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.
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.
How to make the best red lentil pepper soup
Start by finely chopping a red onion and garlic. Once the pot is preheated, add the olive oil and red onion. Cook 3-4 minutes. Once the onions have cooked down, add the garlic and cook an additional 1-2 minutes. Add the tomato paste and stir well until it is coating the veggies. Cook 1 minute (this helps brown the tomato paste and gives it lots of flavor). Add about 1/2 cup of vegetable broth to the pot and scrape the bottom of the pot. Add the rinsed red lentils, roasted red peppers, the rest of the vegetable broth and the seasonings. Cover the pot and cook over medium heat for 15 minutes. Stir well one or two times during cooking. After 15 minutes, blend the soup with an immersion blender in the pot.
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.
Easy Lentil and Red Pepper Soup (Ready in 30 Minutes)
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion
- 3 cloves garlic
- 2 tablespoons tomato paste
- 4 cups vegetable broth - divided
- 1.25 cups red lentils
- 2 teaspoons italian seasoning
- 1.25 teaspoons sea salt
- 1.25 teaspoons garlic powder
- 1 jar roasted red peppers - drained
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
- Add the tomato paste to the onion and garlic mixture. Stir well and cook 1-2 minutes.2 tablespoons tomato paste
- Add about 1/2 cup of vegetable broth to the pot and scrape the bottom of the pot.4 cups vegetable broth
- 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
- After 15 minutes, blend the soup with an immersion blender in the pot.
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
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.
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.
