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

Roasted Red Pepper and Lentil Soup

Author: Stephanie Kay

Serve this roasted red pepper and lentil soup with crusty bread for a simple and healthy lunch packed full of fiber, vegetarian protein, and micronutrients.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
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Ingredients

Instructions

  1. Preheat the oven to 400°F and grab a large baking sheet.
  2. Place the red peppers, cored and quartered, on the baking sheet, drizzle with 2 tablespoons of olive oil, and gently toss until well coated. Transfer the baking sheet to the oven to roast for 30 minutes, flipping them halfway through, until tender and slightly charred.
  3. While the bell peppers are roasting, in a large pot, warm the remaining olive oil on medium heat. Add the diced onions and sauté, stirring occasionally, for 6-7 minutes until tender and translucent.
  4. Add the minced garlic, smoked paprika, and salt, stir to combine with the onion, and cook for an additional minute until fragrant.
  5. Add the lentils and tomato paste, stir to combine with the onion mixture, then pour in the vegetable broth, and stir again to combine. Bring the mixture to a boil, then reduce to a simmer, and cook for 15 minutes until tender.
  6. Once the lentils are cooked, add the roasted peppers to the soup and then, using an immersion blender or in batches using a bar blender, purée the soup until smooth. If you find the soup too thick just add a splash of broth or water until you’ve reached the desired texture.
  7. Once blended, return the soup to the pot, add the lemon juice, and stir to combine. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
  8. The soup can be served immediately or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

To use Jarred Roasted Red Peppers: Skip steps #1 and #2 and add 2 cups of diced roasted bell peppers in step #6.

To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder.

To Use Tomato Purée: Swap the tomato paste for 1/4 cup of tomato purée.

Nutrition

Find it online: https://kaynutrition.com/roasted-red-pepper-and-lentil-soup/