Tomato, pepper & lentil soup
1 medium, finely chopped
2 medium, deseeded and roughly chopped
2 clove(s), crushed
500 g, roughly chopped
1 can(s), large, chopped
Split Red Lentils, dry
2 teaspoons, level
Vegetable stock cube(s)
2 cube(s), to make 1 litre hot stock
Crusty Brown Bread Roll
4 medium, to serve
- Heat the oil in a large pan over a medium heat, add the onion and peppers and cook for 6-8 minutes until soft. Add the garlic and fresh tomatoes and cook for another 5 minutes.
- Add the chopped tomatoes, red lentils, 1 teaspoon of the oregano and the vegetable stock and cook for 30 minutes until the vegetables and lentils are tender.
- Season to taste, then transfer the soup to a blender (or use a stick blender) and blitz until smooth. Serve with the remaining oregano sprinkled over and the crusty bread rolls on the side.