Name: Lentil and Red Bell Pepper Soup
Prep time: 10 s
Cook time: 25 min
Total time: 10 min
Yield: 4
Cuisine: Cholesterol, Fibre-rich, Vegetarian
Ingredients: Vegetables; Beans and pulses; 2 red bell peppers; chopped 1 yellow onion; chopped30 ml (2 tbsp) olive oil2 ml (½ tsp) ground turmeric2 ml (½ tsp) cumin seeds (see note)2 ml (½ tsp) coriander seeds (see note)1.25 L (5 cups) low-sodium vegetable broth15 ml (1 tbsp) tomato paste250 ml (1 cup) dried red lentils30 ml (2 tbsp) fresh cilantro; finely chopped2 green onions; chopped Pepper and salt to tasteNote: If you do not have cumin or coriander seeds; substitute with the same amount of ground cumin or coriander.

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This recipe is a delightful fusion of comforting and nutritious flavors. Indulge in this warm, balanced, and easy-to-make soup. Try it now for a nourishing and satisfying meal.

Preparation 10 min

Cooking 25 min

Portion 4

Calories

275

Fat

Carbohydrates

Fibre

Protein

Sodium

180

Ingredients

2 red bell peppers, chopped
1 yellow onion, chopped
30 ml (2 tbsp) olive oil
2 ml (½ tsp) ground turmeric
2 ml (½ tsp) cumin seeds (see note)
2 ml (½ tsp) coriander seeds (see note)
1.25 L (5 cups) low-sodium vegetable broth
15 ml (1 tbsp) tomato paste
250 ml (1 cup) dried red lentils
30 ml (2 tbsp) fresh cilantro, finely chopped
2 green onions, chopped
Pepper and salt to taste

Note: If you do not have cumin or coriander seeds, substitute with the same amount of ground cumin or coriander.

Preparation

In a large saucepan, heat olive oil over medium heat. Add red peppers, onions and spices and cook until onions are tender, about 5 minutes. Season to taste.
Add vegetable broth and tomato paste. Bring to a boil, then cover and simmer for 15 minutes over medium-low heat.
Add red lentils and simmer for 5 minutes, or until red lentils are tender.
To serve, garnish with fresh cilantro and green onions.