Lentil and Red Bell Pepper Soup
Preparation
15 MIN
Cooking
30 MIN
Servings
4
Freezes

Lentil and Red Bell Pepper Soup

Ingredients

  • 2 red bell peppers, seeded and diced
  • 1 onion, chopped
  • 2 tablespoons (30 ml) olive oil
  • 1/2 teaspoon (2.5 ml) ground turmeric
  • 1/4 teaspoon (1 ml) ground cumin seeds
  • 1/4 teaspoon (1 ml) ground coriander seeds
  • 5 cups (1.25 litres) beef or chicken broth
  • 1 cup (250 ml) red lentils, rinsed and drained
  • 1 tablespoon (15 ml) tomato paste
  • 2 tablespoons (30 ml) chopped cilantro
  • 2 green onions, chopped
  • Salt and pepper

Preparation

  1. In a large saucepan, soften the bell peppers and onion in the oil. Season with salt and pepper. Add the spices and cook for 1 to 2 minutes. Add the broth, lentils, and tomato paste. Season with salt and pepper.
  2. Bring to a boil. Cover and simmer gently for about 20 minutes or until the lentils are cooked. Add broth, if needed. Add the cilantro and green onion. Adjust the seasoning. Serve with whole-grain bread.