Roasted Red Pepper and Lentil Soup
Roasted Red Pepper and Lentil Soup is a wholesome and vibrant blend that screams comfort and nutrition in every spoonful. Rich in protein from lentils and boasting the smoky charm of roasted red peppers, this soup promises warmth, taste, and a boost to your health. Dive in to explore the magic behind this dish and discover how to bring this concoction to your table with flair.
Ingredients for Roasted Red Pepper and Lentil Soup
- Roasted Red Peppers: 3 whole peppers
- (3 whole peppers)
- Red Lentils: 1 cup
- (250g)
- Onion: 1 medium, finely chopped
- (1 medium)
- Garlic: 3 cloves, minced
- (3 cloves)
- Vegetable Broth: 4 cups
- (950 ml)
- Olive Oil: 2 tablespoons
- (30 ml)
- Ground Cumin: 1 teaspoon
- (5 ml)
- Paprika: ½ teaspoon
- (2.5 ml)
- Salt: to taste
- (to taste)
- Pepper: to taste
- (to taste)
- Fresh Cilantro: for garnish
- (for garnish)
Preparation & Cooking Time: Approximately 40 minutes.
Serves: 4
Nutritional Facts (per serving)
- Calories: 210
- Protein: 12g
- Fat: 4g
- Carbohydrates: 36g
- Fiber: 8g
- Sugar: 6g
- Sodium: 450mg
How to Make Roasted Red Pepper and Lentil Soup
- Start by roasting the red peppers. Place them on a baking sheet and roast at 450°F (230°C) for about 25 minutes, or until their skin is charred. Turn occasionally for even roasting.
- Once roasted, transfer the peppers into a bowl and cover it with cling wrap. Let them steam for 10 minutes.
- While the peppers are cooling, heat the olive oil in a large pot over medium heat.
- Add in the chopped onions. Sauté until they turn translucent.
- Mix in the minced garlic, ground cumin, and paprika. Continue to sauté for another 2 minutes.
- Introduce the red lentils to the pot, stirring well to ensure they are well coated with the aromatic mixture.
- Pour the vegetable broth into the pot.
- Once the red peppers have cooled, peel off the charred skin, remove the seeds, and chop them into small pieces.
- Add the chopped roasted red peppers to the pot.
- Season the mixture with salt and pepper.
- Allow the Roasted Red Pepper and Lentil Soup to simmer on low heat for about 20 minutes, or until the lentils are tender.
- Using a hand blender or a countertop blender, blend the soup to a smooth consistency.
- Taste and adjust seasoning, if necessary. Serve hot and garnish with fresh cilantro.
Tips for the Perfect Roasted Red Pepper and Lentil Soup
- For an extra smoky flavor, consider roasting the red peppers on a grill or over a gas flame.
- Always rinse lentils thoroughly before using to remove any dirt or debris.
- For a creamier texture, you can add a splash of coconut milk or almond milk before blending.
- If the soup is too thick for your liking, add a bit more vegetable broth or water to adjust the consistency.
Serving Suggestions
- Pour the Roasted Red Pepper and Lentil Soup into bowls and serve with a slice of crusty bread or a side of fresh salad.
- Consider topping with a dollop of Greek yogurt or a sprinkle of feta cheese for an added layer of flavor.
- Pita chips or croutons can also be a crunchy companion to this delightful soup.
At AH7, we’re all about promoting health without compromising on taste. This Roasted Red Pepper and Lentil Soup does just that. It’s a testament to how you can achieve flavorful perfection while nourishing your body. Go ahead and make this your go-to recipe on chilly evenings or when you simply want a bowl of comfort!
Roasted Red Pepper and Lentil Soup
Roasted Red Pepper and Lentil Soup is a wholesome and vibrant blend that screams comfort and nutrition in every spoonful. Rich in protein from lentils and boasting the smoky charm of roasted red peppers, this soup promises warmth, taste, and a boost to your health. Dive in to explore the magic behind this dish and discover how to bring this concoction to your table with flair.
