About this recipe:You'll see red, in a good way, after preparing this soup! Quick to make, enjoy this nutritious soup with a slice of wholemeal bread. If you omit the Parmesan cheese shavings, it's a vegan soup.
1 tablespoon olive oil
100g chopped onions
200g sliced red peppers
1 tablespoon chopped garlic
140g red lentils
1 1/2 vegetable stock cubes, crumbled
1 (400g) tin chopped tomatoes
1 tablespoon dried oregano
1 teaspoon sweet paprika
1/2 teaspoon turmeric
salt and ground black pepper
1 tablespoon chopped fresh basil
40g Parmesan cheese, shaved
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Method Prep:10min › Ready in:10min
Heat the olive oil in a large saucepan over high heat, and cook and stir the onions, red peppers and garlic for 2 minutes.
Stir in the lentils, water, crumbled stock cubes, tomatoes, oregano, paprika and turmeric, and season with salt and pepper.
Cover and simmer over medium heat until the lentils are tender, about 15 minutes.
Add a little water if the soup is too thick. Sprinkle with basil and Parmesan cheese shavings to serve.
This soup freezes well. You can save time by doubling the proportions and freezing half for later.