Lentil and Red Bell Pepper Soup

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 red bell peppers, seeded and diced

1 onion, chopped

2 tablespoons (30 ml) olive oil

1/2 teaspoon (2.5 ml) ground turmeric

1/4 teaspoon (1 ml) ground cumin seeds

1/4 teaspoon (1 ml) ground coriander seeds

5 cups (1.25 litres) vegetable broth vegetable broth

1 cup (190 g) red lentils, rinsed and drained

1 tablespoon (15 ml) tomato paste

2 tablespoons (30 ml) chopped cilantro

2 green onions, chopped

Directions

Lentil and Red Bell Pepper Soup

In a large saucepan, soften the bell peppers and onion in the oil. Season with salt and pepper. Add the spices and cook for 1 to 2 minutes. Add the broth, lentils, and tomato paste. Season with salt and pepper.

Bring to a boil. Cover and simmer gently for about 20 minutes or until the lentils are cooked. Add broth, if needed. Add the cilantro and green onion. Adjust the seasoning. Serve with whole-grain bread, if desired.

Nutrition

• Calories: 307