Roasted Pepper and Lentil Soup is a delightful blend of vibrant vegetables and hearty lentils, perfect for those who crave warmth and nourishment in a bowl. This savory dish combines the rich flavors of roasted peppers with the earthy goodness of lentils, creating a satisfying meal that’s both comforting and healthy. Whether you’re looking for a cozy dinner idea or a simple recipe to impress guests, this soup is sure to deliver on taste and satisfaction.
Why We Love This Roasted Pepper and Lentil Soup Recipe
This Roasted Pepper and Lentil Soup is a favorite for many reasons. Firstly, it’s incredibly easy to prepare, making it suitable for both novice cooks and seasoned chefs alike. The colorful roasted peppers add a hint of sweetness and depth of flavor that pairs beautifully with the nuttiness of the lentils. Moreover, this recipe allows for plenty of creativity: you can adjust the spices and seasonings to your liking, and the soup is entirely plant-based, making it ideal for those following a vegetarian or vegan diet. Overall, this soup not only warms your body but also delights your taste buds.
Ingredients about Roasted Pepper and Lentil Soup
Here’s everything you’ll need to create this vibrant and hearty soup:
- 1 red bell pepper, halved lengthwise and seeded
- 1 yellow bell pepper, halved lengthwise and seeded
- 1 orange bell pepper, halved lengthwise and seeded
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 large carrot, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried tarragon
- 1.5 teaspoons dried thyme
- 1 teaspoon paprika
- 4 canned roma (plum) tomatoes, seeded and diced
- 1 tablespoon water
- 1.5 teaspoons hot sauce, or to taste
- 4 cups vegetable broth
- 1 cup lentils
- 2 bay leaves
- 0.75 teaspoon salt
- 2 pinches freshly ground black pepper
- 1 teaspoon chile oil, or to taste
- 1 tablespoon chopped fresh parsley, or to taste
How to Make Roasted Pepper and Lentil Soup Directions
Getting started on your Roasted Pepper and Lentil Soup is simple. Begin by setting your oven rack about 6 inches from the heating element and preheat the broiler. Prepare a baking sheet by lining it with aluminum foil.
Next, take the halved bell peppers—red, yellow, and orange—and arrange them cut sides down on the prepared baking sheet. Broil the peppers until their skins blacken and blister, which should take around 5 to 8 minutes. Once they’re done, transfer the blackened peppers into a bowl and seal it tightly with plastic wrap. Allow them to steam and cool for about 20 minutes. This will loosen the skins, making them easy to remove. After they’ve cooled, peel off the skins and chop the roasted peppers into small dice.
Now, move on to a large pot. Heat the olive oil over medium heat and add in the diced onion and chopped carrot. Cook and stir until the onion becomes translucent, which will take approximately 10 minutes. At this point, add the minced garlic, dried tarragon, thyme, and paprika to the pot. Continue to cook until the garlic releases its fragrant aroma, roughly 2 minutes.
It’s time to bring in the roasted peppers! Stir them into the pot along with the diced tomatoes, tablespoon of water, and hot sauce (adjust to your heat preference). Cover the pot and let the mixture cook until the tomatoes soften, which should take about 5 minutes.
Afterward, pour the vegetable broth into the pot, followed by the lentils, bay leaves, salt, and black pepper. Bring everything to a boil, then cover the pot and reduce the heat to medium-low. Allow everything to simmer until the lentils are tender, which will take about 45 minutes.
To achieve a slightly chunky texture, pour your soup into a blender or food processor, making sure not to fill it more than halfway. Cover the lid and hold it down while pulsing several times. Process until the entire pot of soup reaches your desired consistency—smooth yet with some delightful chunks.
How to Serve Roasted Pepper and Lentil Soup
Serving your Roasted Pepper and Lentil Soup can be a delightful experience. Pour the steaming soup into individual bowls and garnish each serving with a drizzle of chile oil for extra flavor and a bit of heat. You can also sprinkle freshly chopped parsley on top for a fresh, vibrant touch.
Pair this soup with a slice of crusty bread or a light salad to complete your meal. The combination of flavors and textures will keep you satisfied, making it a perfect lunch or dinner option. You may also consider serving it with a dollop of your favorite plant-based yogurt or croutons for added crunch.
Expert Tips: Roasted Pepper and Lentil Soup
Here are some expert tips to elevate your Roasted Pepper and Lentil Soup:
- Roast with Care: For the best flavor, ensure your peppers are well-roasted. The blackened skin should easily peel away to reveal the tender flesh underneath.
- Lentil Choices: You can use any variety of lentils you prefer, but red or green lentils tend to cook faster and provide a soft consistency perfect for soups.
- Spice Adjustments: Feel free to tweak the spices according to your taste. Experiment with adding cumin or coriander for a different flavor profile.
