Tomato, pepper & lentil soup
6
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive Oil
½ tablespoon(s)
Onion
1 medium, finely chopped
Red pepper
2 medium, deseeded and roughly chopped
Garlic
2 clove(s), crushed
Tomato
500 g, roughly chopped
Tinned Tomatoes
1 can(s), large, chopped
Split Red Lentils, dry
80 g
Oregano, Dried
2 teaspoon(s), level
Vegetable stock cube
2 cube(s), to make 1 litre hot stock
Crusty Brown Bread Roll
4 medium, to serve
Instructions
1
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.
2
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.
3
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.
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.