Creamy Red Pepper and Lentil Soup

This red pepper and lentil soup is thick, creamy, and packed with flavor. It tastes like roasted red pepper soup but is even more filling thanks to red lentils.

It’s made with simple, pantry staples and comes together in about 30 minutes, making it perfect for busy weeknights or meal prep. If you’re looking for a cozy, satisfying soup, this red lentil and red pepper checks all the boxes.

The best part of this recipe is that it packs 21 grams of protein per serving, ensuring you leave the table feeling full and satisfied!

Love this red lentil and pepper soup? Try my Curry Cauliflower Lentil Soup, Moroccan Lentil Soup, or Lentil Tortilla Soup next.

Red lentil and red pepper soup in a bowl with drizzle of cashew cream.
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Star Ingredients

  • Tomato paste – Tomato paste adds a rich, concentrated tomato flavor that deepens the overall taste of the soup without overpowering the roasted red pepper. It also brings a subtle umami flavor that makes this soup even more satisfying.
  • Red split lentils – Sometimes labeled simply as “red lentils,” these cook quickly and break down easily, creating a thick, creamy texture when blending. They also add plant-based protein and fiber to keep you full.
  • Roasted red peppers – I use jarred roasted red peppers to keep prep easy. Be sure to drain and rinse them before adding to the soup. If you only have fresh bell peppers, you can roast peppers in the air fryer or roast them alongside the onions in a 450°F oven for about 15 minutes until charred and softened.
Ingredients to make red pepper and lentil soup on marble countertop.

How to make the best red lentil pepper soup

What if I don’t have red lentils?

You can use green or brown lentils, but they take longer to cook. Simmer the soup for 15 minutes once it comes to a boil (about 10 extra minutes).

You can also substitute canned white beans (like cannellini, great northern, or navy beans). Use 2 (15 oz) cans and reduce the broth to 2½ cups since the beans are already cooked. Simmer just until everything is heated through.

★ Did you make this recipe? Please give it a star rating below!
Cashew cream drizzled over red pepper lentil soup.

Easy Lentil and Red Pepper Soup (Ready in 30 Minutes)

Creamy, flavorful, and ready in just 30 minutes, this red pepper and lentil soup is the perfect high protein, veggie-packed meal. Made with red split lentils, roasted red peppers, and pantry staples, it's satisfying, simple, and ideal for meal prep.
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Prep Time: 2 minutes
Cook Time: 21 minutes
Total Time: 23 minutes
Servings: 4

Ingredients

Instructions

  • Preheat a large pot over medium heat.
  • Chop the red onion and slice the garlic. Once the pot is preheated, add the olive oil and red onion. Cook 3-4 minutes then add the garlic and cook 1-2 more minutes.
    1 tablespoon olive oil, 1 medium red onion, 3 cloves garlic
    Sauteed red onion and garlic in a large pot.
  • Add the tomato paste to the onion and garlic mixture. Stir well and cook 1-2 minutes.
    2 tablespoons tomato paste
    Tomato paste in pot with cooked red onions and garlic.
  • Add about 1/2 cup of vegetable broth to the pot and scrape the bottom of the pot.
    4 cups vegetable broth
    Large stainless steel spoon scraping the bottom of the pot.
  • Rinse the lentils in a mesh strainer until the water runs clear. Add the lentils, the rest of the vegetable broth, spices and roasted red peppers (drained) to the pot.
    Cover the pot and cook over medium heat for 15 minutes. Stir well one or two times during cooking.
    1.25 cups red lentils, 2 teaspoons italian seasoning, 1.25 teaspoons sea salt, 1.25 teaspoons garlic powder, 1 jar roasted red peppers
    Roasted red peppers, red lentils and spices in pot with vegetable broth.
  • After 15 minutes, blend the soup with an immersion blender in the pot.
    Immersion blender blending up the red pepper lentil soup.

Recipe Notes

Tips for making the best red pepper lentil soup:

  • Rinse the lentils before cooking to remove any dust or debris.
  • For easiest blending, use an immersion blender right in the pot. No immersion blender? Carefully transfer the soup to a heat-safe blender in batches. Be sure to vent the lid to prevent steam buildup.
  • The soup will thicken as it cools, especially after being refrigerated overnight. Add a splash of water or broth when reheating to reach your desired consistency.
  • If the soup is too thick, stir in broth or water, about 1/2 cup at a time.
  • If the soup is too thin, simmer uncovered for a few minutes to let excess liquid evaporate. It will also thicken naturally as it sits.

Storing leftovers

  • Fridge: Store leftover red pepper and lentil soup in the fridge in an airtight container for 4-5 days.
  • Freezer: Freeze leftover lentil red pepper soup for up to 3 months. I love to use Soupercubes to freeze leftover soup. Once frozen, transfer the cubes into a freezer safe bag or container and store up to 3 months.

Nutrition Information

Nutrition Facts
Amount per Serving
Calories
309
Fat
 
6
g
Carbohydrates
 
46
g
Fiber
 
20
g
Sugar
 
4
g
Protein
 
21
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
Course: Soup
Cuisine: American, Italian
Keyword: red pepper and lentil soup, red pepper and red lentil soup, red pepper lentil soup
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Common questions

Can I change the flavor of the soup?

This red pepper and lentil soup is packed with flavor as written, but if you’re in the mood for something different, here are a few simple ways to change it up.

  • Curry-style: Omit the Italian seasoning and use 1 teaspoon curry powder + 1 teaspoon ground cumin.
  • Moroccan-style: Omit the Italian seasoning and use 1 teaspoon turmeric, 1 teaspoon cumin, and ½ teaspoon cinnamon.
  • Spicy: Add ½ teaspoon red pepper flakes or cayenne pepper for extra heat.
Spoon in a large bowl of sweet potato lentil soup.

Is this soup good for meal prep?

Absolutely! It stores well in the fridge for up to 5 days and also freezes beautifully. Make a double batch and enjoy it all week or freeze in portions for later.

Silver ladle picking up lentil and red pepper soup from the pot.

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