- 1 bell pepper (I used orange)
- 2 medium carrots
- 400 g (~ 2 cups) dried red lentils
- 1 vegetable stock cube (I used low salt)
- 1 1/2 litres (~ 6 cups) water
- 1 Tbsp red pesto
Remove the stalk and seeds from the pepper, and the ends from the carrots (I don’t bother peeling mine). Chop both vegetables into chunks.
Place the vegetables in a large saucepan, along with the red lentils.
Add the crumbled vegetable stock cube and water (or use liquid stock instead, if you prefer). Stir thoroughly to loosen the lentils, and bring to a simmer over a medium heat.
Stirring occasionally, cook until the vegetables are completely soft and the lentils are mushy - probably around 20 minutes (don’t worry if the lentils foam up a little bit as they cook, that’s totally normal! But if you find you sometimes get stomach pains after eating lentils, try skimming off the foam to help reduce gas). Add the red pesto.
Use an immersion blender to blend the soup until smooth. Season with salt and pepper to taste, if needed (I don't usually bother).
Serve warm. I like it with a dollop of Greek yogurt on top.
Nutrition Facts
Seriously Easy Red Lentil Soup
Amount Per Serving (1 bowl)
Calories 339
Calories from Fat 33
% Daily Value*
Fat 3.7g6%
Saturated Fat 0.2g1%
Cholesterol 1mg0%
Sodium 76mg3%
Potassium 893mg26%
Carbohydrates 55g18%
Fiber 25.8g103%
Sugar 4.8g5%
Protein 21.8g44%
Calcium 62mg6%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.