A lovely deep rich red colour for this first comforting soup of autumn after the disappointing English summer. Perfect for a quick weekend lunch, this soup is quick and easy to make and is packed with flavour and antioxidents. The sweet red peppers had been bought at the start of the summer, roasted were in the freezer, the tomatoes were fresh from the market today.
This is my entry for Running With Tweezers’ Second Annual Super Soup Challenge.
Roasted Sweet Red Pepper, Tomato & Red Lentil Soup
(Serves 2 hungry people)
2 Roasted Red Peppers
4 Medium Tomatos
1 Onion
2 Cloves of Garlic
2oz Red Lentils
1 Pint of stock (I use Marigold)
2 Bay Leaves
Olive Oil
Salt & Pepper
Halve the tomatoes, sprinkle with salt and pepper and roast in a medium oven until the skins are starting to blacken.
Roughly chop the onions and garlic and sweat in a saucepan in a glug of olive oil, when soft add the lentil and fry for a few minutes, add the stock, roasted red peppers and bay leaves.
Gently simmer for 20 minutes or until the lentils are soft. Add the tomatoes and cook for a few more minutes.
Blend until smooth and season to taste.
Serve garnished with some cream cheese, chopped cherry tomatoes and rocket. Sit down and enjoy the first soup of the autumn!
