Tomato, pepper & lentil soup
10
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive Oil
0.5 tablespoon(s)
Onion
1 medium
Red pepper
2 medium
Garlic
2 clove(s)
Tomato
500 g
Tinned Tomatoes
1 can(s), large
Split Red Lentils, dry
80 g
Oregano, Dried
2 teaspoon(s), level
Vegetable stock cube
2 cube(s)
Crusty Brown Bread Roll
4 medium
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.
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