Bart's Recipes
Preheat the grill or oven to the highest setting. Roast the two red peppers whole until the skin is blackened all over. Remove the peppers from the heat, let them cool briefly under a lid and then peel off the skin. Remove the seeds and cut the flesh into strips. Meanwhile, slice the onion and mince the two garlic cloves.
Place a sturdy soup pan over medium heat and sauté the sliced onion until translucent. Add the minced garlic, cumin seeds and a pinch of turmeric and sauté briefly. Rinse the hundred grams of red lentils and add them to the pan along with the four hundred millilitres of vegetable broth. Bring to a boil, reduce the heat and let the soup simmer gently for twenty minutes until the lentils are tender.
Remove the pan from the heat once the lentils are completely soft. Use an immersion blender to partially purée the soup so some texture remains. Stir in the lemon juice and mix in half of the sliced grilled peppers.
Divide the warm soup among bowls or plates. Garnish with the remaining strips of grilled pepper. Chop the parsley roughly and sprinkle over the portions before serving immediately.
