Roasted red pepper and lentil soup

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Serves: 4

By gillaz



  • 1 pinch salt and pepper (to taste)

  • 1 vegetable stock cube

  • 1 red onion chopped into large chunks

  • 2 red pepper chopped into large chunks

  • 1 clove garlic

  • 1 handful split red lentils


<ol> <li>Roast the peppers and onion in the oven with the garlic and olive oil for about 30 minutes.</li> <li>Blitz the onion and peppers in a blender and add to a pan with vegetable stock.</li> <li>Add the split red lentils and simmer for about 1 hour.</li> <li>Add salt and pepper to taste.</li> </ol>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Starter

  • Main Course

  • Soup

  • Make Ahead

  • Can Freeze

  • pepper

  • pulses

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