A warming and flavorful soup with roasted bell peppers, lentils, and coconut milk.

Ingredients

  • 3 roasted bell peppers
  • 1½ large carrots
  • 100 ml red lentils (1 dl)
  • 1–2 tsp Korean chili flakes (gochugaru)
  • 1 bouillon cube
  • ½ can coconut milk (about 200 ml/2 dl)
  • 1 can crushed tomatoes (400 g)
  • a pinch of sugar
  • 2 garlic cloves
  • 400 ml water (4 dl)
  • salt and pepper

Optional additions

  • 1 onion

For serving

  • pumpkin seeds
  • grated parmesan
  • bread

Instructions

  1. If using onion, chop and sauté until soft in a little oil in a large pot.
  2. Chop the garlic and sauté for another minute.
  3. Add Korean chili flakes and stir.
  4. Pour in crushed tomatoes, water, coconut milk, and bouillon cube. Stir.
  5. Cut the carrots into pieces and add to the pot along with the roasted bell peppers and red lentils.
  6. Simmer on medium heat for about 25–30 minutes until the carrots and lentils are soft.
  7. Blend the soup smooth with an immersion blender.
  8. Season with sugar, salt, and pepper to taste.
  9. Serve with pumpkin seeds, grated parmesan, and bread.