Packed full of fiber and vegetarian protein, this roasted red pepper and lentil soup is a hearty meal perfect for a cold day. Serve it with fresh crusty bread or your favorite sandwich for a delicious and nutritious lunch.

Bowl of roasted red pepper and lentil soup topped with a drizzle of cream and fresh basil and a side fresh crusty bread.

Lentil soup is one of my favorite cold-weather lunches. Not only is it incredibly easy to – just sauté, boil, and blend – but it’s hearty and filling. Lentils are one of the best sources plant protein and are packed full of fiber, while being incredibly inexpensive.

For this recipe, I opted to pair the lentils with roasted red peppers to balance the earthy flavor of the lentils with a bit of smokiness and sweetness. Once blended, it creates a rich and creamy texture in this red pepper and lentil soup that works perfectly with grilled cheese or fresh bread for a simple yet delicious meal.

Pot with roasted red pepper lentil soup with cream and fresh basil on top.

Why You’ll Love It

Easy – Made with minimal ingredients, this recipe soup is incredibly simple to prepare.
Full of Fiber – With over 9 grams of fiber per serving, this roasted red pepper and lentil soup is packed hearty and filling.
Vegetarian – Made with vegetarian protein, this is a dish that everyone can enjoy.
Great for Meal Prep – This soup keeps well in the fridge and freezer making it a great make-ahead meal idea.

Ingredients for roasted red pepper lentil soup: red bell peppers, red lentils, onion, garlic, smoked paprika, tomato paste, broth, lemon juice, olive oil, salt, and black pepper.

Ingredients + Substitutions

Red Bell Peppers – To add some veggies and sweetness. The recipe calls for you to roast peppers, but you can use jarred roasted red pepper if preferred, see the notes section of the recipe for details.
Red Lentils – To add some plant-based protein and fiber. Be sure to use dried red lentils, other lentil colors are not recommended.
Onion and Garlic – To add flavor and fragrance. You can use garlic powder if needed, see the notes section of the recipe card for details.
Tomato Paste – To thicken the soup. Tomato purée will also work, see the notes section of the recipe card for details.
Broth – I used vegetable broth, however; chicken broth will work just as well, or you can swap it for water if needed.
Smoked Paprika – To add a smokey flavor and bright red color. If you don’t have paprika, chili powder will also work.
Lemon Juice – To balance the flavors with a bit of acidity.
Olive Oil – To add some healthy fats.

Baking with with sliced red bell peppers.

Dietary Adaptions

To Make it Gluten-Free: Use certified gluten-free broth.

To Make it Dairy-Free: No adaptations are needed, this recipe is dairy-free.

Pot with sautéed onions, garlic, paprika, salt, tomato paste, and red lentils.

Pot with veggies, red lentils, and broth.

Red’s Nutrition Tip

Not only are lentils of the best sources of plant-based protein, they are also one of the highest fiber foods. A mere 1 cup of cooked lentils contains 18 grams of fiber, which equates to roughly 70% of the recommended daily fiber for an adult female and 50% grams for an adult male.

Blender with cooked lentils, veggies, broth, and roasted peppers.

Blended with puréed roasted red pepper lentil soup.

Serving Suggestions

This lentil soup is a good source of plant-based protein, fiber, and complex carbohydrates, and can be enjoyed as a balanced meal on its own, or paired with sides to suit your personal dietary needs. For instance:

To increase the protein content, add some cooked shredded chicken or baked tofu to the soup.
To increase the fiber content, serve it with a side of green salad.
To add more healthy fats, add a drizzle of heavy cream or coconut milk to the soup.

Pot with cooked pepper and lentil soup with a serving spoon a a side of fresh basil, lemon, and crusty bread.

Storage + Reheating

To Refrigerate: Allow the soup to lentil cool completely, transfer it to an airtight container, and store it in the refrigerator for 5 days.

To Freeze: Once cooled, leftover soup can be stored in an airtight container in the freezer for up to 3 months.

To Reheat: Reheat the lentil soup in a pot on the stovetop on medium heat for 5 minutes or until warm, or in the microwave for 1-2 minutes. If using frozen leftovers, allow the stew to thaw completely before reheating.

Two bowls with roasted red pepper lentil soup with olive oil and fresh lemon juice on top with a side of fresh bread and basil.

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