Tomato, Pepper & Red Lentil Soup Recipe | Abel & Cole
Tomato, Pepper & Red Lentil Soup
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Prep: 10 mins
Cook: 25 mins
Tiny tender red lentils thicken this warming bowlful of sweet peppers and rich tomatoes simmered with garlic and a bright squeeze of lemon, making it a refreshing, satisfying soup.
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255 kcal
(per portion)
Ingredients you'll need
  • 1 red onion
  • 2 red peppers
  • 2 garlic cloves
  • 75g red lentils
  • 1 lemon
  • 400g chopped tomatoes
  • A handful of flat leaf parsley
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 600ml boiling water
Step by step this way
  • 1.

    Peel and finely chop the red onion. Halve the peppers. Scoop out the seeds and white pith, then finely chop the peppers. Warm a large pan over a low heat for 1 min. Add 1 tbsp olive oil, the onion and peppers. Season with salt and pepper. Cover and sweat for 5 mins.

  • 2.

    Peel and crush the garlic. Rinse the red lentils under cold running water. Stir the garlic into the veg. Cook and stir for 1 min till the pan smells sweet and aromatic. Squeeze in the lemon juice, then add the lentils and chopped tomatoes.

  • 3.

    Add 600ml boiling water to the pan. Cover, turn up the heat and bring to the boil. Turn the heat down a little and simmer for 20 mins. Taste and add more salt and pepper if you think it needs it. Ladle into warm bowls. Garnish with chopped parsley leaves to serve.

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