Healthy and simple soup with bell peppers, lentils and a touch of paprika. You can make it quickly for your weeknight dinner.
It’s now the time for delicious warm soup! I love soup, it’s full of veggies and at the same time, it’s comforting. I think there is a tone of soups! You can make so different flavors with so many ingredients. In America, I saw lots of broccoli and cheddar soup. For the moment I haven’t tested it yet, but I have to!
One of my favorite soup is pumpkin soup. It reminds me of my grandmother. My grandfather had every kind of squash in his garden and my grandmother made soup with it during fall. It was a very nice moment with lots of tenderness in front of the fireplace. I miss this moment!
Actually, I’m a bit sad because I miss my family. Sometimes, it’s hard to live far away from them. I remember one thing when I was a kid, I dreamed of having the superpower of teleportation and I want it now!
I’m sure you will like this delicious soup. It’s tasty, a bit spicy with the paprika, nourishing and high in fibers with the lentils.
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Simple and delicious warm soup with bell peppers, lentils, coconut milk and paprika.
Scale
Ingredients
- 2 red bell peppers, diced
- 1 small can diced tomatoes
- 1 shallot, chopped
- 2 garlic cloves, crushed
- 1 cup dry lentils
- 1 tsp paprika
- 1 cup coconut milk
- 3 cups vegetable broth
- Salt and pepper
Instructions
- In a big saucepan, sauté the shallot, paprika and garlic for 3 minutes. Then, add the bell peppers and sauté for 5 minutes. Finally, add all the other ingredients: lentils, diced tomatoes, veggie broth, and coconut milk. Adjust the seasoning and bring it to boil then, lower and cover. Let it cook for 30 minutes.
- To finish, use a hand blender to mix all the ingredients. Serve with some extra coconut milk, coriander or parsley and a pinch of paprika.
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