Roasted Red Pepper Tomato Lentil Soup
Serves
2
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
2 cups (480 ml) vegetable broth (stock)
2 tsp Italian seasoning
½ tsp salt
⅛ tsp freshly ground pepper
1 tsp dried basil
For the roasted vegetables:
4 red bell peppers
2 lbs (900 g) vine-ripened tomatoes
1 yellow onion
4 peeled garlic cloves
2 tsp avocado oil
1 tsp Italian seasoning
salt and pepper, to taste
4 red bell peppers
2 lbs (900 g) vine-ripened tomatoes
1 yellow onion
4 peeled garlic cloves
2 tsp avocado oil
1 tsp Italian seasoning
salt and pepper, to taste
For the soup:
½ cup (100 g) dried red split lentils
1 ½ cups (360 ml) water
½ cup (100 g) dried red split lentils
1 ½ cups (360 ml) water
Suggested soup toppings:
½ cup (20 g) homemade or store-bought croutons
drizzle of olive oil
roasted peppers and onions, to garnish
½ cup (20 g) homemade or store-bought croutons
drizzle of olive oil
roasted peppers and onions, to garnish
Nutrition
(Per Serving)
Calories
400
Fats
7 g
Protein
20 g
Carbs
76 g
Instructions
- Preheat oven to 400°F (200°C). Cut tomatoes into quarters if small and eighths if large. Cut red bell peppers and onion into similar-sized pieces as tomatoes.
- Place tomatoes, onion, red peppers, and garlic cloves on two lined baking sheets. Toss with equal amounts of Italian seasoning, avocado oil, salt, and pepper. Place both trays in the oven and bake for 18 minutes.
- While vegetables are roasting, pour lentils and water into medium-sized saucepan. Boil, reduce heat to simmer, cover with lid, and simmer gently for 15 minutes.
- Once vegetables have roasted, remove from oven and place into large blender (setting a few whole pieces aside for garnish, if desired). Add vegetable broth and cooked lentils and blend until smooth.
- Pour blended soup into large stockpot and bring to a boil. Add Italian seasoning, salt, pepper, and dried basil. Let soup simmer for 5 minutes. Pour into bowls and top with suggested toppings. Serve with arugula side salad.