This is a healthy, hearty, spicy, relatively easy-to-make, delicious soup recipe. The roasted capsicums really make it something special. I just made it up and am eating it now, and I am in love.
To cut the time of this recipe in half, don't roast the capsicums, add them to the saucepan when frying the other vegetables. Use ready-to-eat, tinned lentils.
I love this soup. The recipe is very robust, and can be changed to accommodate different ingredients. I didn't have broccoli, so I added a tomato instead. I also used fresh ginger, fresh thyme, and substituted the sage with fresh cilantro (I didn't have any sage). I just added the thyme and cilantro after the cooking was finished, and before I began blending with my immersion blender. The lentil soup went very well with some cooked brown rice (for a complete protein). I couldn't get enough, and neither could my 2-year-old daughter. Thanks, hot_curry! - 20 Aug 2010 (Review from Allrecipes USA and Canada)
WAY too peppery. The flavor would probably be excellent, otherwise. - 20 Sep 2010 (Review from Allrecipes USA and Canada)
Hot soup! I cut back on the pepper flakes, ginger and black pepper to 2 tsp. each, and that was plenty hot enough for me! I only had green peppers, and fried them with the other vegetables. I used water instead of broth. Good way to keep warm on a cold day! - 15 Dec 2010 (Review from Allrecipes USA and Canada)