Red pepper and lentil soup recipe

15 mins to prepare 30 mins to cook


  • 1tbsp olive oil

  • 1 large onion, chopped

  • 3 cloves garlic, chopped

  • 150g diced chorizo

  • 3 red peppers, seeded and chopped

  • 2 litres chicken stock

  • 150g split red lentils

  • 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.


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


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