Red Pepper and Tomato Soup

4.8 970 rating

Prep. 10 min

Total 30 min

4 portions

Ingredients

lentils
40 g
rice
garlic cloves
2
onions quartered
50 g
red peppers quartered (approx. 2 peppers)
200 g
olive oil
50 g
ripe tomatoes cut in pieces (2 cm)
400 g
tinned chopped tomatoes, cut in pieces (2 cm)
vegetable stock paste, homemade (see tip)
1 heaped tsp
1 vegetable stock cube (for 0.5 l)
water
400 g
fine sea salt or to taste
1 tsp
ground black pepper plus extra for sprinkling
½ tsp
ground cayenne pepper (optional)
¼ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 483.4 mg

Protein 4.1 g

Calories 784 kJ / 187.4 kcal

Fat 12.9 g

Fibre 3.7 g

Saturated Fat 1.8 g

Carbohydrates 15.1 g

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