Vegan Soup Recipe - Roast red pepper and lentil soup

Serves 4

Prep time 40 mins

Ingredients

1 tbsp. olive oil
1 small red onion diced
salt and pepper to taste
1 tsp. curry powder
1 tsp. cumin powder
1 and ½ cups vegetable stock
½ cup rinsed red lentils
3 red peppers
1 can coconut milk
1 tsp. honey
Greek yoghurt (for topping)
Chopped coriander (for topping)
Chilli flakes (for topping)

Method

Roast peppers in oven till they start to blacken and place in a plastic bag to make it easier to peel. After 5 minutes, peel the skin and leave aside.
In a pot, add olive oil and sauté onion till soft and add curry powder and cumin. Pour in vegetable stock, red lentils, peppers and coconut milk. Bring to a boil then turn down the heat and simmer for 20 minutes until lentils are soft. Stir in the honey and season with salt and pepper.
Blend soup till completely smooth and top with a dollop of Greek yoghurt, chopped coriander and chilli flakes.

Chilli flakes coconut milk coriander cumin powder curry powder Greek yoghurt honey olive oil red lentils red onion red peppers vegetable stock

Sam Farrugia

Specialising in clean, healthy, honest dishes. Creating healthy food options & exciting recipes. Look out for her granola bars & energy balls available from certain outlets.