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Red Pepper & Lentil Soup

Created by CookingNana on September 26, 2016

5 cups chicken broth (or chicken broth)
250 ml dry red lentils (1 cup, rinsed and drained or 2 1/2 cups cooked chickpeas)
1 tablespoon tomato paste
2 tablespoons chopped cilantro
2 green onions, chopped
Salt and pepper, to taste
Fresh parsley, to garnish

Step 1: Heat olive oil in a large saucepan over medium heat. Add in the bell peppers, yellow onion and garlic in the oil. Season with salt and pepper. Add the spices and cook for 3 minutes.
Step 2: Add the broth, dry lentils and tomato paste, bring to a boil. Cover and simmer gently for about 20 minutes or until the lentils are cooked. Add in more broth, if needed. Add the cilantro and green onion. Adjust the seasonings. Spoon into bowls. Serve with whole-grain bread.