Tomato, Red Pepper and Lentil Soup

This soup is a treat any time of year, as a winter warmer or as a light meal in summer.  The red peppers give the soup a gorgeous succulent note, and the harissa paste gives it a spicy kick without making the soup too hot. Enjoy it with a grilled cheese sandwich in lieu of a spoon and you’ll know what nirvana is (warning: slight exaggeration).

A bowl of tomato, red pepper and lentil soup served with an
obligatory grilled cheese toastie (on tomato bread!)

Serves 4 humans who are ridiculous enough to not want seconds

Ingredients

1 400g can chopped tomatoes

2 red bell peppers

1 medium yellow onion

1 cup red lentils, rinsed

1 teaspoon paprika

2 cups vegetable stock

1 clove garlic

1 teaspoon basil

1 teaspoon black pepper

2/3 teaspoon harissa paste

2 teaspoons olive oil

1 tablespoon honey

½ teaspoon salt

Method

Preheat the oven to 150˚ Celsius and line a large baking tray with greaseproof paper.

Chop the onion and the bell pepper into large chunks. Place them on the baking tray and drizzle the honey and one teaspoon of the oil over them. Sprinkle with the salt and place into the oven. Leave for about 7-10 minutes, until the onions are beginning to brown and the skin on the bell pepper is starting to blister slightly – DO NOT let the skin turn black, as we’ll be leaving the skin of the pepper on.

Add the lentils to the vegetable stock and bring to the boil in a large stock pot. When the vegetables are cooked, add them to the lentils and reduce the heat to medium, allowing the vegetables to simmer. Add the tomatoes and the rest of the ingredients and stir. Allow to simmer for 20-25 minutes, adding more water if the soup begins to thicken. Transfer to a blender, purée and enjoy!