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How to Make Roasted Pepper and Lentil Soup - A Step-by-Step Guide

Roasted Pepper and Lentil Soup is a delicious and nutritious dish that is perfect for a chilly evening. This soup is bursting with flavors from the roasted peppers and the earthy lentils, and it is a great way to warm up during the colder months. It is also a great way to incorporate more vegetables and plant-based protein into your diet, making it a healthy option for the whole family.

This recipe is not only flavorful, but it is also easy to make, making it a great option for a week...

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Ingredients

  • 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 carrots, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried tarragon
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon paprika
  • 4 canned roma (plum) tomatoes, seeded and diced
  • 1 tablespoon water
  • 1 ½ teaspoons hot sauce, or to taste
  • 4 cups vegetable broth
  • 1 cup lentils
  • 2 bay leaves
  • ¾ teaspoon salt
  • 2 pinches freshly ground black pepper
  • 1 teaspoon chile oil, or to taste
  • 1 tablespoon chopped fresh parsley, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 40 mins
  • Total Time: 2 hrs
  • Servings: 6
  • Yield: 6 servings

  • Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
  • Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.
  • Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice.
  • Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.
  • Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.
  • Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.
  • Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.

    • Nutrition

    204 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Sodium: 720mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 13g
    • Total Sugars: 7g
    • Protein: 11g
    • Vitamin C: 110mg
    • Calcium: 80mg
    • Iron: 4mg
    • Potassium: 638mg

    Categories

    Vegetarian recipes
    Soup recipes
    Healthy recipes
    Easy recipes
    Comfort food recipes