Red Cabbage, Red Quinoa, Satsuma Salad with Almond Butter Dressing #CErecipes
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Roasted Pepper and Lentil Soup #CErecipes
This is such a simple, easy and quick recipe to turn to when you're looking for a wholesome, hearty, nourishing soup. Packed full of goodness, with fiber-rich green lentils and vitamin C rich peppers, it's not only filling and sustaining, but your insides will thank you for it, too!
Method:Ingredients:- 1 cup green lentils- 3x tricolour peppers- 1 garlic clove- 1 tsp olive oil- 3 cups of water- 1tsp mixed green herbs- salt and pepper
1. Preheat the oven to 180C/350F, before placing all three peppers, whole and washed, in a baking tray (no oil or extras).
2. Cook the lentils in a saucepan, leave to stew for about 20-25 minutes until soft.
3. Drain the lentils in a sieve, adding them to a blender (or using a soup hand blender with the roasted peppers, removing the seeds and stem before mixing together with 3 cups of water, 1tsp dried mixed herbs, salt and pepper and one clove of garlic.
4. Serve and sprinkle with 1tsp olive oil and top with some fresh basil for taste.
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Enjoy!