Roasted Red Pepper, Tomato & Lentil Soup

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5 from 10 votes

A roasted red pepper and tomato soup with lentils, full of flavour, rich in colour and packed with antioxidants. Quick and easy to make – roast the vegetables and cook the lentils at the same time.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time40

Ingredients

1 onion
4 large tomatoes - about 450g / 1 lb
2 red peppers
2 cloves garlic
2 tbsp olive oil
salt and pepper
½ tsp mixed herbs
75 g red lentils
500 ml vegetable stock - 2 cups

Instructions

Peel the onions and roughly chop. Peel the garlic and cut any large cloves in half.
1 onion, 2 cloves garlic
Cut the tomatoes into quarters or halves, depending on size.
4 large tomatoes
Cut the peppers into chunks, discarding the core, seeds, and stalk.
2 red peppers
Spread the onion, tomatoes, peppers and garlic out in a large roasting pan. Add a generous sprinkling of the dried herbs, salt and pepper, and drizzle the oil over.
2 tbsp olive oil, salt and pepper, ½ tsp mixed herbs
Put the pan in the oven and roast the vegetables at GM 6 / 400°F / 180°C (fan) for 35 minutes until soft and starting to brown.
While the vegetables are cooking, put the lentils and the stock into a large pan and simmer over a low heat for about 20 minutes, until the lentils are soft and mushy.
75 g red lentils, 500 ml vegetable stock
Add the roasted vegetables to the cooked lentils, giving the roasting pan a good scrape. Then blend the soup soup with a stick blender (or in the food processor or blender) until smooth. Add a little extra stock if the soup is too thick. Then season to taste.
Serve as is, or garnish with seeds and chopped fresh herbs or a swirl of yogurt or cream.

Notes

Keeps for 3 days in a covered container in the fridge.
Freezes well - allow to cool, pack into plastic boxes and reheat in a pan or in the microwave.

Substitutions / Adaptations

Swap the red lentils for a can of cannellini beans or chickpeas. Drain and rinse well.
Use yellow or orange peppers instead of the red. This will give you a more golden pepper, tomato and lentil soup. You can use jarred roasted red peppers too, in which case you don't need to roast them, but do give them a good rinse first..
No fresh tomatoes? Add a 400 g can of tinned tomatoes and a generous spoonful of tomato puree. If you do this, reduce the volume stock by about a third.
Mix up the herbs and spices. Roasted red pepper and tomato soup is delicious with a little red chilli or a sprinkling of any warming spice blend over the roasted vegetables.
Brighten and lighten the soup with a generous squeeze of lemon juice.

Nutritional Information

This recipe is 7 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.