Roasted Pepper and Lentil Soup
A delightful blend of vibrant vegetables and hearty lentils, this Roasted Pepper and Lentil Soup offers warmth and nourishment in a bowl, perfect for cozy dinners or impressing guests.
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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Notes
Garnish your soup with a drizzle of chile oil and chopped parsley. Serve it with bread or salad for a complete meal. Make this soup ahead for stronger flavors.