If you’re a soup fan like I am, then this red pepper and lentil soup will more than likely hit the spot. I’ve been a vegetarian for most of my life, but I haven’t always been a massive fan of lentils, to be honest. However, I know they’re an acquired taste, and they are something I’ve actually grown to love over the years.
Just Average Jen is an independent blog and in no way connected with any weight loss plan and no contributors have been trained by them or worked for them. It is the reader’s responsibility to check Slimming World syn values, WW points and any other allowances themselves as those given are approximate.
How good is the soup for healthy eating?
If you’re trying to improve your diet by increasing the number of veggies you eat, this recipe will certainly help. Containing onion, garlic, carrot, leek, celeriac, courgette, parsnip (you can substitute with swede or turnip if it’s the wrong season), tomatoes and peppers, your five-a-day is easily within reach.
For me, I don’t ever feel I need to dunk a bread roll into this soup as it’s so thick, and the lentils make it filling. However, if you are a carb-a-holic (many of us are!), try a low-syn wholemeal bread roll or even a slice of wholemeal toast or pitta bread.
If you follow Slimming World, Weight Watchers (WW), Noom or any other weight loss plan you can usually count the ingredients within this recipe in your allowances. It is of course important to check yourself any plan you follow and remember all nutritional information and ingredients are found in the recipe card below.
Making the best amazing soups quickly
Can I make this red pepper and lentil soup recipe?
Don’t let the long list of ingredients put you off trying out this recipe. It’s deceptively simple with an outcome that has a great depth and balance of flavours.
Everybody loves a healthy vegetable soup because the exact measurements are irrelevant. Chuck, in whatever you like. If you don’t like leeks, don’t put any in. If you love celeriac – and every vegetarian lentil soup recipe needs celeriac – then overload the pan with it. You must include peppers and lentils, though. Otherwise, it’s pointless.
Other recipes you might like
If you like lentils then I thoroughly recommend you try my spicy lentil dip next time you are making a buffet. It is delicious!
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One small celeriac.
One parsnip (a small swede or turnip are a good alternative if not available)
Two or three ripe salad tomatoes
Two red peppers
200g red lentils
Place all the veg you want to use in the order in which you want to chop – any order is good, but start with garlic and onion and end with red peppers as the garlic needs to go in the pan first and the last thing in will be the red peppers!
Chop your veg into small pieces and add the veg to the pan as you finish each piece. Keep the heat low and stir every few minutes to prevent sticking.
Put your tomatoes in a bowl and cover them in boiling water. Leave for about 2 minutes, drain the water, be careful not to burn your hands, and rip the skin off the tomatoes. Chop very small and add to the mix.
Make about a litre of vegetable stock and pour over the vegetables. Stir well.
De-seed your peppers and cut them into bite-size chunks for easy cooking. Put them in the pan and keep stirring. Add soy sauce and Tabasco for an extra kick if you want to at this point.
Cook the red lentils in a separate saucepan. About 15 minutes in simmering boiling water should do the trick.
Blend the vegetable and stock mix until smooth, not the lentils though, keep those separate.
Drain the lentils and add them to the smooth vegetable mixture. Gently cook for a further couple of minutes
Season to taste with black pepper!
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