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Red Pepper and Tomato Soup
4.8 960 ratings
Prep. 10 min
Total 30 min
4 portions
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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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