Red pepper and lentil soup recipe

  • Serves 4
  • 15 mins to prepare 30 mins to cook
  • 325 calories / serving
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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.


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

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  • Ingredients

  • 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
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  • Energy 1360kj 325kcal 16%
  • Fat 13g 19%
  • Saturates 4g 20%
  • Sugars 13g 14%
  • Salt 2g 33%

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


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