Red Lentil & Pepper Soup

Prep time: 35 mins | Serves: 4

Ingredients:

• 200g red lentils, rinsed

• 20g olive oil

• 150g onion, finely diced

• 15g garlic, finely chopped

• 2 red peppers (300g), deseeded and chopped

• 1 yellow pepper (150g), deseeded and chopped

• 10g tomato purée

• 5g ground cumin

• 5g smoked paprika

• 2g ground turmeric

• 1g chilli flakes (optional)

• 1L vegetable stock

• 20g lemon juice

• 4g sea salt

• 2g freshly ground black pepper

Method:

1. Heat the olive oil in a large saucepan over medium heat.

2. Add the onion and cook for 6–8 minutes until soft and translucent.

3. Stir in the garlic and cook for 1 minute until fragrant.

4. Add the chopped peppers, tomato purée, cumin, smoked paprika, turmeric and chilli flakes (if using). Cook for 3–4 minutes to release the spices.

5. Stir in the red lentils and pour over the vegetable stock.

6. Bring to a gentle simmer and cook for 20 minutes until the lentils are soft and broken down.

7. Blend until smooth or leave slightly chunky if preferred.

8. Stir in the lemon juice, salt and black pepper.

9. Taste and adjust seasoning if needed — a pinch more salt, spice or lemon to suit your palate.

Storage:

Once cooled, store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month. Reheat gently, adding a splash of water or stock to loosen if needed.