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

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.

Course Soup

Cuisine American, Italian

Keyword red pepper and lentil soup, red pepper and red lentil soup, red pepper lentil soup

Prep Time 2

Cook Time 21

Total Time 23

Servings

Calories 309kcal

Author Samantha Rowland

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.

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