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Nutritions
Nutrition Facts
Roasted Red Pepper and Lentil Soup
Amount per Serving
Calories
210
% Daily Value*
Fat
4
g
6
%
Sodium
450
mg
20
%
Carbohydrates
36
g
12
%
Fiber
8
g
33
%
Sugar
6
g
7
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Roasted Red Peppers: 3 whole peppers
- 3 whole peppers
- Red Lentils: 1 cup
- 250g
- Onion: 1 medium finely chopped
- 1 medium
- Garlic: 3 cloves minced
- 3 cloves
- Vegetable Broth: 4 cups
- 950 ml
- Olive Oil: 2 tablespoons
- 30 ml
- Ground Cumin: 1 teaspoon
- 5 ml
- Paprika: ½ teaspoon
- 2.5 ml
- Salt: to taste
- to taste
- Pepper: to taste
- to taste
- Fresh Cilantro: for garnish
- for garnish
Instructions
- Start by roasting the red peppers. Place them on a baking sheet and roast at 450°F (230°C) for about 25 minutes, or until their skin is charred. Turn occasionally for even roasting.
- Once roasted, transfer the peppers into a bowl and cover it with cling wrap. Let them steam for 10 minutes.
- While the peppers are cooling, heat the olive oil in a large pot over medium heat.
- Add in the chopped onions. Sauté until they turn translucent.
- Mix in the minced garlic, ground cumin, and paprika. Continue to sauté for another 2 minutes.
- Introduce the red lentils to the pot, stirring well to ensure they are well coated with the aromatic mixture.
- Pour the vegetable broth into the pot.
- Once the red peppers have cooled, peel off the charred skin, remove the seeds, and chop them into small pieces.
- Add the chopped roasted red peppers to the pot.
- Season the mixture with salt and pepper.
- Allow the Roasted Red Pepper and Lentil Soup to simmer on low heat for about 20 minutes, or until the lentils are tender.
- Using a hand blender or a countertop blender, blend the soup to a smooth consistency.
- Taste and adjust seasoning, if necessary. Serve hot and garnish with fresh cilantro.
Notes
Tips for the Perfect Roasted Red Pepper and Lentil Soup
For an extra smoky flavor, consider roasting the red peppers on a grill or over a gas flame.
Always rinse lentils thoroughly before using to remove any dirt or debris.
For a creamier texture, you can add a splash of coconut milk or almond milk before blending.
If the soup is too thick for your liking, add a bit more vegetable broth or water to adjust the consistency.
Serving Suggestions
Pour the Roasted Red Pepper and Lentil Soup into bowls and serve with a slice of crusty bread or a side of fresh salad.
Consider topping with a dollop of Greek yogurt or a sprinkle of feta cheese for an added layer of flavor.
Pita chips or croutons can also be a crunchy companion to this delightful soup. At AH7, we’re all about promoting health without compromising on taste. This Roasted Red Pepper and Lentil Soup does just that. It’s a testament to how you can achieve flavorful perfection while nourishing your body. Go ahead and make this your go-to recipe on chilly evenings or when you simply want a bowl of comfort!
For an extra smoky flavor, consider roasting the red peppers on a grill or over a gas flame.
Always rinse lentils thoroughly before using to remove any dirt or debris.
For a creamier texture, you can add a splash of coconut milk or almond milk before blending.
If the soup is too thick for your liking, add a bit more vegetable broth or water to adjust the consistency.
Serving Suggestions
Pour the Roasted Red Pepper and Lentil Soup into bowls and serve with a slice of crusty bread or a side of fresh salad.
Consider topping with a dollop of Greek yogurt or a sprinkle of feta cheese for an added layer of flavor.
Pita chips or croutons can also be a crunchy companion to this delightful soup. At AH7, we’re all about promoting health without compromising on taste. This Roasted Red Pepper and Lentil Soup does just that. It’s a testament to how you can achieve flavorful perfection while nourishing your body. Go ahead and make this your go-to recipe on chilly evenings or when you simply want a bowl of comfort!
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