Roasted Pepper Soup with Lentils and Peas
Elevate your soup game with this robust and hearty Roasted Pepper Soup with Lentils and Peas! This vibrant recipe blends the smoky sweetness of oven-roasted red and yellow bell peppers with the satisfying earthiness of tender red lentils and the delicate pop of sweet peas. Seasoned with fragrant smoked paprika and ground cumin, this comforting soup is packed with layers of flavor. Partial blending creates a beautifully textured dish that’s both creamy and chunky, making it perfect for cozy dinners or meal prep. Ready in just an hour, this vegan and gluten-free soup is as nourishing as it is delicious, garnished with fresh parsley for a burst of brightness. Whether served with crusty bread or enjoyed on its own, this recipe is a sure crowd-pleaser!
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Recipe Information
Ingredients
- 3 red bell peppers
- 2 yellow bell peppers
- 2 tablespoons olive oil
- 1 medium yellow onion
- 4 garlic cloves
- 4 cups vegetable broth
- 1 cup dried red lentils
- 1 cup frozen peas
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 0.25 teaspoon optional: red pepper flakes
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the red and yellow bell peppers into halves and remove the seeds and stems. Place them cut-side down on the prepared baking sheet.
Drizzle 1 tablespoon of olive oil over the bell peppers and roast in the preheated oven for 20-25 minutes, or until the skins are charred and blistered.
While the peppers are roasting, dice the yellow onion and mince the garlic cloves.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5 minutes until softened.
Stir in minced garlic, smoked paprika, and ground cumin. Cook for another minute, stirring constantly, until fragrant.
Remove the roasted peppers from the oven and let them cool slightly. Peel off the charred skins and roughly chop the flesh of the peppers.
Add the roasted peppers to the pot along with the vegetable broth, dried lentils, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to a simmer, cover, and cook for 20 minutes, or until the lentils are tender.
Stir in the frozen peas and cook for an additional 5 minutes.
Use an immersion blender to partially puree the soup, leaving some texture. Alternatively, carefully transfer half the soup to a blender, blend until smooth, and return it to the pot.
Taste and adjust seasoning as needed. Add red pepper flakes for spice, if desired.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4656 mg | 202% | |
| Total Carbohydrate | 259.3 g | 94% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 53.3 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 5656 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
