| HIGH PROTEIN ROASTED RED PEPPER SOUP |
Easy, creamy, flavourful roasted red pepper soup with a boost of protein from heart healthy red lentils!
Recipe makes 4 servings
Macros per serving:
486 cals - 10g fat - 74g carbs - 25g protein
Ingredients:
2 red bell peppers, seeded and chopped into 4 wedges
2 tomatoes, chopped into 4 wedges
4 cloves garlic, peeled
1 tbsp extra virgin olive oil
1/2 cup coconut milk, full fat, canned
2 cups dry red lentils, rinsed really well
2 tbsp tomato paste
6 cups vegetable broth
1 tsp salt
1/2 cup fresh basil
black pepper to taste
Recipe:
Preheat the oven to 375 F and line a baking tray with parchment paper.
Add your prepared red bell peppers, tomato, and garlic cloves.
Drizzle in olive oil and a pinch of salt.
Bake for 30-35 minutes or until peppers are lightly charred.
Add the roasted peppers, tomatoes, and garlic to a high speed blender with coconut milk and blend until smooth.
To a large sauce pan add rinsed red lentils, and blender mixture.
Add in vegetable broth and tomato paste.
Stir everything together and bring to a boil.
Once boiling immediately reduce heat to a simmer and allow to cook 25 minutes.
Soup is done once lentils are cooked through.
Add in salt and black pepper to taste.
When ready to eat, garnish with 1/4 cup each fresh chopped basil leaves.
Enjoy!
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