NZ Woman's Weekly

Lentil, green olive and red pepper soup with organic butter garlic ciabatta

  • Meal Type

  • Servings

  • Courses


The base of this soup – lentils and vegetable stock – is a great one, because it’s nice and light, making it a nice alternative to other creamy options.

You can swap out any of the vegetables for your personal favourites, or add in meat.

  • 1 bulb garlic
  • 4 red peppers
  • 2 courgettes, finely sliced lengthways
  • 2 white onions, roughly chopped
  • 2 cups Puy lentils
  • 500ml vegetable stock
  • 24 good quality green olives (not the stuffed ones!)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp chilli powder
  • Flaky salt
  • Freshly ground black pepper

1 Preheat the oven to 180°C. Brush the garlic and the red peppers with olive oil and roast for 20 minutes. Allow to cool slightly but while still warm, peel the skin from the peppers and slice the flesh into strips.

2 Now toss the courgette slices in a little olive oil and season with salt and pepper. Chargrill until just cooked.

3 In a large saucepan, sauté the onion, half of the roasted garlic (skin removed), smoked paprika and chilli powder.

4 Rinse and drain the lentils, then add them to the pot along with the olives. Gradually add the stock, and cook until the lentils are just tender. Add the chargrilled courgette and the red pepper strips. Divide evenly between 6 soup bowls. Serve with a drizzle of good quality olive oil to finish, and the garlic ciabatta bread.

Garlic ciabatta

  • 1 ciabatta baguette
  • 125g organic butter, softened
  • ½ of the roasted garlic bulb
  • 2 tbsp chopped fresh watercress
  • 2 tbsp chopped fennel fronds
  • 1 tbsp chopped fresh thyme
  • Salt
  • Freshly ground black pepper

1 Cut the baguette into 4 equal pieces, then cut each piece in a cross pattern, taking care not to cut all the way through. Mix all the other ingredients until well blended. Butter each section of the baguette generously, wrap in baking paper and bake in the oven for 12 minutes.

Issue 1541

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