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Tomato, capsicum and lentil soup

Tomato, capsicum and lentil soup

5
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Red capsicum

2 medium, coarsely chopped

Garlic

2 clove(s), crushed

Tomato(es)

500 g, coarsely chopped

Canned diced tomatoes

400 g

Dry lentils

80 g, red variety

Vegetable stock cube

2 individual, hot variety, make 1L (4 cups) of stock

Dried oregano

2 tsp

Wholemeal bread roll

260 g, (4 x 65g rolls), to serve

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook onion and capsicums, stirring, for 5 minutes or until soft. Add garlic and fresh tomatoes and cook for 5 minutes.
  2. Add canned tomatoes, lentils, stock and half the oregano and bring to the boil. Reduce heat and simmer for 30 minutes or until vegetables and lentils are tender.
  3. Season with salt and pepper. Use a stick blender to process until smooth. Sprinkle with remaining oregano to serve with bread rolls alongside.

Notes

The soup can be frozen in an airtight container for up to 3 months.

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