- Blend Smoothly: If you prefer a creamier texture, blend the soup in batches until perfectly smooth, or add in a splash of coconut milk for richness.
- Make it Ahead: This soup tastes even better the next day as the flavors meld together. Make a bigger batch and store it for quick lunches throughout the week.
How to Store Roasted Pepper and Lentil Soup
Storing your Roasted Pepper and Lentil Soup is straightforward. Allow the soup to cool completely at room temperature. Transfer it into airtight containers for the best preservation. The soup can be kept in the refrigerator for up to 5 days.
If you want to store it longer, consider freezing. Pour the cooled soup into freezer-safe containers or resealable bags, leaving some space for expansion. This soup can last in the freezer for about 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat on the stovetop or in the microwave until heated through.
Variation of Roasted Pepper and Lentil Soup
While this Roasted Pepper and Lentil Soup is fantastic as is, there are plenty of ways to customize it to suit your preferences. Here are a few variations to consider:
- Adding Greens: Stir in some fresh spinach or kale in the last few minutes of cooking. This adds a vibrant color and boosts the nutritional value of your soup.
- Spiralized Vegetables: For added texture, try adding spiralized zucchini or carrots. These will soften nicely as the soup cooks, adding a fun twist to each bowl.
- Smoky Flavor: Incorporate smoked paprika instead of regular paprika for a deeper smoky flavor profile that complements the roasted peppers.
- Creamy Texture: To make the soup creamy without dairy, you can blend in some soaked cashews or a spoonful of tahini after blending.
- Bean Boost: Toss in some canned beans, like chickpeas or cannellini beans, during cooking for added protein and fiber, making the soup even heartier.
FAQ
What is Roasted Pepper and Lentil Soup?
Roasted Pepper and Lentil Soup is a flavorful concoction made from roasted peppers, lentils, and various aromatic vegetables and spices. It is both nutritious and delicious, making it a beloved option for those looking for a healthy meal.
How do I make Roasted Pepper and Lentil Soup gluten-free?
This soup is naturally gluten-free, as none of the ingredients contain gluten. Always ensure to check your vegetable broth to confirm it’s gluten-free.
Can I use other vegetables in my Roasted Pepper and Lentil Soup?
Absolutely! Feel free to experiment with other vegetables such as zucchini, sweet potatoes, or even butternut squash. Just make sure to adjust cooking times as needed based on the vegetables you choose.
Is Roasted Pepper and Lentil Soup suitable for meal prep?
Yes! This soup is fantastic for meal prep. It stores well in the refrigerator and also freezes beautifully, making it great for making ahead of time.
How spicy is Roasted Pepper and Lentil Soup?
The level of spiciness can be easily adjusted. If you prefer a milder soup, reduce the amount of hot sauce or leave it out altogether. Conversely, for more heat, increase the hot sauce or add in some diced jalapeños.
Enjoy crafting your delicious and nourishing Roasted Pepper and Lentil Soup! Each spoonful is packed with taste and warmth, perfect for any occasion.
Roasted Pepper and Lentil Soup
Ingredients
Roasted Peppers
- 1 each red bell pepper, halved lengthwise and seeded
- 1 each yellow bell pepper, halved lengthwise and seeded
- 1 each orange bell pepper, halved lengthwise and seeded
Main Ingredients
- 1 tablespoon olive oil
- 1 each yellow onion, diced
- 1 large carrot, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried tarragon
- 1.5 teaspoons dried thyme
- 1 teaspoon paprika
- 4 each canned roma (plum) tomatoes, seeded and diced
- 1 tablespoon water
- 1.5 teaspoons hot sauce, or to taste
- 4 cups vegetable broth
- 1 cup lentils
- 2 each bay leaves
- 0.75 teaspoon salt
- 2 pinches freshly ground black pepper
- 1 teaspoon chile oil, or to taste
- 1 tablespoon chopped fresh parsley, or to taste
Instructions
Preparation
- Preheat the broiler and prepare a baking sheet lined with aluminum foil.
- Arrange the halved bell peppers cut sides down on the baking sheet and broil for 5 to 8 minutes until the skins blacken.
- Transfer the blackened peppers to a bowl, seal tightly with plastic wrap, and let them steam for about 20 minutes.
- Peel off the skins of the peppers and chop them into small dice.
Cooking
- In a large pot, heat olive oil over medium heat and add diced onion and chopped carrot. Cook until onion becomes translucent, about 10 minutes.
- Add minced garlic, dried tarragon, thyme, and paprika, cooking for an additional 2 minutes.
- Stir in the roasted peppers, diced tomatoes, water, and hot sauce. Cover the pot and cook for about 5 minutes.
- Add the vegetable broth, lentils, bay leaves, salt, and black pepper. Bring to a boil, then reduce heat to medium-low and cover. Simmer until lentils are tender, about 45 minutes.
- For a slightly chunky texture, blend the soup in batches until desired consistency is reached.
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