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Photo of Tomato, pepper & lentil soup by WW

Tomato, pepper & lentil soup

6
Points® value
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.

Notes

The soup can be frozen in an airtight container for up to 3 months.

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