Although soup can be quite light, the lentils are a great way to make soup more filling. That is what is so great about this dish as it is appealing all year round, the lentils and spice would be sure to keep your tummy warm and full on a chilly winter’s evening.
Its versatility also means that it can be enjoyed as lunch, dinner or even as a starter if you’re feeling brave enough to tackle a three course meal.
To see more of our winter warmer soups, check out our soup section – there’s plenty to choose from!
- 200g red lentils
- 2tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, peeled and crushed
- 1tsp crushed chillies
- 1tsp hot smoked paprika
- 4 red peppers, deseeded and diced
- 1litre vegetable stock
- 1tbsp sherry vinegar
- 1tsp caster sugar
- 4tbsp natural yogurt
In a sieve, rinse the red lentils, then leave them to soak in a bowl of cold water while 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 4 bowls swirling 1tbsp natural yogurt through each.