Carrot, Lentil and Roasted Red Pepper Soup

This soup well and truly hit the spot today, as it’s wet, grim and clarty out there (and I sit in an office all day, watching our hard working volunteers beavering away, looking like cheerful drowned rats!).  This is a lovely hearty soup, which I will be making at home!

Enjoy. Clairelouise x

1 medium onion

2 cloves garlic

1 stick celery

500g carrots

200g brown lentils

1 tbsp smoked paprika

1l vegetable stock

1 lg red pepper

rapeseed oil

 

Dice the onion, garlic and celery, cook gently with 3/4 of the paprika in a little oil.

De-seed the red pepper and coat lightly with oil (in a bowl) and remaining paprika. Transfer to oven tray and roast until cooked and dark around the edges. Allow to cool.*

*deviation from Darran’s recipe here, just to say, that you can buy roasted peppers in jars at the supermarket.  This is what I will be doing as my culinary skills are limited 🙂

Add carrots and lentils to the onions etc and cook for 2 minutes, then add the stock. Cook for another 20-30mins

Remove skin from peppers and add to soup along with any scrapings of oil from the tray**

**(you don’t get that from a jar. Scrapings sound good. Mmmmm)

Blend, season to taste.

Eat. Go back for seconds.

Carrot, Lentil and Roasted Red Pepper Soup

 

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