Description
This Easy Roasted Red Pepper Lentil Soup is a comforting and hearty dish, blending smoky roasted red peppers with earthy lentils to create a creamy, nutritious soup perfect for any season. Enhanced with fragrant spices and topped with fresh parsley and a dollop of Greek yogurt, it makes a warming meal served best with crusty bread.
Ingredients
Scale
Vegetables and Aromatics
- 2 pieces red bell peppers (roasted for smoky sweetness)
- 1 piece onion (finely chopped)
- 3 cloves garlic cloves (minced for aroma)
- 2 tablespoons fresh parsley (chopped for garnish)
Dry Ingredients and Spices
- 1 cup brown or green lentils (provides hearty texture)
- 1 teaspoon smoked paprika (adds smokiness)
- 1 teaspoon cumin (for earthy complexity)
- Salt (to taste)
- Black pepper (to taste)
Liquids and Others
- 4 cups vegetable broth (adds savory depth)
- 1 dollop Greek yogurt or sour cream (for creaminess)
- 1 loaf crusty bread (for serving)
- 2 tablespoons olive oil (for sautéing)
Instructions
- Roast the Red Peppers: Preheat your oven to 425°F (220°C). Cut the red bell peppers in half and remove the seeds. Place them cut-side down on a baking sheet. Roast for about 20 minutes until the skins are charred and blistered, which enhances their smoky sweetness.
- Sauté the Aromatics: While peppers roast, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped onion and cook for approximately 5 minutes until it becomes translucent. Add the minced garlic and sauté for an additional minute to release its aroma.
- Add Spices: Stir in 1 teaspoon smoked paprika, 1 teaspoon cumin, salt, and black pepper to the pot. Cook, stirring constantly for about 30 seconds until the spices become fragrant, building the soup’s flavor base.
- Add Lentils and Broth: Rinse 1 cup of brown or green lentils under cold water. Add the lentils to the pot along with 4 cups of vegetable broth. Increase heat and bring the mixture to a gentle boil, occasionally stirring to loosen any browned bits from the pot bottom.
- Simmer the Soup: Lower the heat to low, cover the pot, and let the soup simmer for 20 to 25 minutes or until the lentils are tender, creating a thick, hearty base.
- Puree the Soup: Once lentils are cooked and peppers are roasted, carefully transfer the peppers and soup base in batches to a blender. Puree until smooth and creamy, adding extra broth as needed for desired consistency. Return the blended soup to the pot.
- Heat and Season: Gently warm the blended soup over low heat, tasting and adjusting the salt and pepper to your preference.
- Serve: Ladle the soup into bowls and garnish each with chopped fresh parsley and a dollop of Greek yogurt or sour cream for creaminess. Serve alongside warm crusty bread for a complete meal.
Notes
- You can substitute red lentils if you prefer a faster cooking time, though the texture will be softer.
- For a vegan option, omit the Greek yogurt or use a plant-based alternative.
- Roasting the peppers adds a smoky depth; if pressed for time, you can use jarred roasted red peppers.
- This soup freezes well; cool completely before freezing in airtight containers.
- Adjust spices according to taste; adding a pinch of chili flakes can add a nice heat.
