Roasted Red Pepper & Lentil Soup


A super easy and super delicious soup recipe! This soup is packed with roasted veggies and a little warmth with some chilli. The addition of lentils makes it a great source of protein and fibre that will keep you full for hours. 


Roasted Red Pepper & Lentil Soup

Serves: 4

Time: 1 hr



2 red peppers

2 carrots

12 plum tomatoes

4 cloves garlic

1 red chilli 

1 cup (200g) red lentils 

750ml vegetable stock



1. Preheat the oven to 180c/350f.

2. Roughly chop the veggies (keep the skin on your carrots for more fibre!), peel the garlic and de-seed and chop the chilli.

3. Arrange on a baking tray and drizzle with olive oil. Roast for 30 minutes until tender.

4. Add all the roasted veggies to a food processor and blend until smooth.

5. Add this mixture to a large saucepan with the stock and bring to a boil over high heat. 

6. Once boiling, add the lentils, season with salt & pepper. 

7. Reduce heat to medium-low and simmer for 10-15 minutes until the lentils are tender. 

8. Serve with a crack of black pepper and some sprouts.