Tomato, Pepper & Red Lentil Soup Recipe | Abel & Cole
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Tomato, Pepper & Red Lentil Soup
Clock Image
Prep: 10 mins
Cook: 25 mins
Lentils thicken this combo of sweet red peppers and sharp tomatoes to turn it into a hug in a bowl.
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kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 1 red pepper
  • 2 garlic cloves
  • A 75g bag of red lentils
  • 2 tbsp red wine vinegar
  • A 400g tin of chopped tomatoes
  • A handful of flat leaf parsley
From your kitchen
  • 1 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 500ml boiling water
You'll need
  • Pan with a lid
  • Heatproof measuring jug
Step by step this way
  • 1.

    Peel and finely chop the onion. Halve the pepper. Scoop out the seeds and white bits, then finely chop it. Warm a large pan over a low heat for 1 min. Add 1 tbsp olive oil, the onion and pepper. 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. Stir in the vinegar, then add the lentils and tomatoes.

  • 3.

    Add 500ml 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 parsley leaves to serve.

  • 4.

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