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Red pepper and lentil soup recipe

Red pepper and lentil soup recipe

48 ratings

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


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

Each serving contains

  • Energy

  • 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


  1. 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.
  2. 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.
  3. 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.

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