Roasted Red Pepper and Lentil Soup
Warm, hearty, and brimming with bold flavors, this Roasted Red Pepper and Lentil Soup is the ultimate comfort food for any season. Featuring sweet, smoky roasted red peppers, protein-packed red lentils, and aromatic spices like smoked paprika and thyme, this soup offers a deliciously rich depth of flavor in every spoonful. The creamy texture is achieved by blending the roasted vegetables and lentils to perfection, creating a velvety, plant-based dish that's both satisfying and nourishing. Ready in under an hour, this easy recipe is ideal for meal prep or weeknight dinners. Garnish with fresh parsley and a squeeze of tangy lemon juice for a vibrant finishing touch. Perfect for vegans, vegetarians, and anyone looking for a wholesome and flavorful soup, this recipe is sure to become a favorite at your table!
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Recipe Information
Ingredients
- 4 Red peppers
- 1 cup Red lentils
- 2 tablespoons Olive oil
- 1 Yellow onion
- 3 Garlic cloves
- 1 Carrot
- 4 cups Vegetable broth
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 450°F (232°C). Cut the red peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet lined with parchment paper. Roast for 20 minutes or until the skin is blistered and charred.
While the peppers roast, rinse the lentils thoroughly under cold water until the water runs clear, and set them aside.
Heat the olive oil in a large pot over medium heat. Dice the onion and carrot, then add them to the pot. Sauté for 5 minutes until softened.
Mince the garlic cloves and add them to the pot, cooking for an additional 1 minute until fragrant.
Once the peppers are done roasting, transfer them to a bowl and cover with plastic wrap or a plate for 5 minutes to let them steam. This will make it easier to remove the skins.
Peel the skins off the roasted peppers, then chop them into smaller pieces. Add the roasted peppers to the pot along with the rinsed lentils, vegetable broth, thyme, smoked paprika, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the lentils are tender.
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender, but be cautious of the hot liquid.
Stir in the lemon juice, taste, and adjust seasoning if needed.
Serve hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4661 mg | 203% | |
| Total Carbohydrate | 152.6 g | 55% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 49.3 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4042 mg | 86% | |
*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.
