A sweet red pepper soup with additional layers of flavour coming from the KNORR Professional Puree's, thickened with red lentils adding in protein.



  1. Method:

    • Rinse the lentils .
    • Make up the stock by whisking the KNORR Rich Vegetable Paste bouillon, add the lentils and cook for 10 minutes.
    • In a separate pan add the olive oil and the onions and cook until softened, add the smoked paprika and stir well.
    • Then add the chopped red peppers and cook until soft, add the stock and the lentils, sherry vinegar and sugar, cook for a further 5 minutes. The add the KNORR professional Garlic Puree and KNORR Professional Chilli Puree.
    • Add to a processor and blitz until smooth.
    • Swirl in the plain yoghurt and serve.