Roasted Red Pepper and Lentil Soup

This Roasted Red Pepper and Lentil Soup is a hearty and flavorful dish suitable for a cozy night in or a simple weeknight meal. The blend of sweet roasted red peppers and earthy lentils creates a nourishing soup that warms from the inside out. Featuring minimal prep work and straightforward instructions, this soup can easily become a staple in any recipe rotation. Suitable for both vegan and vegetarian diets, its versatility satisfies diverse tastes. Pair it with crusty bread or a fresh salad for a complete and satisfying meal.

Ingredients

• 2 whole red bell peppers, roasted and peeled
• 1 cup red lentils, rinsed and drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp paprika
• 1/2 tsp cumin

Instructions

1. In a large pot, heat 1 tablespoon of oil over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
3. Stir in the red lentils, roasted red peppers, paprika, cumin, and vegetable broth.
4. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
5. Using an immersion blender, blend the soup until smooth. Adjust seasoning with salt and pepper as needed.
6. Serve hot, optionally garnished with a dollop of yogurt or a sprinkle of fresh herbs.

Keywords: Lunch, Soup, Red Pepper, Lentil, Herbs

Spice Rack: Paprika, Cumin

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