Gluten free and Vegan Lentil Red Pepper Soup

Hi, it's Jo from An Easy Gluten Free Life here and I have been struck by the lurgy this week. So I decided to try and kick it in the bottom - hard, by cramming as many superfoods as I could into my weeks meal plan. I honestly think that sometimes, there is just nothing better than a bowl of thick, warming soup when it's cold and rainy outside. Rich and flavoursome, this soup is so thick you won't need a lot to feel full but one portion provides a massive 50% of your RDA of Vitamin C among other wonderful vitamins and minerals. Serve piping hot with a spoon of natural yoghurt and a slice of artisan gluten free loaf. 

 

 

Lentil, Red Pepper and Paprika soup

Serves 8

 

Ingredients

* 500g red lentils

* 3 red peppers, diced

* 3 carrots, diced

* 1 or 2 tsp smoked paprika

* 1 gluten free vegetable stock cube

* 1 -1.5 litre boiling water

* 8 tbs natural yoghurt or dairy free cream

 

Method

* Boil up the lentils, paprika, vegetables and stock cube in a large pan, ensuring that the water sits 1cm above most of the lentils

* Simmer for 1 hour and set aside to cool

* Once cooled, blend using a handheld blender or food processor

* Reheat and serve with natural yogurt or diary free cream

 

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