The Health Boost have shared a delicious winter soup which we enjoyed making at the weekend – the whole family loved it. Roasting the pepper and garlic first really adds to the depth of flavour!
INGREDIENTS
serves 4
200g red split lentils
1 red pepper, deseeded and quartered
1 sweet potato peeled and cubed
1 onion chopped
2 cloves of fresh garlic chopped finely
500ml of vegetable stock or water
1 teaspoon ground turmeric
1 teaspoon sweet smoked paprika / Olive oil to drizzle
1 red pepper, deseeded and quartered
1 sweet potato peeled and cubed
1 onion chopped
2 cloves of fresh garlic chopped finely
500ml of vegetable stock or water
1 teaspoon ground turmeric
1 teaspoon sweet smoked paprika / Olive oil to drizzle
METHOD
prep time: 15mins
cook time: 1h 30 approx
- Rinse the lentils in cool water and drain.
- In a large saucepan, add the lentils and cover with fresh water.
- Cook for 20 minutes (water should be fully absorbed).
- At the same time, place the quartered red pepper and chopped garlic on a baking pan, drizzle with olive oil and roast for 20 minutes.
- Add the roasted red pepper, garlic, sweet potato and onion to the cooked lentils, add the stock, cover and simmer for 30 minutes.
- After 30 minutes, add the ground turmeric and paprika, stir, cover and simmer for another 30 minutes.
- Take off the heat and blitz (I use a hand held blender).
- Serve with warm toasted sourdough grated with fresh garlic!
