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Hearty Roasted Red Pepper and Lentil Soup
Prep: 15 minutes
Cook: 35 minutes
Servings: 6
A Bowl of Wholesome Goodness
Elevate your soup game with this incredibly hearty and healthy recipe. The sweetness from the roasted peppers perfectly complements the earthy flavor of red lentils, while a blend of warm spices adds a comforting, aromatic depth. This soup is not only delicious but also packed with fiber and plant-based protein, making it a perfect choice for a filling lunch or a cozy weeknight dinner.
Materials
- 4 red bell peppers, roasted and peeled
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- 1 tbsp lemon juice
- Salt and pepper to taste
- Garnish: Plain yogurt or coconut cream, fresh parsley
Preparation
- Roast, peel, and roughly chop the red bell peppers.
- Chop the onion, carrots, and celery (the mirepoix). Mince the garlic.
- Rinse the red lentils thoroughly under cold water.
Cooking
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 8-10 minutes.
- Add the garlic, cumin, coriander, and turmeric. Cook for 1 minute more until fragrant.
- Stir in the rinsed red lentils, the chopped roasted peppers, and the vegetable broth.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and falling apart.
- Use an immersion blender to partially blend the soup, leaving some texture for a heartier feel. If you prefer it smooth, blend completely.
- Stir in the fresh lemon juice and season with salt and pepper to taste.
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Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.