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Roasted Pepper and Lentil Soup

4

120 min

Roasted Pepper and Lentil Soup

Roasted Pepper and Lentil Soup Photo 1

Time

120 min

Serving

6 persons

Calories

204

Rating

4.00★ (8)

Cuisine

Author: Victoria Buriak
This summery soup can be served cold or hot. The lentils make the soup hearty while still light and refreshing.

Ingredients

  • red bell pepper, halved lengthwise and: 1 piece (seeded)
  • yellow bell pepper, halved lengthwise and: 1 piece (seeded)
  • orange bell pepper, halved lengthwise and: 1 piece (seeded)
  • olive oil: 1 Tbsp
  • yellow onion: 1 piece (diced)
  • carrots: 1 piece (chopped)
  • garlic: 4 clove (minced)
  • tarragon: 1 tsp (dried)
  • ½ teaspoons dried thyme: 1 piece
  • paprika: 1 tsp
  • canned roma (plum) tomatoes: 4 piece (diced)
  • water: 1 Tbsp
  • ½ teaspoons hot sauce: 1 piece (to taste)
  • vegetable broth: 4 cups
  • lentils: 1 cup
  • bay leaves: 2 piece
  • salt: 0.75 tsp
  • pinches freshly ground black pepper: 2 piece
  • chili oil: 1 tsp (to taste)
  • fresh parsley: 1 Tbsp (to taste, chopped)

Metric Conversion

Stages of cooking

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  1. Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
    Roasted Pepper and Lentil Soup Photo 2
  2. Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.
    Roasted Pepper and Lentil Soup Photo 3
  3. 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.
    Roasted Pepper and Lentil Soup Photo 4
  4. 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.
    Roasted Pepper and Lentil Soup Photo 5
  5. 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.
    Roasted Pepper and Lentil Soup Photo 6
  6. 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.
    Roasted Pepper and Lentil Soup Photo 7
  7. 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.
    Roasted Pepper and Lentil Soup Photo 8

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