A delicious and light soup made with red lentils and bell pepper. Lentil is such an easy ingredient, and affordable too! Perfect for Fall or Winter.
The first thing that comes to mind when I’m cold: soup. I can’t be the only one! Nothing beats a bowl of hot, comforting and filling soup when you’ve been outside all day, and this lentil and bell pepper soup is now officially one of my favourite varieties.
I just came back from the gym. YEAH! I did it! Takes all my willpower to send myself to the gym 2-3 times a week, haha. But I have good reasons to go: I love food. Mmm, maybe it’s a bit reversed with me :p Most people go to the gym because they want to become healthy, and I go because that means I can enjoy more delicious food without feeling guilty!
You see, I would love to be one of those people that go to the gym a lot and still enjoy it. The fitgirls, the gym rats, the healthy ones. You probably know them: they work out a lot and always look happy doing it. HOW?! I always look grumpy as F…
Okay, so going to the gym may not be my cup of tea. Luckily I can also compensate in the food-department: if I eat light dinner that means I can have more dessert, right? That’s partially why I love making soups for dinner: it’s usually very filling, but you don’t feel as if you’re going to explode. It still feels like a light meal, which is why it’s the perfect dish to cook after a long day!
A delicious light yet comforting lentil and bell pepper soup. @VivianSAACClick To Tweet
Red lentil and bell pepper soup
Mmmm, time to share this recipe with you guys! To be real honest this was a bit of leftover-cooking for me: I bought the dried lentils aaaaages ago and decided that I really had to use them somehow, and I had a bell pepper lying around so that was that. And it turned out to be so much better than I had expected!
Here in the Netherlands we have a traditional “split pea soup”. It’s veeerrrry rich and heavy, and the soup itself is rather thick. And then it’s also filled with potato, sausage, carrots and bacon. Not my favourite soup. The flavour is good, but it’s way to filling for me! Now, I’ve found out that this soup tastes rather similar, but without the heavy stomach afterwards. Win-win! The boyfriend still gets to eat his beloved soup, and I still feel happy after 😉
Will I see you again soon? Feel free to reach out to me, and I’d love it if you shared this recipe!
- Red lentils, 250g (dried)
- Broth, 1 litre (vegetable or meat)
- Onion, 1 large
- Bell pepper, 1 red
- Parsley, 1 spoonful
- Cottage cheese, 2 spoonfuls
- Bacon pieces, 150g
- Soak the lentils in water for around 1 minute. Rinse and repeat.
- Now, cook the lentils in the broth/bouillon for around 15 minutes on low to medium heat.
- Meanwhile, cut the onion and bell pepper into small pieces. Add to the mixture and cook for another 30 minutes.
- Add the spoonful of parsley. Blend the mixture, if you prefer a smooth soup.
- Fry the bacon until browned and crispy. Roughly chop up the parsley leaves.
- Add these, together with a spoonful of cottage cheese, to the soup before serving. Enjoy!