Red Pepper and Lentil Soup
This vibrant red pepper and lentil soup is a comforting, nourishing dish that brings together sweet vegetables, warming spices, and wholesome lentils. Rich in flavour yet light and balanced, it’s perfect for cooler days or whenever you want a satisfying bowl of goodness. Finished with fresh herbs, nigella seeds, and a drizzle of extra virgin olive oil, this soup is as elegant as it is hearty.
Ingredients
3 red peppers, seeded and diced
3 tomatoes, diced
1 carrot, diced
1 red onion, diced
2 sticks of celery, chopped
3 cavolo nero leaves, stalks removed and roughly chopped
2 cloves garlic, crushed
1/2 tsp ground turmeric
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp fenugreek
1/4 tsp chilli powder
1 bay leaf, ground
2 litres of chicken/veg broth
150 red lentils, rinsed and drained
1 tbsp tomato puree
2 tbsp the Governor extra virgin olive oil
For the garnish
2 tbsp chopped coriander and parsley
1 tsp nigella seeds
A drizzle of Governor extra virgin olive oil
Method
- In a large saucepan, heat 2 tbsps of EVOO, add the onion, garlic, carrot and celery and saute for 7 mins. Add the spices and stir, then add the tomatoes, peppers and tomato puree, cook for 5 minutes, then add the broth/stock and then the lentils. Bring to a boil, cover and simmer for 15-20 minutes until the lentils are tender.
- Serve topped with coriander, parsley, nigella seeds and a drizzle of the Governor EVOO.
