Hey Love Bees! 🐝
Today’s recipe is an ode to one of the best soups I’ve ever tasted; a deliciously thick roasted red pepper soup, that I had one winter in Canada.
I remember it well. It was a bitterly cold night, and (after enduring hours of interrogation at the airport – I have no idea why!) I finally arrived at my budget hotel in Toronto.
This was 12 years ago, and back then being gluten-free was a lot more difficult than it is today. I was absolutely famished, but I soon realised that there was nothing on the menu that I could eat. My heart sank, but then, the kind chef took pity on me and offered to make me some soup. (Even though the kitchens were closing!)
The soup arrived in an understated polystyrene cup, and, as grateful as I was to have it, I didn’t have the highest hopes for it.
Then I tasted it, and I was absolutely blown away! It was thick, rich and incredibly tasty – like no soup I’d ever had before!
That soup turned out to be the silver lining, to what was an otherwise very stressful (and humiliating) day.
Later, when I got home, I was excited to try and recreate it – and I’ve been enjoying making (and slurping!) this incredible soup ever since!
I hope you enjoy it as much as I do!
Roasted Red Pepper and Lentil Soup
To make this soup, first, preheat your oven to 200℃ (392℉). Then wash and slice approximately 4 red bell peppers (400g) into 1-1.5 inch wide pieces.
Place them on a lined baking tray, season with a little salt and pepper and roast for 30 minutes.
While the peppers are roasting, thoroughly rinse and then simmer your red lentils. (This recipe calls for 2 cups of cooked red lentils, however, I always like to make up more than this, so that I can use them in curries, stews and sauces throughout the week).
When the red peppers and lentils are cooked, whip out your blender (or food processor) and into it, place 2 cups of cooked red lentils, your roasted peppers, 1 cup of vegetable stock (I like to use Marigold Low-Salt Vegetable Bouillion), 4 tablespoons of tomato puree, 4 tablespoons of single soya cream, 2 tablespoons of lemon juice, 2 tablespoons of nutritional yeast, 4 teaspoons of paprika, 2 teaspoons of garlic granules, 1/2 a teaspoon of cayenne pepper and 1/4 of a teaspoon of salt.
Blitz until smooth, then gently reheat in a pan.
Finally, garnish with parsley and black pepper, and enjoy!
- 400g red bell pepper (approx. 4 medium-sized peppers)
- 2 cups cooked red lentils
- 1 cup vegetable stock
- 4 tbsp tomato puree
- 4 tbsp single soy cream
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 4 tsp ground paprika
- 2 tsp garlic granules
- 1/2 tsp cayenne pepper
- 1/4 tsp salt
- A little parsley and black pepper to garnish
- Preheat your oven to 200℃ (392℉)
- Wash and cut peppers into 1-1.5" slices. Place across a lined baking tray, season with a little salt and pepper, and bake for 30 minutes.
- When the peppers have roasted, place them into a blender or food processor, along with the cooked red lentils, vegetable stock, tomato puree, soy cream, nutritional yeast, lemon juice, ground paprika, garlic granules, cayenne pepper and salt.
- Blitz until smooth, gently reheat if needed and garnish with parsley and black pepper. Enjoy!
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