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Fiery red pepper soup
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4 red peppers, quartered and deseeded
50g red chillies, halved and deseeded
4 carrots, cut into chunks
1 x Olive oil spray
1.5 litres vegetable stock, hot
75g red lentils
50g Waitrose multigrain croutons with mixed whole seeds
1. Preheat the oven to 200°C, gas mark 6. Place the peppers, chillies and carrots in a large roasting tin and spritz with the olive oil spray. Roast for 50-60 minutes, until all the vegetables are tender.
2. Meanwhile, place the stock and lentils in a large pan. Cover and simmer for 30 minutes or so, until the lentils are soft, then tip the vegetables and their juices into the pan. Using a hand-held blender, whizz the soup until smooth. Ladle into bowls and scatter over the croutons to serve.
Typical values per serving:
This recipe was first published in August 2012.