Roasted pepper and red lentil soup from Cook Sister! by Jeanne Horak-Druiff

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute coriander leaves for parsley.

  • willinzuri on November 20, 2019

    I found that the measurements were off. 500 ml veg stock with 200 g red lentils gives you a thick porridge, not a soup. I used about 1.5 liters veg stock with the 200 g lentils and it was still quite thick. You just have to play with it to find the right amount. I also made a red pesto from Great Italian Chefs and it was awesome! With the soup, it added a great depth of flavor.

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