Roasted Pepper and Tomato Soup
Roasted Pepper and Tomato Soup came about because I was at this event and the host was serving a similar dish and it was extremely yummy. Inspired, I set off to the purchase the ingredients and rustle up my own version of the dish. For best results, I remove the skin off the roast charred peppers and tomatoes.
Author: Edward Daniel
Recipe type: Soup. Starter
- 1kg peppers (Spanish, if possible)
- 400g tomatoes
- 6tbs olive oil
- 1 onion
- 2 cloves of garlic
- 750ml filtered water
- 200g lentils
- 1tsp harissa (optional)
- Couple of sprigs of dried oregano
- Salt and pepper to season
- 1tbs lemon juice
- Preheat oven to gas mark 180 degrees Celsius.
- Roast the peppers and tomatoes in separate ovenproof dishes and baste on the olive oil. Add more oil to the peppers than the tomatoes
- Bake the peppers and tomatoes in the oven for about 30 minutes – until the skin of peppers starts to char. Remove from the oven and set aside. Retain the juices.
- Once the peppers and tomatoes have cooled, peel off the skin.
- Soak the lentils in filtered water for about 20 minutes.
- In a large saucepan, sauté the onion and garlic in the retained juices for a couple of minutes until the onion turns translucent. Add the peppers, tomatoes and water. Bring to the boil. Remove from heat and set to one side for a few minutes.
- Place the broth into a blender in batches and whizz till a fine consistency. Return to the saucepan.
- Take the lentils and oregano and add to the saucepan. Bring to the boil and simmer for about 20 minutes. If you want a kick add the harissa but that is optional.
- Season with salt and pepper. Add the lemon juice.
- Serve with bread.