Red pepper and lentil soup recipe

49 ratings

Ingredients

If you don't have red lentils, you can try using green lentils instead

of the reference intake
Carbohydrate 35.5g Protein 18.4g Fibre 6.3g

Heat the oil in a large pan, add the onion and fry until softened. Stir in the garlic, chorizo and peppers and fry for 5 minutes more.
Pour in the stock, add the lentils then bring to the boil. Turn down the heat to a simmer and cook, covered for 25 minutes until the peppers are tender.
Blitz with a hand blender, or in a food processor until smooth.

Tip: For a chunky texture, only blend half of the soup.

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