Roasted Red Pepper Lentil (Printable Version)
A hearty blend of smoky roasted red peppers and lentils simmered with aromatic spices for a warm meal.
# What You Need:
→ Vegetables
01 - 2 large red bell peppers
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
→ Legumes
06 - 1 cup dried red lentils, rinsed
→ Liquids
07 - 4 cups vegetable broth
08 - 1 tablespoon olive oil
→ Spices & Seasoning
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon chili flakes (optional)
12 - Salt and black pepper, to taste
→ Garnish (optional)
13 - Fresh parsley, chopped
14 - Lemon wedges
# How to Make It:
01 - Set oven to 425°F and prepare for roasting red bell peppers.
02 - Slice peppers in half, remove seeds and membranes, then place cut side down on a parchment-lined baking sheet.
03 - Roast for 20-25 minutes until skins blister and char, then transfer to a bowl, cover, and steam for 10 minutes before peeling and chopping the flesh.
04 - Heat olive oil over medium heat in a large pot, then add onion, carrot, and celery. Cook for 5-7 minutes until softened.
05 - Mix in garlic, smoked paprika, ground cumin, and chili flakes; cook for 1 minute until aromatic.
06 - Stir in chopped roasted peppers and rinsed lentils. Pour in vegetable broth.
07 - Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils soften.
08 - Purée the soup with an immersion blender or in batches using a countertop blender until smooth or slightly chunky as preferred.
09 - Adjust seasoning with salt and black pepper.
10 - Ladle hot soup into bowls and garnish with fresh parsley and lemon wedges.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like you've been simmering it all day.
- The roasted peppers give it a natural sweetness that balances the earthy lentils perfectly.
- One pot, one blender, and you've got something impressive enough to serve to guests or comfort yourself on a quiet evening.
02 -
- Don't skip the roasting step or try to use raw peppers; the sweetness and depth that roasting brings is what makes this soup special.
- Smoked paprika and regular paprika are completely different—sweet paprika will give you a flat, one-note flavor, so use the smoked variety without question.
03 -
- Make a double batch and freeze half in portions; this soup thaws beautifully and tastes even better after a day or two as the flavors marry.
- If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches, being cautious with the heat.