Red pepper and lentil soup recipe
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 150g diced chorizo
- 3 red peppers, seeded and chopped
- chicken stock cubes (to make 2 litres chicken stock)
- 150g split red lentils
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Shop ingredientsEach serving contains
- Energy
- 1360kJ 325.0kcal
- Fat
- 13g
- Saturates
- 4g
- Salt
- 2.0g
- Sugars
- 13g
of the Reference intake
Carbohydrate 35.5gProtein 18.4gFibre 6.3g
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- 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.
- See more Soup recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
