Everyone loves a comforting homemade soup, especially on a cold winter's day.
This simple red pepper, carrot and red lentil soup is packed full of plant-based protein, with 12g per portion. Also perfect for lunches when we're back to meal prepping.
Lentils are a brilliant source of plant-based protein. This recipe is perfectly balanced - combining protein, carbs and healthy fats from the olive oil. Lentils also contain plenty of fiber to keep you full all afternoon. This recipe calls for dried lentils as they work best - but feel free to use canned lentils if you are short for time.
It's really easy to make. All you need to do is roast the veggies and blitz in a food processor before boiling with the lentils. It's ready in under 45 minutes and uses ingredients you're likely to already have.
A soup recipe is a staple in everyone's kitchen and means you can still cook up a nourishing meal fast.
You could use this classic method with all different types of vegetables. Our other favourites are butternut squash, courgette and sweet potato. Also, if you're not a lentil fan then they could be substituted for beans such as white beans or chickpeas.
It's got a nice hearty, creamy texture, without the cream. Our trick is to blend half of the stock with the vegetables then mix it back into the pot with the lentils.
And of course, we like to enjoy our soup with some crusty bread to mop it all up after.
You can alter this recipe to your tastes, by changing the seasoning or by adding some chili flakes if you can handle it. A squeeze of lemon juice at the end really makes a difference too.
If you make more than you need, you can keep it in an airtight container for a few days. Perfect for lunches on the go or keeping the leftovers for the day after.
This is a recipe you'll come back to on cold winter nights for the ultimate comforting lunch.
Red pepper, carrot and red lentil soup:
Serves: 4
Total time: 40 minutes
Ingredients:
2 red peppers
3 carrots
½ onion
2 cloves of garlic, peeled
2 tbsp olive oil
1.5L vegetable stock
180g dried red lentils
Method:
1. Preheat the oven to 350°F/180°C.
2. Deseed the peppers and cut into quarters.
3. Chop the ends off the carrots and slice in half.
4. Peel the onion and chop into quarters.
5. Arrange the veg and garlic cloves on a baking tray and drizzle with olive oil.
6. Roast for 20-25 minutes until soft.
7. Add the veg to a food processor with half of the stock and blend until very smooth.
8. tip the mixture into a large pot with the remaining stock and lentils.
9. Bring to a boil, then reduce the heat and simmer for 15 minutes until the lentils are tender.
10. Season with salt and pepper to taste.
Nutritional Information
Per serving: ¼ of the recipe
Calories: 240 kcalCarbohydrates: 35g
