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Roasted Red Pepper & Lentil Soup Recipe

The weather's changing pretty quickly into Autumn so this is a warming soup for a dreich day. 


2 tbsp Black & Gold original oil
1 tbsp Black & Gold Smoked Chipotle oil
2 red peppers, halved and seeds removed
2 cloves garlic, peeled
1 red onion, peeled, quartered
2 celery sticks, chopped
4 fresh tomatoes chopped or one 400g tin
2 tbsp tomato puree
2 carrots diced
150g red lentils
1 litre of stock (beef, chicken or veg)
1 bay leaf
1 tbsp chopped parsley
1 tbsp pumpkin seeds
1 tbsp finely chopped cooked bacon



Preheat oven to 200°C/180°C fan, gas mark 6 

Place red peppers, garlic cloves, onions on a baking tray and drizzle over 1 tbsp oil and bake for 20 mins

Meanwhile, add remaining oil to a pan and at a medium heat sautée the celery and carrots for three to four mins. Add fresh tomatoes here if using. 

Add the lentils and coat in the oil.

Add the tin tomatoes and tomato puree, stock and bay leaf. Stir well and bring to the boil and simmer until roast veg ready.

Add the roasted vegetables and stir. Continue to simmer for 45 mins.

Remove bay leaf and blend with a hand blender til smooth.

Serve topped with parsley and a drizzle of Black & Gold Smoked Chipotle oil, bacon and pumpkin seeds. 

Tips: Check the lentils as cooking as they soak up a lot of stock water and if soup too thick add more boiled water. If you are in a hurry omit the lentils and add two more peppers and half the stock.