• 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)


  • STEP 1
    Start by putting the lentils in a sieve and rinsing them under cold water to remove some of the excess starch.
  • 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.
  • STEP 3
    Stir in the tomato purée until all the onions have been coated and cook for about 2 minutes.
  • STEP 4
    Next, add in the red pepper and mix in with the onions.
  • STEP 5
    In the meantime, dissolve the two stock cubes in a litre of boiling water.
  • STEP 6
    Add the red lentils and the ham stock to the pot and stir. Leave the soup to simmer for 10-15 minutes.
  • 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.
  • STEP 8
    Season the soup to taste with chilli flakes (if you like a little spice), salt and pepper.
  • 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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