Discover the rich, smoky flavors of our Roasted Red Bell Pepper Soup, crowned with crispy garlic croutons. Bursting with healthy fats from premium oil blends, this nourishing dish supports heart health while delivering pure comfort in every spoonful.
Ingredients
Serves 4
- 6 red bell peppers
- 1 multigrain baguette
- 1 clove garlic, crushed
- 400 g diced tomatoes
- 200 g red split lentils
- 15 g fresh basil
- 1.25 l vegetable stock
- 4 tbsp Becel Oil blend classic
- 2 tsp harissa
Read also: ‘Recipe for stuffed peppers‘
Preparation Method
- Preheat the oven to 200°C.
- Halve the bell peppers and remove the seeds. Cut into large chunks. Arrange on a parchment-lined baking tray, drizzle with half the Becel Oil blend classic, and roast for 25 minutes.
- Meanwhile, in a large pot, combine the vegetable stock, diced tomatoes, and red split lentils. Simmer gently over low heat until the peppers are done.
- Slice the multigrain baguette in half lengthwise, then into bite-sized cubes. Toss with the remaining Becel Oil blend classic and crushed garlic in a bowl. Spread on another parchment-lined tray.
- Remove the roasted peppers from the oven and add to the pot. Bake the croutons at 200°C for 10 minutes until golden.
- Stir in the harissa and fresh basil, then blend with an immersion blender until smooth—or less for a chunkier texture.
Serve the soup hot, topped with garlic croutons for the perfect crunch.
Recipe and image: Becel
