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Red Pepper and Lentil Soup
Red pepper and lentil soup is thick, creamy and so delicious. This healthy red lentil and pepper soup is ready in about 25 minutes and made with simple pantry ingredients. This lentil and red pepper soup is vegan, dairy free and gluten free.
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.
Add the tomato paste to the onion and garlic mixture. Stir well and cook 1-2 minutes.
Add about 1/2 cup of vegetable broth to the pot and scrape 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.
After 15 minutes, blend the soup with an immersion blender in the pot.
Notes
Top tips
Rinse the lentils before cooking them to help make them easier to digest.
Use jarred roasted red peppers to make this as easy as possible. If you don't have roasted red peppers, you can make them yourself in the air fryer or oven.
I recommend using an immersion blender to blend soup. If you don't have an immersion blender, you can carefully transfer the hot soup to a blender and blend in batches (be sure to vent the blender so that pressure doesn't build up from the steam).
This lentil red pepper soup will thicken as it cools, especially when stored in the fridge overnight. You may need to add a few tablespoons of water or stock to the soup when reheating to get the right consistency.
If the soup is too thick, you can add some water or stock (about 1/2 cup at a time until the soup reaches your desired consistency).
If the soup is too thin, simmer it on the stove for a few minutes, as the liquid evaporates, the soup will get thicker. Also the soup will thicken as it's stored in the fridge overnight.
What if you don't have jarred roasted red peppers?You can roast red peppers in the air fryer to use in this soup or you can roast the peppers in the oven with the onions while the lentils cook on the stove. The veggies will take about 15 minutes in a 450F oven.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.
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