About this recipe:This hearty vegan soup is packed full of protein and vegetables. You can leave it chunky or if you prefer, liquidise it to a thick and smooth soup. Serve with a crusty piece of bread.
1 red pepper
1/2 green pepper
190g brown lentils
1 tablespoon olive oil
1 carrot, sliced
1 onion, chopped
1 stalk broccoli, chopped
475ml vegetable stock
1 tablespoon crushed chillies
1 tablespoon ground ginger
1 tablespoon ground black pepper
1 teaspoon dried thyme leaves
1 teaspoon dried rubbed sage
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat an oven to 190 C / Gas 5. Line a baking tray with foil.
Cut the peppers in half from top to bottom; remove the stem, seeds and ribs, then place the peppers cut-side-down onto the prepared baking tray.
Bake in the preheated oven until limp, 30 to 40 minutes. Turn the peppers over halfway through cooking. Once ready, place the peppers into a bowl and tightly seal with cling film. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop the peppers
Meanwhile, bring the water and lentils to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the lentils are tender, about 30 minutes. Drain, rinse and set aside.
Heat the olive oil in a large saucepan over medium heat. Stir in the carrot, onion and broccoli; cook and stir until the onion has softened, about 5 minutes. Pour in some of the vegetable stock, cover and steam the vegetables until tender. Pour in the remaining vegetable stock and chopped peppers; season with the crushed chillies, ginger, black pepper, thyme and sage. Simmer until the flavours come together and the vegetables are very tender, about 20 to 30 minutes. Add water if needed to maintain your desired consistency. Stir in the cooked lentils until hot.
If desired, pour the soup into a liquidiser, filling the jug no more than halfway full. Hold down the lid of the blender with a folded tea towel and carefully start the liquidiser, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean saucepan. Alternately, you can use a hand blender and puree the soup right in the cooking pan.
Time saver tips
If you're short on time, you can cook the red peppers in the pan with the other vegetables or use ready roasted red peppers. You can also used tinned cooked lentils.