I love a hearty bowl of soup for lunch during the week and there’s nothing more satisfying than making your own, free from the high levels of salt, sugar and preservatives that the shop-bought varieties contain.
I made a massive batch of this delicious soup on Sunday afternoon and it has provided me with lunch for the entire working week.
Several red peppers are required in order to bring out the flavour in the soup but I can guarantee it’s worth it. I used a mixture of bell peppers and sweet pointed peppers.
INGREDIENTS (4-5 portions)
•4 red bell peppers
•4 sweet pointed peppers
•4 tomatoes, halved
•3 cloves of garlic, crushed
•The leaves of 7 sprigs of thyme
•1 tsp black pepper
• Pinch of salt
•1tbsp olive oil
•700ml veg stock
• 1 tbsp balsamic vinegar
•200g red lentils
1) Pre-heat the oven at 180c. De-seed and roughly chop the peppers, placing in a large oven-proof dish along with the tomatoes. Sprinkle on the garlic, thyme, salt and pepper, drizzling over the oil.
2) Place in the oven and roast for 1 hour, stirring occasionally. In the meantime, rinse and boil the lentils, drain and set aside.
3) When removing the peppers from the oven, leave to stand and cool significantly. Add the majority of the stock and blitz with a hand-held blender. Examine the consistency and add more stock if necessary. Stir in the balsamic vinegar, lentils and serve.
I drizzled a dash of soya cream on mine and served with a sprig of thyme. The rest of the soup was then dished out in tuppeware boxes, ready for the week ahead!