Roasted Red Pepper, Sweet Potato, Lentil, Tomato, and Chilli Soup
Sweet potatoes are rich in vitamin A, which supports healthy vision and immune function, while red peppers are full of vitamin C, helping to boost your immune system. Lentils provide a great source of plant-based protein and fibre, keeping you full and energised. Plus, this soup is easy to digest and packed with antioxidants, making it the perfect autumn meal for both health and comfort.
Ingredients:
- 3 medium sweet potatoes, sliced (skin on)
- 2 red peppers, roasted
- 1 red onion, chopped
- 130g red lentils
- 1 can chopped tomatoes
- 3-4 cloves of garlic, minced
- 1-2 chillies, chopped (adjust to your heat preference)
- 1 tbsp tomato puree
- 2 tsp smoked paprika
- 1 litre vegetable stock
- 1 tbsp oil (for cooking)
Method:
- Heat a tablespoon of oil in a large pan over medium heat.
- Add the chopped garlic and onion, cooking until softened, about 4-5 minutes. Stir in the chopped chillies and cook for another minute or two.
- Add the sliced sweet potatoes to the pan and cook for a few more minutes, allowing them to start softening. Then, stir in the red lentils to combine everything well.
- Mix in the tomato puree and smoked paprika, letting the flavors blend for a minute before adding the vegetable stock.
- Add the roasted red peppers and the can of chopped tomatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes, until the lentils and sweet potatoes are fully cooked and soft.
- Once everything is tender, blend the soup to your desired consistency using an immersion blender or a standard blender. Adjust seasoning if needed.
- Serve warm and enjoy! This recipe makes around 6 hearty portions.
This nourishing soup is packed with flavour and warmth, perfect for cosy autumn evenings!
