Use up your leftover veg and bread in one recipe!
Makes: 2 litres
Prep Time: 15 minutes
Cook Time: 25 - 30 minutes
Ingredients
1 tbsp oil
1 onions, chopped
2-3 red peppers, seeded and chopped
2-3 garlic cloves, crushed
6 tbsp dried red lentils
400g can chopped tomatoes
1L vegetable stock
Salt and pepper
1tsp ground paprika
Natural yoghurt and garlic bread, to serve
Equipment
Saucepan
Stick blender or liquidizer
Top Tips
Add chopped sweet potato to the onions to add nutrition, flavour and texture.
If you don’t have peppers, make this soup with any leftover veg.
Batch cook and make bags of soup for the freezer.
Method
1. Heat the oil in a saucepan and cook the onion, peppers and garlic over low heat for about 5 minutes, or until softened.
2. Stir in the lentils and can of tomatoes. Stir and cook for a further 2-3 minutes, then stir in the vegetable stock.
3. Season with salt and pepper. Stir in the paprika and allow the soup to gently simmer for 15-20 minutes, until the lentils are cooked.
4. Blitz the soup with a stick blender or liquidizer until smooth. Serve the soup with a dollop of natural yoghurt and crispy garlic bread.
To Make Garlic Bread:
Slice up a stale baguette, or use up any slices of stale bread and lay them on a baking sheet. Put 50g butter or margarine in a microwave jug or bowl with 3 cloves crushed garlic. Cover and microwave on HIGH for 1-2 minutes, or until melted. Use a pastry brush to spread the garlic butter evenly over the bread. Bake at 200C for 10 minutes, or until crisp and golden.
