LENTIL, REDPEPPER AND SWEET POTATO SOUP RECIPE
A hearty, belly warm in g soup ideal for those cold Autumn/Winter afternoons when you want nothing more than simple comfort food packed with goodness.
Serves: 4
- 1.5 pints of vegetable stock
- 1 garlic clove, crushed
- 1 cup red lentils
- 1 pre roasted red pepper
- 2 carrots, chopped
- 1 onion, chopped
- 2 sticks of celery, chopped
- 1 small leek, chopped
- 1 medium sweet potato, chopped
- 1 teaspoon mild curry powder, adjust to own taste
- 2 teaspoons Hungarian paprika, adjust to own taste
- 1 teaspoon dried chilli flakes, adjust to own taste
- 180g lardons, British or Italian
- 1 tablespoon extra virgin olive oil
- 2 bay leaves
- 1 teaspoon freshly ground sea salt
- freshly ground black pepper
Preparation method
Prep: 20 mins | Cook: 45 mins1.
Put olive oil in a deep frying pan and allow to heat up gently, then add bacon lardons and fry for a few minutes before adding garlic,chilli flakes, curry powder and paprika to frying pan followed by onions, leek, celery, sweet potato and carrots and roasted pepper and stir gently to coat all contents in spices. Saute for around 10 mins or until they start to soften.
2.
Place lentils and vegetable stock in a large pan and add sauted contents from frying pan. Stir up and add the bay leaves and sea salt. Place lid on pan and leave to boil. Once boiled, turn down to a gentle heat and allow to simmer for approximately 35 to 40 mins
3.
Once cooked through, blend mixture till smooth, (reheat if necessary) and add ground black pepper then serve with warm crusty bread and butter and enjoy.
Shortcut
use pre roasted shop bought red peppers, much easier and less fiddly and taste just the same
