Roasted veg and lentil soup
This winter warmer packed full of veg and hearty lentils. Perfect served with a wedge of fresh bread and butter.
Ingredients
littleseed Garlic & Herb oil
1 x red pepper
1 x yellow pepper
1 x courgette
4 x mushrooms
1 x red onion
1 x carrot
Vegetable stock
6 tbsp dried red lentils
Method
Preheat the oven to 200 degrees/Gas Mark 6
Peel the carrot and onion, then roughly chop all the veg into small chunks. Place them on a large baking tray and drizzle over a tablespoon of Littleseed Garlic & Herb Oil. Put them in the oven to roast for 30 minutes.
Once cooked, set them to one side to cool a little.
Add the roasted vegetables to a blender and add 400ml of vegetable stock. Blitz until smooth.
Add the blended stock and veg to a saucepan with the lentils and bring to the boil.
Reduced he heat and simmer for 30 minutes.
The finished soup should be thick and hearty. Serve in warmed bowls with crusty bread.
Prep Time
10 minutes
Cooking Time
1hour 10 minutes
Recipe Notes
If you want to speed up the process of making the soup try using a pressure cooker or instant pot.