Roast pepper, tomato & veg soup - vg

Name: Roast pepper, tomato & veg soup - vg
Total time: 3600 s
Yield: 3 to 6 depending how big your bowls are
Cuisine: British
Ingredients: 3 peppers; 2 carrots; 1 potato; 3 cloves garlic; 1 small onion; 3 tins tomatos; 1 cup red lentils; 1 tbsp Stock; Splash olive oil; 1 tsp cumin seeds; 1 tsp chilli flakes; 1 tsp paprika; 1 cup water

Jess Hawker Meadley @hawkinswi

Bristol

Hearty easy soup

Jess Hawker Meadley @hawkinswi

Bristol

Hearty easy soup

Saved

Ingredients

1 hour 20ish

3 to 6 depending how big your bowls are

3peppers
2carrots
1potato
3 clovesgarlic
1small onion
3 tinstomatos
1 cupred lentils
1 tbspStock
Splasholive oil
1 tspcumin seeds
1 tspchilli flakes
1 tsppaprika
1 cupwater

Saved

Steps

1 hour 20ish

1

Roast all the veg in the oven at 200 degrees c in olive oil for 40 mins
2

Once roasted add to big pan with chopped tomato tins, stock, cup of water and boil
Add chilli flakes, cumin seeds and paprika
3

Once cooked blend to whizz up vegs
4

Once blended add back to pan and add red lentils and cook lentils (add seasoning to taste)
5

Serve and top to taste. I chucked some vegan feta on here