Lentil Red Pepper Soup

Free & Easy Lentil Red Pepper Soup hearty, flavorful soup is packed with protein-rich lentils and the sweetness of roasted red peppers. It’s vegan, nutritious, and perfect for a cozy meal.

Ingredients (Serves 4)

• 1 cup red lentils, rinsed and drained
• 2 large red bell peppers (or 1 cup jarred roasted red peppers)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium carrot, peeled and chopped
• 1 celery stalk, chopped
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp red chili flakes (optional, for heat)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• Juice of ½ lemon
• Fresh parsley or cilantro, chopped (for garnish)

Instructions (Lentil Red Pepper Soup)

1. Roast the Peppers (Skip if using jarred roasted red peppers):
   • Preheat the oven to 450°F (230°C).
   • Place the red bell peppers on a baking tray and roast for 20–25 minutes, turning occasionally, until the skin is charred and blistered.
   • Transfer the peppers to a bowl, cover with a plate, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and chop the flesh.
2. Sauté Vegetables:
   • Heat olive oil in a large pot over medium heat.
   • Add onion, garlic, carrot, and celery. Sauté for 5–7 minutes until softened and fragrant.
3. Add Spices and Lentils:
   • Stir in cumin, smoked paprika, and chili flakes (if using). Cook for 1 minute to release the aromas.
   • Add the rinsed lentils and stir well.
4. Add Broth and Cook:
   • Pour in the vegetable broth and bring to a boil.
   • Reduce the heat to low, cover, and simmer for 15–20 minutes until the lentils are tender.
5. Blend the Soup:
   • Add the roasted red peppers to the pot.
   • Use an immersion blender to puree the soup until smooth (or blend in batches using a countertop blender). Leave some texture if desired.
6. Season and Finish:
   • Stir in salt, black pepper, and lemon juice. Adjust seasoning to taste.
7. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve warm with crusty bread or a side salad.

Lentil Red Pepper Soup Tips:

• For Extra Creaminess: Add a splash of coconut milk or a dollop of yogurt before serving.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
• Additions: Include spinach or kale for extra greens or a pinch of cayenne for more spice.

Let me know if you’d like modifications, such as making it spicier, adding protein, or changing the serving size!