Combining sweet peppers, red lentils, and a hearty root vegetables, this simple vegan soup will keep you satisfied throughout the winter months – and it's perfect for prepping ahead, too. The base of red lentils not only gives the soup body but also provides a healthy dose of plant protein and fibre. Ladle into bowls and finish with a sprinkle of fresh parsley alongside slices of warm, crusty bread.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Cal/Serv:
108
Ingredients
1Tbsp.
oil
1
medium onion, finely chopped
1
celery stick, roughly chopped
1
leek, roughly chopped
1
carrot, roughly chopped
2
red peppers, deseeded and diced
225g
red lentils
400g
tin chopped tomatoes
1l
light vegetable stock
25g
flat-leaf parsley, chopped
Directions
Step 1
Heat 1tbsp oil in a pan; add the onion, celery, leek and carrot and cook for 10-15min until soft.
Step 2
Add the red peppers; cook for 5min. Stir in the red lentils, then add the chopped tomatoes and vegetable stock. Season.
Step 3
Cover, bring to boil, then reduce heat and cook, uncovered, for 25min until the lentils are soft and veg is tender.
Step 4
Top with parsley and serve.
Can I make this ahead?
Yes! Complete the recipe (without parsley), cool, cover and chill. Reheat gently to serve, adding a splash of extra stock or water if it's thick. It will keep in the fridge for several days.
Would bacon be nice in this?
You read our minds! Though completely delicious as a fully vegan meal (if you use vegan-friendly vegetable stock), this would be fabulous with some fried bacon lardons added to it. Cook them with the vegetables at step 1.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
