This tasty little soup is so easy to make, with its minimal preparation time it’s a great superfood filling lunch, snack or a starter for a main meal. With the main ingredients ready frozen vegetables it’s a great one to make on a cold autumn day.
Serves 4-6
1 Packet Frozen Sliced/Diced Mixed Peppers
Handful Frozen Chopped Onion (equivalent 1 small onion)
2 Vegetable Stock Pots
1-3 Teaspoons Chilli Powder (adjust to preferred taste)
1 Tablespoon Tomato Puree
1/3 Pack Red Lentils
Water to cover.
Method:
Place all the ingredients into a slow cooker or large pan and pour over enough water to just cover the mix. If using a pan bring to the boil, then cover with a lid and simmer on a low heat for approximately 1 hour. For Slow Cooker method, cook on high for 30 minutes or until starting to boil then reduce heat to low and cook for 1-2 hours. Once cooked carefully transfer to a food propane blend until smooth. Can be kept in the fridge and reheated or portioned and frozen.
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