Roasted Red Pepper Lentil (Printable)
A hearty blend of roasted red peppers, lentils, and spices creating a warm, flavorful Mediterranean dish.
# What you'll need:
→ Vegetables
01 - 2 large red bell peppers
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
→ Legumes
06 - 1 cup dried red lentils, rinsed
→ Liquids
07 - 4 cups vegetable broth
08 - 1 tablespoon olive oil
→ Spices & Seasoning
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon chili flakes (optional)
12 - Salt and black pepper, to taste
→ Garnish (optional)
13 - Fresh parsley, chopped
14 - Lemon wedges
# Directions:
01 - Preheat oven to 425°F.
02 - Halve red bell peppers, remove seeds and membranes, and place cut side down on a baking sheet lined with parchment paper.
03 - Roast peppers for 20 to 25 minutes until skins are blistered and charred. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel skins and chop flesh.
04 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for 5 to 7 minutes until softened.
05 - Add garlic, smoked paprika, cumin, and chili flakes; cook for 1 minute until fragrant.
06 - Add roasted pepper flesh and rinsed lentils to the pot. Pour in vegetable broth.
07 - Bring mixture to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are tender.
08 - Purée soup using an immersion blender or transfer to a countertop blender in batches until smooth or slightly chunky, as preferred.
09 - Season with salt and black pepper to taste.
10 - Serve hot, garnished with fresh parsley and a squeeze of lemon.
# Expert Suggestions:
01 -
- The roasted peppers turn impossibly creamy and sweet without any dairy—pure vegetable magic.
- Red lentils dissolve into silky richness, making this feel indulgent despite being genuinely light.
- It comes together in under an hour, perfect for those nights when you want something nourishing without the fuss.
02 -
- Don't skip the pepper steaming step—it's the difference between struggling to peel and the skin falling away effortlessly, saving you time and frustration.
- Smoked paprika truly cannot be substituted with sweet paprika; the smoke is essential to the soup's character and depth.
03 -
- If you love creaminess but want to stay vegan, a splash of coconut milk stirred in before blending creates luxurious texture without dairy.
- Make extra roasted peppers on a night when the oven is already running—they last days and transform salads, grains, and other soups.