This can also be enjoyed chilled on a hot summer's day like Gazpacho; blend the whole soup until smooth and serve over ice cubes without adding the natural yoghurt.
- 200g (7oz) red lentils
- 2tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, peeled and crushed
- 1tsp crushed chillies
- 1tsp hot smoked paprika
- 4 red peppers, deseeded and diced
- 1litre (1 3/4 pt) vegetable stock
- 1tbsp sherry vinegar
- 1tsp caster sugar
- 4tbsp natural yoghurt
In a sieve rinse the red lentils, then leave them to soak in a bowl of cold water whilst making the rest of the soup.
In a large pan, gently heat the oil and fry the onion until soft. Add the garlic and red chilli for 2 minutes and then the sweet smoked paprika for a final minute along with a slash of water to protect the spice from burning.
Add the red peppers to the pan and cover for 10 minutes until beginning to soften, stirring occasionally. Drain the lentils and add them to the pan along with the vegetable stock then cover, bring to the boil and simmer for 15 minutes until the lentils begin to break down.
To give the soup some texture, reserve one third of the soup before blending the remainder in a food processor until smooth. Stir the smooth liquid back into the chunky pepper and lentil soup then season to taste adding the sherry vinegar and caster sugar. Divide between four bowls swirling a tbsp of natural yoghurt through each.