Lunch
Tomato, Red Pepper & Lentil Soup
Dairy-Free
Gluten-Free
High Fibre
Vegan-Friendly
⏱ 40 min total
🍴 Serves 4
A rich roasted tomato and red pepper soup with red lentils and smoked paprika.
Tomatoes and red peppers provide vitamin C and a range of plant compounds, while red lentils add fibre and plant protein. The lentils also naturally thicken the soup, creating a satisfying texture.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 500 g tomatoes, halved
- 2 red peppers, chopped
- 150 g dried red lentils, rinsed
- 1 tbsp extra-virgin olive oil
- ½ tsp smoked paprika
- 800 ml low-salt vegetable stock
- 1 tsp dried oregano
- Black pepper, to taste
- Fresh basil, to serve
Method
- 1 Preheat the oven to 200°C.
- 2 Toss the tomatoes and peppers with the olive oil and roast for 20–25 minutes.
- 3 Transfer to a large saucepan and add the lentils, smoked paprika, oregano and vegetable stock.
- 4 Bring to the boil, reduce the heat and simmer for 15–20 minutes until the lentils are soft.
- 5 Blend until smooth.
- 6 Season with black pepper and serve topped with fresh basil.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.