Soups
Roasted Red Pepper & Lentil Soup
A smoky, velvety soup thickened with red lentils and finished with a swirl of coconut milk. You would never guess it is dairy-free.
Prep
10 min
Cook
40 min
Total
50 min
Serves
4
Ingredients
Difficulty: Easy
- 3 red peppers, halved
- 1 onion, chopped
- 3 garlic cloves
- 150g red lentils, rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 700ml vegetable stock
- 4 tbsp coconut milk
- Salt and pepper to taste
Method
- 1
Heat the oven to 220C and roast the peppers, cut-side down, for 25 minutes until blistered.
- 2
Soften the onion and garlic in the oil, then stir in the smoked paprika until fragrant.
- 3
Add the lentils, roasted peppers, and stock, then simmer for 20 minutes until the lentils collapse.
- 4
Blend the soup until completely smooth, adjusting with a little water if needed.
- 5
Season well and serve with a swirl of coconut milk stirred through.