Tomato, capsicum and lentil soup
5
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Red capsicum
2 medium, coarsely chopped
Garlic
2 clove(s), crushed
Tomato(es)
500 g, coarsely chopped
Canned diced tomatoes
400 g
Dry lentils
80 g, red variety
Vegetable stock cube
2 individual, hot variety, make 1L (4 cups) of stock
Dried oregano
2 tsp
Wholemeal bread roll
260 g, (4 x 65g rolls), to serve
Instructions
1
Heat oil in a large saucepan over medium heat. Cook onion and capsicums, stirring, for 5 minutes or until soft. Add garlic and fresh tomatoes and cook for 5 minutes.
2
Add canned tomatoes, lentils, stock and half the oregano and bring to the boil. Reduce heat and simmer for 30 minutes or until vegetables and lentils are tender.
3
Season with salt and pepper. Use a stick blender to process until smooth. Sprinkle with remaining oregano to serve with bread rolls alongside.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.