Red pepper, tomato & lentil soup
This was lunch today; it was so quick and easy that I thought I’d share straightaway to help you with Lockdown lunches. My daughter initially refused to have anything to do with the soup, but after I suggested she just try a bit by dipping her toastie in, she decided she really liked the flavour. She ended up dipping before every bite! So she liked the taste but wasn’t prepared to eat red peppers - I’m saying that’s a partial win. It’s good to introduce kids to new flavours and diverse food groups as early as possible, even if they’re not quite ready for some of the textures though. Hopefully that will come…. after all she’s only 10, I’m going to let her off for another 6 months ;-)
Ingredients
1 large onion, chopped finely
2 red peppers, chopped in small pieces
1 large garlic glove, grated
2 tsp sweet smoked paprika
2 tbsp rose harissa
2 x 400g tins plum tomatoes
200g red lentils, rinsed well
1L water
1 ½ tsp sea salt
A handful of fresh coriander, chopped
Method
Heat ½ tbsp olive oil in a large pan, add the onions and fry on low for 8 minutes.
Next add the peppers, turn the heat up a little to get them sizzling, then reduce the heat and cook for a further 10 minutes.
Add the garlic, stir well and cook for 1 minute, then the paprika, mix and allow to warm for 30 seconds.
Then add the rose harissa, tomatoes, lentils and 1L of water. Bring to a boil and then reduce to a simmer with the lid on for 20 minutes. Take the lid off and allow to bubble for 5 minutes.
Chop the coriander leaves roughly and the stalks finely, then add to the soup just before serving.
Tip
Rose harissa might not be an ingredient you use much, but I made a lovely Roasted butternut squash & spelt salad and used it in the dressing last week, so you might want to give it a try. In any case the harissa will last at least 4 weeks in the fridge, if not longer. Plenty of time to try it in other dishes! I’ll keep linking them all on my website too.
