the oven to 160 degrees c.
This is so easy it’s barely a recipe…
Put all of the ingredients bar the salt and pepper and nutritional yeast in a large casserole dish. Cover, and cook in the oven for 45 minutes, stirring half way through. Whizz it up a little using an immersion blender if you like, but it’s not really necessary.
Season to taste, and stir through the nutritional yeast just before serving.