Roasted Red Pepper Lentil Soup (Printable Version)
Sweet roasted peppers and hearty lentils blend into this rich, protein-packed Mediterranean bowl. Ready in under an hour.
# What You'll Need:
→ Vegetables
01 - 3 large red bell peppers
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 (14 oz) can diced tomatoes
→ Legumes
07 - 1 cup dried brown or green lentils, rinsed
→ Liquids
08 - 5 cups vegetable broth
09 - 1 tbsp olive oil
→ Spices & Seasonings
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground cumin
12 - 1/2 tsp dried thyme
13 - 1/4 tsp chili flakes
14 - 1 bay leaf
15 - Salt and black pepper, to taste
→ Garnishes
16 - Fresh parsley, chopped
17 - Lemon wedges
# How To Make:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Cut red bell peppers in half, remove seeds, and place cut-side down on the baking sheet. Roast for 20-25 minutes until skin is blistered and charred.
02 - Transfer roasted peppers to a bowl, cover tightly, and let steam for 10 minutes. Peel off skins and roughly chop the peppers.
03 - In a large pot, heat olive oil over medium heat. Add diced onion, carrot, and celery. Sauté for 5-6 minutes until softened and fragrant.
04 - Stir in minced garlic, smoked paprika, ground cumin, dried thyme, and chili flakes. Sauté for 1 minute until spices become fragrant.
05 - Add the chopped roasted peppers, diced tomatoes with their juice, rinsed lentils, bay leaf, and vegetable broth to the pot. Stir well to combine all ingredients.
06 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until lentils and vegetables are completely tender.
07 - Remove and discard the bay leaf. Use an immersion blender to partially blend the soup, leaving some texture for a hearty consistency. Season generously with salt and black pepper to taste.
08 - Ladle hot soup into bowls. Garnish with freshly chopped parsley and serve with lemon wedges on the side for a bright finish.
# Expert Advice:
01 -
- The roasted peppers bring this incredible sweetness that balances perfectly with earthy lentils
- It freezes beautifully and actually tastes better the next day
02 -
- Letting the peppers steam covered makes peeling the skins so much easier
- Lentils continue absorbing liquid, so the soup thickens in the fridge
03 -
- Roast extra peppers when you have the oven on and freeze them for future batches
- The soup thickens considerably as it sits, so add more broth when reheating