Red lentil soup
- Good Food member
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Serves 3
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 1 out of 5.1 ratingRate
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This recipe was submitted by Good Food member Alzo17 and has not been tested by our team.
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"This red lentil soup is a delicious, healthy, winter-warmer giving you three of your five a day! Serve with some crusty sourdough bread for a delicious lunch or supper!"
Ingredients
Units:
MetricUS
-
1 tbsp olive oil
-
2 medium onions
finely chopped
-
1 red pepper
finely diced
-
2 tbsp tomato purée
-
200g red lentils
-
2 ham stock cubes
(or vegetable, for a vegetarian version)
-
chilli flakes
to taste
-
salt and pepper
to season
-
crusty sourdough bread
to serve (optional)
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Method
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step 1
Start by putting the lentils in a sieve and rinsing them under cold water to remove some of the excess starch.
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step 2
Heat the oil in a pot and add in the onions. Turn the heat down to low and leave the onions to gently cook until soft and translucent, about 5-10 minutes.
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step 3
Stir in the tomato purée until all the onions have been coated and cook for about 2 minutes.
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step 4
Next, add in the red pepper and mix in with the onions.
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step 5
In the meantime, dissolve the two stock cubes in a litre of boiling water.
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step 6
Add the red lentils and the ham stock to the pot and stir. Leave the soup to simmer for 10-15 minutes.
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step 7
If you would like to purée the soup, do so now. I like to give it a few quick pulses with my stick blender to remove any large chunks of onion or pepper, but don´t purée it until completely smooth.
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step 8
Season the soup to taste with chilli flakes (if you like a little spice), salt and pepper.
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step 9
Serve hot, with some crusty bread and butter. The soup can also be easily reheated the next day or frozen.
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