Thursday, 13 October 2011
Roasted pepper and red lentil soup
This soup is quick to make, super healthy and so, so tasty. Lentils have a fabulous creamy texture so you don't need to add any butter or cream.
3 red and yellow peppers
2 cloves of garlic, sliced
250g red lentils
1 pint stock
1 can chopped tomatoes
1 tsp dried oregano
1 tbsp natural yoghurt
2 tsp Harissa
Preheat the oven to 180 C. Chop the pepper into chunks sprinkle with garlic and drizzle with olive oil. And place in the oven for around 25 minutes.
Place the lentils in a large bowl and add the stock. Bring to the boil and simmer for 15 minutes. Then add the chopped tomatoes and a teaspoon of oregano and about a tbsp of tomato puree, season to taste.
Remove the peppers and garlic from the oven and add the saucepan. Using a blender pulse the soup until it is thick soupy consistency.
Place back on the hob and simmer until reduced slightly. Serve in bowls with a dollop of yoghurt and a tsp of Harissa and swirl it into the soup slightly.