RED LENTIL, CHICKPEA & ROASTED PEPPERS SOUP

makes 4-5 portions

I’ve tried this soup at my Greek friends' dinner table years ago and it just stayed with me. It’s so light and flavoursome, hope you enjoy it as much as I do. Tastes even better on days 2-3.

Ingredients:

• 4 whole peppers, roasted in the oven until soft, then cooled and finely sliced 
• OR 1 280g jar of red peppers, drained and finely sliced
• 1 tin of chickpeas, drained & rinsed
• 2 Tbsp olive oil
• 1 onion, finely diced
• 2 cloves garlic, finely chopped
• 1 tsp fresh thyme leaves
• 1 tsp smoked paprika
• 200g red lentils, rinsed
• 1 tin chopped tomatoes
• 2 litres vegetable stock
• 2 Tbsp finely chopped parsley
• salt to taste
• juice of 2 lemons

Method:

1. Soften the onions in the oil until soft.
2. Add the garlic, cumin and thyme and stir together, then add the paprika, lentils, chickpeas, tomatoes and stock and bring to a simmer.
3. Add the peppers to the soup and continue to cook until the lentils start to break down – usually around 20-25 minutes.
4. Take off the heat, stir in the parsley and season with salt and lemon juice.
5. Add some fresh herbs and a drizzle of olive oil as you serve.