Using: Soul Kitchen Mexican Tomato & Red Pepper Soup
This is one of those throw-it-in-the-pan-and-let-it-do-its-thing dinners. Hearty, comforting, and boosted with goodness and deep tomato flavour thanks to the real veg and gentle spice a Soul Kitchen soup.
You’ll need
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1 small onion, finely chopped
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1 red pepper or ½ courgette, diced
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Tomato Paste
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1 cup dried red lentils
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½ cup kidney beans, drained
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½ cup black beans, drained
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300ml hot water (you might need more if the Chilli is looking dry!)
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Smoked paprika or dried chilli (optional)
- Garnishes of your choice (sour cream, lime and coriander works a treat!)
How to make it
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Heat a little oil in a large pan and cook the onion for 5 minutes until soft.
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Add 1 tablespoon tomato paste and the pepper or courgette - cook for another 3–4 minutes.
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Stir in the lentils, beans plus smoked paprika or chilli if you like a little extra heat.
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Simmer gently for 10–15 minutes, stirring occasionally, until thick and cosy. Half way through, add 200ml hot water.
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Add a further 100ml hot water followed by the whole sachet of Tomato & Red Pepper soup, stir well.
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Taste, season if needed, and load up with your favourite toppings.
Big flavour, minimal effort, and enough leftovers for tomorrow’s lunch.
Why your Soul Kitchen Soup is the Perfect Seasoning Mix...
Soul Kitchen Soup is more than just a soup. It is carefully crafted to provide a perfectly balanced flavour profile that enhances the taste of any dish. The Mexican Style Tomato and Red Pepper soup mix adds a rich and tangy flavour and even more hidden veggies (including red pepper and carrot) to this dish, elevating it to a whole new level.
