This delicious soup makes the perfect gluten free lunch on a cold and frosty day!
Suitable for Gluten free, dairy free and vegan.
3 stalks of celery (chopped)
12-14 red peppers
2 garlic cloves
Olive or rapeseed oil
Vegetable stock cube
Handful of thyme
Finely chop the carrot, onion and celery and pop into a pan with a drizzle of oil and some salt and pepper.
Next, cut the red peppers and then roast for about 20 minutes with some oil and the garlic cloves.
After roasting, blitz the peppers roughly in a food processor as you still want a bit of texture.
To a pan, add enough water to cover the stock cube, celery, onion, carrot and the dried lentils.
Simmer until the lentils are tender then add in the blitzed red pepper and garlic.
Add some chopped thyme and the zest of 1 lemon. (If you want you can add a little lemon juice to give it an extra kick!) and season with salt and pepper.
Like this recipe? Why not try serving with our Gluten free Tomato and Mozzarella Muffins?