Serves: 4
Vegan Red Pepper And Lentil Soup With Roasted Rosemary Nuts
Preparation time: 10 minutes
Cook time: 40 minutes
3 red bell peppers, deseeded and finely diced
2 tbsp olive oil
1 onion, diced
1 garlic clove, crushed
1 large carrot, finely diced
1 red chilli, deseeded and diced
2 sprigs rosemary, leaves picked and finely chopped
5 sprigs thyme, leaves picked
100g split red lentils
500ml vegetable stock
80g mixed nuts roughly chopped
1/2 tbsp soya spread
Heat the oil in a large saucepan set over a medium heat, add the onion, garlic, peppers and carrot and cook for 10 minutes until the vegetables have softened.
Stir in the chilli, ¾ rosemary and ¾ thyme, lentils, stock, 200ml water and bring to a gentle simmer. Cover and cook for 25 minutes until the vegetables and lentils are tender.
Meanwhile preheat the oven to 180°C, gas mark 4.
Tip the nuts onto an ovenproof tray and roast in the oven for 8-10 minutes, until light golden. Remove from the oven and stir in the spread and remaining herbs. Season well and return to the oven for 2-4 minutes until golden.
Divide the soup among 4 bowls, scatter over the nuts and serve.
Notes – Subtle warming soup with warm buttery herby roasted nuts