This is a quick, low calorie, gluten- and dairy-free soup recipe that’s perfect for lunch on a cold day. The roasted red peppers give it a rich sweet flavour that goes brilliantly with red lentils and smoked paprika. If you make a big batch of the peppers you can use some for this soup and keep the rest for a luscious addition to salads, wraps and sandwiches, or a side to your dinner later in the week. Cook once, eat twice, right?
If you don’t have any roasted peppers, fresh will do. I add 3 large deseeded, sliced red peppers to the softened onion and let them stew a bit before I throw in the lentils. The soup doesn’t have the same depth of flavour, but its still delicious.
I usually make a huge pot of this at the beginning of the week. It’s perfect for the teenager’s after-school top up, and we can grab a couple of bowls full to microwave at work.
Any leftovers go into the freezer in a tetrapak, with a smart label of course!
A bowl of soup and….?
The rest of the family, being able to gorge on wheat and dairy, would probably opt for a warm hunk of sun-dried tomato bread, soft enough to mop up the soup but with enough crust to wipe every last drop from the bowl. And a sharp crumbly Wensleydale cheese.
Myself, I would choose a gluten free version of the tomato bread, with a thick creamy hummus to add the right amount of sharp contrast to the soft, sweet, smoky soup.
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- 1 tbs (15ml) olive oil
- 1 large onion, sliced
- 1 clove garlic, crushed
- 1 cup red lentils
- 500g roasted red peppers, and their liquid
- 1 tin tomatoes
- 2 tsp Marigold bouillon powder
- Pinch Hot smoked paprika
- 1 tsp Worcestershire sauce
- 1 litre water
- Soften the chopped onion and garlic in the olive oil over a medium heat, for about 5 minutes, stirring a few times. Add a splash of water to prevent sticking and burning.
- Add the lentils, paprika and bouillon powder. Stir well and continue to cook for a few moments, again scraping the pan to prevent burning.
- Add the peppers and their liquid, the tomatoes, Worcestershire sauce and the water and bring everything to a gentle simmer.
- Leave to cook for 20-30 minutes, stirring occasionally, and adjusting the water if the soup seems too thick.
- Once the lentils have broken down, blend the soup to your preferred level of smoothness. Adjust the salt and serve.