Lentil and Red Bell Pepper Soup | RICARDO

Ingredients

• 2 red bell peppers, seeded and diced
• 1 onion, chopped
• 2 tablespoons (30 ml) olive oil
• 1/2 teaspoon (2.5 ml) ground turmeric
• 1/4 teaspoon (1 ml) ground cumin seeds
• 1/4 teaspoon (1 ml) ground coriander seeds
• 5 cups (1.25 litres) vegetable broth vegetable broth
• 1 cup (190 g) red lentils, rinsed and drained
• 1 tablespoon (15 ml) tomato paste
• 2 tablespoons (30 ml) chopped cilantro
• 2 green onions, chopped