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Hot Fiery Red Pepper Soup recipe

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Hot Fiery Red Pepper Soup recipe
by Juliet Nightingale
10 July 2015


We may not be lighting our stoves each evening during these balmy summer days, but warm fires and flames are never far away; barbeques, fire pits and open fires taking their place. My hot red pepper soup matches the heat of summer beautifully, I have enjoyed it with friends several times and they have all asked me for the recipe, so here it is:

  • 3 red peppers
  • 1 large jar roasted red peppers
  • 200gm red split lentils, washed
  • 1 onion
  • 2 cloves garlic
  • 1 red chilli
  • 1 tin chopped tomatoes
  • 1 tsp ground cumin
  • Salt and pepper
  • Water - about 300ml


4 servings

Put whole peppers into hot oven for around 20 minutes until the skin is charred. Put into plastic bag, seal and let the peppers sweat. When cool remove the skin from the peppers, they should slide off very easily. Chop onion, chilli and garlic and fry gently in oil for about 5 minutes. Add the lentils, stir. Add tin of chopped tomatoes, sliced peppers from the jar and the roasted peppers, sliced. Add cumin, salt and pepper. Stir well. Add water. Cover and cook for 20 minutes, stirring occasionally and adding more water if necessary. Blitz until smooth. Serve with fresh crusty bread.




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