Roasted Red Pepper Lentil (Printable Version)
Vibrant blend of roasted peppers and lentils with aromatic spices for a warm, hearty meal.
# What You 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
# How to Make It:
01 - Set oven to 425°F (220°C).
02 - Halve red bell peppers, discard seeds and membranes, place cut side down on a parchment-lined baking sheet.
03 - Roast 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 pepper flesh.
04 - Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrot, and celery; cook for 5 to 7 minutes until softened.
05 - Incorporate minced garlic, smoked paprika, ground cumin, and chili flakes; sauté for 1 minute to release aromas.
06 - Stir in roasted red peppers and rinsed lentils, then pour in vegetable broth.
07 - Bring to a boil, reduce heat, and simmer uncovered for 20 to 25 minutes until lentils are tender.
08 - Purée soup using an immersion blender or in batches with a countertop blender until smooth; leave slightly chunky if preferred.
09 - Add salt and freshly ground black pepper to desired preference.
10 - Ladle into bowls, garnish with chopped fresh parsley and a squeeze of lemon juice.
# Expert Tips:
01 -
- The roasted peppers transform into something almost caramel-like, turning a simple soup into something that tastes like you spent hours on it.
- Red lentils dissolve into the broth and create a naturally creamy texture without any cream at all.
- It's vegan and gluten-free without feeling like you're missing anything, which is a rare gift.
02 -
- Smoked paprika is non-negotiable; regular paprika won't give you that depth and character that makes people reach for seconds.
- Don't skip the roasting step; it sounds like extra work, but it's what transforms basic ingredients into something with real presence.
- Red lentils get mushy fast, which is the point here, but taste after 20 minutes to make sure they haven't turned into paste.
03 -
- If your peppers aren't charring much, increase the oven temperature slightly or place the baking sheet on the top rack closer to the heat.
- Always rinse your lentils before cooking; it removes dust and starch and helps them cook more evenly.
- Lemon is essential at the end, even if you don't think you like lemon; it brightens everything and ties the spices together in a way that feels almost magical.