Red Pepper & Red Lentil Soup

Serves 4

Although we are heading into spring, soup is always a great dish to make with peppers, regardless of the weather. Soups are really nutritious, especially when adding lots of fresh vegetables (even ones you may not like but are good for you, as they can be hidden if blended), as well as being filling.

• 550g (19.4oz) red lentils (soaked overnight)

• 1 tsp truffle oil

• 4 red peppers, stalk removed and deseeded, cut into chunks

• 50g (1.7oz) celery, diced

• 25g (0.9oz) carrots, diced

• 1 medium potato, peeled and diced

• 2 bay leaves

• ¼ tsp turmeric powder

• ½ tsp cumin power

• 235ml (8.2fl oz) vegetable stock

• Juice from 1 lemon/lime

• 1 tsp sea salt

• ½ tsp black pepper

1 Rinse the red lentils until water runs clear.

2 Heat the oil in a medium saucepan and add all the vegetables including peppers and sauté for 5 minutes.

3 Add the bay leaves, lentils and spices along with the vegetable stock and cook for 20 minutes, until the lentils have softened.

4 Remove the bay leaf.

5 With a hand-held blender, mix the soup until you have a creamy texture.

6 Season with lemon juice, salt and pepper, to taste.

7 Top with fresh parsley or coriander for garnish.

8 Enjoy with some warm bread or crackers.

Written by plant-based chef and nutritionist, Guilda Akopians of Rooted Vegan Kitchen, rootedvegankitchen.com.