Tomato lentil red bell pepper stew – or soup 

Tomato-Lentil-Soup with pepper - vegan and gluten free - www.healthyhappysteffi-com

It is autumn. My favorite season!! Everything is a bit more balanced: the weather is not too hot and not too cold, the clothes is not too short and not too long, the light is great, the nature is colorful, there are still quite a lot of choices on the farmers market, and the time for soups and stews (that I love soo much) begins.

So today I have a recipe for you, which was created by chance, with what I had at home on a cold Sunday afternoon. But I can tell you it’s full of flavor and strong and colorful like autumn :-)

Whether it is a soup or a stew – I can’t decide, but most important, it tastes delicious!!


  • 1 red bell pepper
  • 3 tomatoes
  • 1/2 cup red lentils
  • 1 shallot
  • 1 clove of garlic
  • 1 tablespoon olive oil 
  • 1/2 teaspoon salt
  • 1 pinch cayenne pepper 
  • 1 bay leaf
  • pepper

optional as a topping:


  1. Cook the red lentils in 1 cup of water with a little salt and a bay leaf for about 10 minutes.
  2. Chop shallot roughly, chop the garlic and sauté both in olive oil for about 2 minutes.
  3. Cut the peppers and add to the pot.
  4. Place the 3 tomatoes (quartered) in the blender and blend until they are a homogeneous mass. Then also add to the pot and simmer over medium heat for 10-15 minutes.
  5. When the lentils are done, add them to the rest and season to taste with salt, pepper and cayenne pepper. If required, add some water (depending on how liquid you like it)
  6. The longer it simmers, the more intense the flavor. So if you’re not too hungry, allow it to simmer for a few more minutes, but it might as well be served.
  7. As topping I highly recommend fresh basil leaves and a little mashed avocado with lemon juice. This gives a little kick of freshness :-)


Cheers, Steffi

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