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!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

While the peppers roast, rinse the lentils thoroughly under cold water until the water runs clear, and set them aside.

Step 3

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.

Step 4

Mince the garlic cloves and add them to the pot, cooking for an additional 1 minute until fragrant.

Step 5

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.

Step 6

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.

Step 7

Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the lentils are tender.

Step 8

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.

Step 9

Stir in the lemon juice, taste, and adjust seasoning if needed.

Step 10

Serve hot, garnished with fresh parsley if desired. Enjoy!

Nutrition Facts

Serving size	(1940.7g)

Amount per serving	% Daily Value*
Calories	1100.7

Total Fat 39.3g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4660.8mg	0%
Total Carbohydrate 152.6g	0%
Dietary Fiber 43.8g	0%
Total Sugars 49.3g
Protein 42.3g	0%

Vitamin D 0IU	0%
Calcium 281.3mg	0%
Iron 15.2mg	0%
Potassium 4042.4mg	0%

*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.

Source of Calories

Fat: 31.2%

Protein: 14.9%

Carbs: 53.9%