This is one of our family’s favourite soups, bell pepper & lentil soup. Our children eat it too, I think at the moment this belongs to the TOP 5 favourite dishes. If you ask our son (who’ll turn soon 3 years) what he would like to eat, 95% probability is that he will tell you this 🙂
If you want to make the soup a bit thicker (so it will stay better in a smaller spoon), reduce the amount of water in the recipe.
BELL PEPPER & LENTIL SOUP
1 ts ground jeera (cumin)
1 ts ground coriander
1 tbs cooking oil
1 (red) onion, finely chopped
3 cloves of garlic, finely chopped
1 can (appr. 400 g) whole or diced tomatoes
1 (green) bell pepper, cut into small dices
6 dl water
1,5 dl red lentils
salt, black pepper, and sugar, to taste
1 ts sweet (smoked) paprika powder
2 tbs red wine- or sherry vinegar
Roast the ground jeera and coriander in a dry pan (don’t add the oil yet) for a moment, as long as you can smell the spices. Be careful that you don’t burn the spices. Add the oil and chopped onions and garlic. Let them cook until soft.
Add the tomatoes, diced bell pepper and water, let it boil for a moment. Rinse the lentils carefully and add them into the soup. Cook them another 15 minutes, until soft (check the cooking instructions from the package). Season the soup with salt, black pepper and sugar.
Puree the soup and add the rest of the spices, paprika powder and vinegar. Bring the soup to boil.
If you want the soup to fill you up more, you can add some crumbled feta cheese on top of the soup just before serving (in each plate). And of course, serve the soup with some fresh bread.