Red Pepper & Lentil Soup

As the weather is still a little on the ‘chilly’ side, nothing is more warming than a cup or bowl of this delicious creamy soup which is quick and easy to make.

Serves 4

Ingredients

2 large red peppers, deseeded and roughly chopped
1 medium potato, peeled and roughly chopped
1 stalk celery, sliced
1 medium carrot, peeled and sliced
1/2 cup of washed red lentils
2 bay leaves
1/2 can of coconut milk
Salt & pepper to taste
Basil leaves for decoration

Method

1. Cook the lentils with 2 cups of water and bay leaves for about 20 minutes

2. Remove bay leaves before adding the rest of the vegetables and cook for a further 20 minutes

3. Add salt & pepper to taste

4. Using a hand held blender, mix the ingredients until smooth

5. Add coconut cream

6. Dish up into individual bowls and decorate with basil leaves

7. Enjoy with toasted sourdough bread or crackers