Ingredients
- 1 large red pepper
- 1 tbsp olive oil
- 2 onions, peeled and chopped
- 6 cloves garlic, peeled and chopped
- 1 large sweet potato, peeled and finely diced
- 2 large carrots, peeled and finely diced
- 200g (1 cup) dried red lentils
- 400g tin chopped tomatoes
- 920ml (4 cups) water
- 1 vegetable stock cube
- 1 tsp chilli flakes, or to taste
- 2 tsp dried Italian herbs
- 2 bay leaves
- 2 tsp sugar
- (3 cups) kale, trimmed
- Sea salt and black pepper, to taste
Serves 8
Method
1. Preheat grill to medium. Halve the red pepper and
remove the seeds. Place under the grill, skin side
up and cook until the flesh is soft and the skin
blistered and blackened. Remove from the grill
and set aside.
2. Heat the oil in a large pan and add the onions
with a pinch of salt. Cook until beginning to
soften before adding the garlic, sweet potato
and carrots. Continue to cook, stirring, for a few
more minutes.
3. Peel the blackened skin from the pepper, and
roughly chop the flesh before adding it to the
pan. Add the remaining ingredients, except the
kale, to the pan and mix to combine. Bring to
a simmer and cook for 15 minutes, or until the
lentils and carrots are tender.
4. Add the kale to the pan and add a little extra
water if a thinner soup is preferred. Cook for
5 minutes.
5. Taste to check the seasoning and adjust if
necessary. Serve hot, with crust bread for dipping.This warming and hearty soup is jam packed with
nutrients. Whip up a batch at the start of the week to
have on hand whenever you need a speedy meal.
Roasted Red Pepper,
Sweet Potato and
Kale Soup
om living
GF NF SF