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Roasted Red Pepper and Lentil Soup Recipe

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4.3 from 14 reviews

This Roasted Red Pepper and Lentil Soup is a comforting, flavorful vegetarian dish featuring sweet roasted red peppers and hearty red lentils, blended into a smooth, satisfying soup. Perfectly spiced with smoked paprika and brightened with fresh lemon juice, it’s a nutritious meal ideal for lunch or dinner.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 3 red bell peppers, cored and quartered
  • 2 onions, diced
  • 4 cloves garlic, minced

Pantry

  • 3 tablespoons olive oil (divided)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 2 tablespoons tomato paste
  • 1 cup red lentils
  • 4 cups vegetable broth

Finishing

  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C) and prepare a large baking sheet for roasting the peppers.
  2. Roast Peppers: Arrange the quartered red bell peppers on the baking sheet. Drizzle with 2 tablespoons of olive oil and gently toss to coat evenly. Roast in the oven for 30 minutes, flipping halfway through, until the peppers are tender and slightly charred.
  3. Sauté Onions: While the peppers roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onions and sauté for 6 to 7 minutes until they become tender and translucent, stirring occasionally.
  4. Add Aromatics: Stir in the minced garlic, smoked paprika, and salt with the onions. Cook for an additional minute until fragrant to release the flavors.
  5. Add Lentils and Tomato Paste: Incorporate the red lentils and tomato paste into the onion mixture and stir to combine. Pour in the vegetable broth and mix well.
  6. Simmer Soup: Bring the mixture to a boil, then reduce the heat and simmer gently for 15 minutes until the lentils are tender and cooked through.
  7. Blend Soup: Add the roasted red peppers to the cooked soup. Using an immersion blender or a regular blender in batches, purée the soup until smooth. If the soup is too thick, adjust the consistency by adding extra broth or water as needed.
  8. Finish and Season: Return the blended soup to the pot. Stir in the fresh lemon juice, then taste and adjust seasoning with salt and freshly ground black pepper as desired.
  9. Serve or Store: Serve the soup immediately while warm, or let it cool and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

  • You can roast the peppers under the broiler if you want them more charred for a smokier flavor.
  • Adjust the thickness of the soup by adding more broth or water after blending to your preference.
  • For a spicier kick, add a pinch of cayenne pepper along with the smoked paprika.
  • This soup freezes well; thaw overnight in the refrigerator before reheating.
  • Serve with crusty bread or a dollop of yogurt for added richness.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Roasting and Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

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