Hello everybody! Today’s post is my first proper recipe. As in, this recipe doesn’t involve the word ‘cake’ anywhere. (Except right there, because I do love cake, and couldn’t go a whole recipe post without mentioning it).
Today I am bringing you my homemade roasted red pepper, tomato and red lentil soup. This soup is vegetarian, vegan and super healthy, as well as being so easy to make for a soup novice such as myself. Being a student, I find that it’s hard to find cheap and healthy meals, whilst also keeping enough time for all that important studying (or drinking alcohol, whatever’s your jam really). Plus, there are few things as satisfying as coming home to a hot bowl of tomato soup at this time of year- especially with all that Fresher’s Flu flying around!
My timetable this year involves an absolute shedload of five o’clock lectures, which only finish at six. I’m the type of person who likes to eat pretty early, so I can keep my evening free for yoga and blogging, so I wanted some quick and easy meal ideas that I could be eating within five minutes of walking in the door; after a bit of thought, I decided to get a slow cooker. Luckily enough for me, my gran owned a small, two person one which she never used. Being the best gran in the world, she decided to give it to me.
Today’s recipe was my first time using a slow cooker, and I was so impressed by how easy it was! I don’t know what I expected really, like, it literally does what it says on the tin, it cooks food slowly. But I’m the sort of person who gets excited over mundane things like managing to use a slow cooker without my uni accommodation burning down, so I was pretty impressed.
I prepared this soup in the morning before leaving for my lectures, and left it in the slow cooker for about seven hours. I’d say 6-8hrs would do the job perfectly, great for students like me who are only getting home late. To save even more time, you could always roast your red pepper in advance, or used the preprepared sort.
So what do you do? Find my recipe below:
Ingredients (makes enough soup for two people, so for my slow cooker size. You can easily double the ingredients for a larger slow cooker!):
- 1 red pepper
- 1 white onion, chopped
- 220g chopped tinned tomatoes
- Olive oil
- Smoked paprika (approx 1/2tsp)
- Ground cumin (approx 1/2 tsp)
- 60g red lentils
- 375ml boiling vegetable stock
- Black pepper (optional)
- If you have not already done so, begin by roasting your red pepper. Cut it in half, remove the seeds and place on a tinfoil lined baking tray, with the inside of the pepper facing down. Drizzle with some olive oil and place in the oven on 180C/ 356F/ Gas mark 4, for approximately 20 minutes,
- When your pepper is almost roasted, so that the skin has turned brown and began to look loose, fry your onions in some olive oil. Fry for about five minutes, until they have begun to look translucent.
- Add your paprika and cumin. (I use approximate quantities here because I usually just throw everything in and see how it turns out!) Add your chopped tomatoes and your lentils.
- Bring your mixture to the boil.
- When your peppers are roasted, remove them from the oven. Leave until cool enough to handle, then pull the skins off. They should come off pretty easily. Chop up your peppers and add them to your mixture.
- Make your vegetable stock. Pour your soup mixture into your slow cooker before pouring your boiling vegetable stock on top and mixing it all together.
- Place the lid on your slow cooker and cook on low for 6-8hrs.
- Before serving, blend your soup if you wish (I always have my soup blended!). If you own a hand blender, a good idea is to blend the soup while it is still in the slow cooker. This helps save on washing up!
- Season as you wish and garnish with coriander if desired. I like to serve my soup with lots of black pepper and some granary bread!
Well there you have it guys, my first every proper recipe post! What did you think? Would you be interested in seeing more of what I eat as a student? Let me know in the comments!
As always, thanks for reading!
Best wishes to you all,