Yellow pepper soup

Ingredients for 4 servings:

• 3 bell peppers, yellow
• 1 liter vegetable broth
• 1 chili pepper(s), red
• 70 g lentils, red
• oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

smart, with chili and red lentils

Wash the yellow bell peppers and chili pepper, deseed them, and chop them into large pieces (they’ll be pureed later, so no extra work is necessary). Roast them briefly (3-4 minutes) in oil. Pour in the vegetable stock and bring to a boil. Add the red lentils and cook over low heat until soft (this happens very quickly). Then simply puree and serve. The chili pepper gives the soup a light, pleasant spiciness; the vegetable stock already provides enough salt, so we don’t need to add any more seasoning. Give it a try. I started this recipe as a leftover dish, and it’s been one of our favorite soups ever since.