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Hairy Bikers Red Pepper and Lentil Soup

Hairy Bikers Red Pepper and Lentil Soup

  • Author: Ekani Ella
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Soup
  • Method: Simmering and blending
  • Cuisine: British

Description

Hairy Bikers Red Pepper and Lentil Soup is a wholesome, vegetable-based soup that features sweet red peppers and tender lentils. The red peppers add a natural sweetness, while the lentils make the soup thick and satisfying. This soup is a wonderful blend of flavors with a rich, creamy texture despite being dairy-free, making it perfect for vegans and vegetarians alike.


Ingredients

  • Red bell peppers (2 large, chopped): Adds sweetness and vibrant color to the soup.
  • Red lentils (150g): Provides protein, texture, and thickness to the soup.
  • Onion (1 large, finely chopped): Adds depth and flavor to the base of the soup.
  • Garlic (2 cloves, minced): Infuses the soup with a rich, aromatic flavor.
  • Carrot (1 medium, chopped): Enhances the sweetness and adds additional nutrients.
  • Vegetable stock (1 liter): Forms the base of the soup and brings all the flavors together.
  • Tomato paste (1 tbsp): Adds richness and intensifies the flavor of the soup.
  • Olive oil (1 tbsp): For sautéing the vegetables.
  • Ground cumin (1 tsp): Adds warmth and a subtle spice.
  • Smoked paprika (1 tsp): Gives the soup a smoky depth.
  • Salt and pepper: To taste.
  • Fresh parsley (for garnish, optional): Adds a fresh, bright finish.

Instructions

  1. Sauté the vegetables: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion, garlic, and carrot, and sauté for 5-7 minutes until softened.
  2. Add the red peppers: Stir in the chopped red bell peppers and cook for another 3-4 minutes until they begin to soften.
  3. Add the spices and tomato paste: Stir in the ground cumin, smoked paprika, and tomato paste, cooking for 1-2 minutes to release the flavors.
  4. Add the lentils and stock: Rinse the lentils under cold water and add them to the pan. Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for 20 minutes until the lentils are soft and the vegetables are fully cooked.
  5. Blend the soup: Remove the soup from the heat and use a hand blender to blend it until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.
  6. Season and serve: Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley if desired.