Red pepper, lentil and tomato soup

Print

Ingredients

Serves 4

1 onion, peeled and diced
1 carrot, peeled and diced
3cm slice celeriac, diced
1/2 red pepper, cut into chunks
1 eating apple, cut into chunks (deseeded with peel on)
2 cloves garlic, peeled and diced
1 tablespoon rapeseed oil
60ml white wine
100g red lentils
400g tinned chopped tomatoes
600ml cold water (fill tomato tin 1.5 times)
1 tablespoon bouillon or 1 vegetable stock pot

Timings

Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Red pepper, lentil and tomato soup

This basic tomato sauce serves as a soup, pasta sauce and pizza sauce. Full of vegetables, fruit and lentils it is a great way of getting all-round goodness in when energy levels are low.

Method

Put the rapeseed oil in a saucepan over a gentle heat and add the diced onion, carrot and celeriac. Cook for 7 minutes, stirring from time to time to stop it burning. It’s ready when the celeriac has started going brown and the onions are translucent.

Add the chopped pepper, apple and garlic and return to the heat for 3 minutes, stirring again so it doesn’t catch.

Turn up the heat and add the white wine. Reduce until the wine has disappeared. Place the lentils in a sieve and rinse under cold water. Add them to the saucepan and give it all a good stir.

Add the chopped tomatoes, water and stock. Bring to the boil, cover and simmer for 15 mins. Blitz with handheld blender and season to taste with salt and pepper. Add a little water to loosen if need be. Try this with DizzleSky loaf with melted cheese under the grill – delicious and super-nutritious!

Ps. If you are making the Homemade hearty pizza this week you’ll keep 200ml of the soup for the pizza sauce.

DOWNLOAD OR PRINT RECIPE HERE.