• 1 small onion
  • 1 medium carrot, peeled & chopped
  • 25 g red pepper, cored, deseeded & chopped
  • 1 tbsp vegetable oil
  • 2 tbsp red lentils
  • 250 ml boiling water or unsalted vegetable stock
  • 50 g grated Cheddar cheese


  1. Sauté the onion, carrot and red pepper in the vegetable oil for about 3-4 minutes.
  2. Rinse the lentils and add them to the pan and pour over the boiling water or vegetable stock
  3. Cover and simmer for 25-30 minutes or until the lentils are quite mushy
  4. Top up with a little more water if necessay but there should only be a litle liquid left at the end
  5. Stir in the Cheddar cheese and purée using a hand blender
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