Soup Maker Spicy Roasted Red Pepper, Tomato and Lentil Soup.

This delicious, warming soup is made from a rich combination of roasted red peppers, tomatoes, red chilli and roasted skin-on cloves of garlic. This gives the soup a great depth of flavour. The chilli gives the soup a little warmth. If you don’t like chilli, feel free to leave it out. If you like a spicier flavour, add more chilli. I created this in my soup maker on the chunky setting and the lentils were perfectly soft and the flavours melded together perfectly. 

The beauty of this soup is that once you’ve got the vegetables into the oven to roast, you can get on with something else for half an hour or so. Then, once the vegetables are cooked, it’s simply a matter of transferring them to the soup maker, adding lentils and some stock and then waiting for them to cook. So this recipe is perfect for a day when you’re busy but want a hot and nourishing soup! 

Cooking Tip

Chop the vegetables quite small as this is a chunky soup so you need them to be the size they’ll be in the finished soup. 

Ingredients for Spicy Roasted Red Pepper, Tomato and Lentil Soup

• 3-4 small red peppers (or 2 large ones)
• 1 red onion, peeled and thinly sliced
• 3-4 large ripe vine-ripened tomatoes
• 3-4 cloves of skin-on garlic
• Salt and freshly ground black pepper
• 1/4 fresh red chilli, chopped and deseeded (or more to taste! If you like it spicier, add more!) 
• 2 vegetable stockpots + cold water
• Handful of red lentils, rinsed
• Olive oil (either plain or garlic or chilli flavoured) to drizzle

Method for Roasted Red Pepper, Tomato and Lentil Soup

• Firstly Pre-heat the oven to 180oC 
• Place the red peppers, red onions, chilli, vine-ripened tomatoes in an ovenproof roasting tin, along with the skin-on garlic
• Drizzle with olive oil and sprinkle with salt and freshly ground black pepper
• Stir well and then spread out evenly over the roasting tin
• Place in the oven and cook until the vegetables are soft. You may need to stir them a couple of times during cooking (or you can ignore them if you prefer!) This may take 30-45 mins (or more, depending on your oven)
• Once the vegetables are cooked, remove the skin on garlic from the vegetables and put to one side
• Place the roasted pepper mix into the soup maker, add the stockpot or stockcubes and the lentils 
• Use cold water to fill up to the maximum line. 
• Stir well.
• Place on chunky setting and press start. 
• Check seasoning and add more salt and pepper if needed

How to make spicy roasted red pepper, tomato and lentil soup without a soup maker

If you don’t have a soup maker, make the roasted vegetables and then add everything else to a pan and simmer until the lentils are soft. Add just enough stock to cover the rest of the ingredients and stir well. If using a pan, keep your eye on the stock levels as the lentils can absorb the liquid from the pan causing the lentils to stick on the bottom of the pan.

Serving Suggestions

Serve with freshly baked crusty bread, croutons or a sandwich.

Storage

This soup will keep for about 2-3 days in the fridge. 

Love this recipe?

Please share with your friends. Other soups you might like include

https://www.mamacoopskitchen.co.uk/soup-maker-celeriac-and-sweet-potato-soup/ 

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