Serves 4
Prep time 15 minutes
Cook time 45 minutes
Dairy Free, Nut Free, Vegetarian, Vegan
Ingredients
-
2 red capsicums, deseeded and roughly chopped
- 2 red onions, roughly chopped
- 250g cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 200g dried red lentils
- 1L salt-reduced vegetable stock
- 2 tbsp tomato paste
- 1 cup light coconut milk, plus extra to serve
- Fresh coriander and fresh bread rolls, to serve (if desired)
How to make
1. Pre-heat oven to 200°C. Place the red capsicums, onions and cherry tomatoes on a large baking dish. Drizzle over half the olive oil and season well with salt and pepper. Toss to coat.
2. Place tray in the oven and bake for 20 minutes, or until vegetables are lightly charred. Set aside.
3. Add the roasted red vegetables to the pan. Using a stick blender, pulse to work a chunky texture.
4. Remove from oven, top with fresh parsley and squeeze over the roasted lemon halve. Serve immediately. Add in the lentils, vegetable stock and tomato paste and mix. Bring to a simmer and then reduce heat to low, simmer for 10 minutes.
5. Add in the coconut milk and cook for a further 10 minutes.
6. To serve, divide soup between bowls, top with fresh coriander and a drizzle of coconut milk. Serve with a fresh bread roll (if desired).
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Nutritional information
| Kilojoules |
1550kJ |
Protein |
18.7g |
Carbohydrates, total
- sugars, total |
30.5g
9.8g |
Fat, total
- saturated fat |
16.1g
6.0g |
| Sodium |
1300mg |
|
