This roasted bell pepper soup is packed with flavor and healthy fats. The dish is therefore good for your heart, and that is of course extremely important.
Ingredients
For 4 people
- 6 red peppers
- 1 multigrain baguette
- 1 clove garlic, crushed
- 400 g diced tomatoes
- 200 g red split lentils
- 15 g fresh basil
- 1.25 l vegetable stock
- 4 tbsp Becel Oil blend classic
- 2 tsp harissa
Read also: ‘Recipe for stuffed peppers‘
Preparation method
- Preheat the oven to 200 °C.
- Halve the peppers and remove the seeds. Cut the bell pepper into coarse pieces. Divide the bell pepper on a baking tray lined with baking paper, sprinkle with half of the Becel Oil blend classic and roast in the preheated oven for 25 minutes.
- In the meantime, place a pan with vegetable stock, diced tomatoes and red split lentils on a heat source. Let it simmer on a low temperature until the vegetables are roasted in the oven.
- In the meantime, cut the multigrain baguette in half lengthwise and then cut it into dice-sized pieces. Put the bread together with the remaining Becel Oil blend classic and garlic in a bowl, toss well, and spread the bread on a baking tray lined with baking paper.
- Remove the roasted peppers from the oven and add them to the pan with vegetable stock, diced tomatoes and lentils. Then bake the croutons in the oven at the same temperature for 10 minutes.
- Add the harissa and basil to the pan and blend with a stick blender until smooth. You can choose to blend the soup for a shorter time for a coarser soup.
Serve the bell pepper soup with garlic croutons immediately.
Recipe and image:Becel
