For an extra layer of flavor, consider roasting a few cloves of garlic along with the bell peppers. Adjust the amount of hot sauce and chile oil to suit your preferred level of spice. Garnish with a swirl of cream or a dollop of Greek yogurt for added richness.
Roasted Pepper and Lentil Soup
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PREP TIME20 mins
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COOK TIME1 hrs 40 mins
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TOTAL TIME2 hrs
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SERVING6 People
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VIEWS25
Embrace the taste of summer with this vibrant soup, a delightful blend of roasted peppers and hearty lentils. Whether served chilled on a warm day or enjoyed hot as a comforting meal, its refreshing flavors are sure to please.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Fiber13 g
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Protein11 g
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Saturated Fat1 g
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Sodium720 mg
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Sugar7 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPosition an oven rack approximately 6 inches from the heating element and preheat the broiler. Line a baking sheet with aluminum foil. (Prep time: 5 minutes)
02
StepArrange the red, yellow, and orange bell pepper halves on the prepared baking sheet, cut-sides down. (Prep time: 2 minutes)
03
StepRoast the peppers under the preheated broiler until the skins are blackened and blistered, about 5 to 8 minutes. Transfer the blackened peppers to a bowl and seal tightly with plastic wrap. Allow them to steam as they cool until the skins loosen completely, around 20 minutes. Remove and discard the skins, then dice the peppers. (Cook time: 30 minutes)
04
StepHeat olive oil in a large pot over medium heat. Sauté the onion and carrot in the hot oil until the onion becomes translucent, approximately 10 minutes. Add the garlic, tarragon, thyme, and paprika, continuing to cook and stir until the garlic is fragrant, about 2 minutes. (Cook time: 12 minutes)
05
StepStir in the roasted peppers, tomatoes, water, and hot sauce. Cover the pot and cook until the tomatoes soften, roughly 5 minutes. (Cook time: 5 minutes)
06
StepPour in the vegetable broth, then add the lentils, bay leaves, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot, and simmer until the lentils are tender, about 45 minutes. (Cook time: 50 minutes)
07
StepCarefully transfer the soup to a blender or food processor, filling it no more than half full. Secure the lid and pulse several times for a slightly chunky consistency. Repeat until all the soup has been blended to your desired smoothness. (Prep time: 10 minutes)
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Gardner Veum
May 20, 2025I made this soup for a summer dinner party, and it was a huge hit. Everyone loved the fresh flavors.
Myrna Vonrueden
May 3, 2025This soup is absolutely delicious! The roasting of the peppers really brings out their sweetness.
Gayle Ward
Apr 12, 2025I added a pinch of red pepper flakes for a little extra heat, and it was perfect!