Easy Red Pepper and Lentil Soup
This red pepper and lentil soup is an easy vegan meal that's healthy, low-fat, high-protein, gluten-free, and perfect for freezing.
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Cooking tools:
- Immersion blender
- Blender
- Saucepan
- Stove
- Spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Can opener
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 medium carrots, scrubbed and diced
- 3 red bell peppers, deseeded and diced
- 3 cloves garlic, chopped
- 1 teaspoon smoked paprika
- 2 teaspoons dried mixed herbs
- 1x 14 oz (400 g) tin tomatoes
- 5 cups (1.2 litres) vegan stock ((plus more if necessary))
- 1½ cups (300 g) dried red split lentils, rinsed ((see notes))
- Salt
- pepper
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