Fire-Roasted Red Pepper & Lentil Soup
There’s something incredibly comforting about a warm bowl of soup that feels both hearty and vibrant. Enter the Fire-Roasted Red Pepper & Lentil Soup — a dish that combines the smoky sweetness of fire-roasted red bell peppers with the earthy richness of lentils. This soup is not only a feast for your taste buds but also packs a punch of nutrients, making it a perfect meal for any season. Whether you’re looking for a cozy lunch or a satisfying dinner, this recipe will quickly become a staple in your kitchen.
Why It Deserves a Spot
This Fire-Roasted Red Pepper & Lentil Soup stands out for several reasons. First, the fire-roasting process brings out a deep, smoky flavor in the red peppers that can’t be replicated by simply sautéing or boiling. This smoky undertone perfectly complements the hearty texture of lentils, which absorb all those rich flavors beautifully.
Additionally, it’s incredibly nourishing. Lentils are a fantastic source of plant-based protein, fiber, and essential minerals, while red peppers contribute a boost of vitamin C and antioxidants. The blend of spices like cumin and smoked paprika adds warmth and depth, making every spoonful a comforting experience.
Finally, this soup is easy to make and versatile. It’s naturally vegan and gluten-free, and you can adapt it with simple swaps for dietary needs or preferences. Plus, it pairs wonderfully with a variety of sides and garnishes, making it a crowd-pleaser for family dinners or casual entertaining.
The Essentials
- 2 large fire-roasted red bell peppers, peeled and chopped – the star ingredient, delivering smoky sweetness.
- 1 cup dried lentils, rinsed – the hearty base adding texture and protein.
- 1 medium onion, diced – for a savory foundation.
- 3 cloves garlic, minced – bringing aromatic depth.
- 4 cups vegetable broth – the flavorful liquid that ties everything together.
- 2 tablespoons olive oil – for sautéing and enhancing flavors.
- 1 teaspoon ground cumin – adds a warm, earthy note.
- 1 teaspoon smoked paprika – emphasizes the smoky profile.
- Salt and pepper to taste – essential seasoning.
- Fresh basil leaves for garnish – a fresh, herbal finish.
What You’ll Need (Gear)
- Large pot or Dutch oven: For sautéing ingredients and simmering the soup evenly.
- Knife and cutting board: To prep your vegetables safely and efficiently.
- Spoon or spatula: For stirring the pot.
- Blender or immersion blender: To puree the soup until smooth (or leave it chunky if you prefer).
- Measuring cups and spoons: To ensure precise seasoning and ingredient quantities.
Make Fire-Roasted Red Pepper & Lentil Soup: A Simple Method
Step 1: Prep the Peppers and Aromatics
Start by peeling and chopping your fire-roasted red bell peppers. If you’re using store-bought fire-roasted peppers, they’re typically already peeled, but if you roast your own, be sure to let them cool completely before peeling to avoid burns. Dice the onion and mince the garlic while you’re at it.
Step 2: Sauté Onion and Garlic
Heat the olive oil in your large pot over medium heat. Add the diced onion and cook until translucent and fragrant, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.
Step 3: Add Spices and Lentils
Sprinkle in the ground cumin and smoked paprika, stirring constantly to toast the spices and release their aromas. Add the rinsed lentils to the pot and stir well to coat them in the spices and aromatics.
Step 4: Pour in Broth and Peppers
Pour in the vegetable broth and add the chopped fire-roasted red peppers. Stir everything together and bring the mixture to a boil.
Step 5: Simmer Until Lentils are Tender
Reduce the heat to low and let the soup simmer gently for about 30-35 minutes, or until the lentils are tender and cooked through. Stir occasionally to prevent sticking.
Step 6: Blend the Soup
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy. You can leave some chunks if you like a bit more texture.
Step 7: Season and Garnish
Taste the soup and adjust the seasoning with salt and pepper. Ladle into bowls and garnish with fresh basil leaves. Serve hot and enjoy the smoky, hearty goodness.
Allergy-Friendly Swaps
- If you’re sensitive to garlic, substitute with 1 teaspoon of garlic-infused olive oil or omit it entirely.
- Use gluten-free vegetable broth to ensure the soup remains gluten-free.
- If lentils are problematic, try using split peas or quinoa for similar texture and protein content.
- For an oil-free option, sauté the onions and garlic in a small amount of vegetable broth instead of olive oil.
Cook’s Notes
- You can roast your own red peppers at home under the broiler or on a grill for maximum smoky flavor.
- For a creamier texture, stir in a splash of coconut milk or a dollop of plain yogurt just before serving.
- Leftovers keep well in the fridge for up to 4 days and also freeze beautifully.
- Adjust the thickness by adding more broth if you prefer a lighter soup or letting it simmer longer for a thicker consistency.
Make Ahead Like a Pro
This Fire-Roasted Red Pepper & Lentil Soup is fantastic for meal prep. You can prepare the soup entirely up to 3 days in advance and store it in an airtight container in the refrigerator. When ready to eat, simply reheat on the stove or in the microwave. For longer storage, freeze the soup in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
Your Top Questions
Can I use canned lentils instead of dried?
Yes, canned lentils will work if you’re short on time. Add them towards the end of cooking just long enough to heat through, as they are already cooked. You may need to reduce the simmering time accordingly.
How do I fire-roast red peppers at home?
Place whole red bell peppers on a baking sheet under the broiler or directly on a grill over high heat. Turn occasionally until the skin is charred and blackened all over. Let them cool in a covered bowl or plastic bag to steam, then peel away the skin and remove seeds before chopping.
Can I make this soup spicier?
Absolutely! Add a pinch of cayenne pepper or a diced jalapeño when you sauté the onions and garlic. Alternatively, a drizzle of hot sauce when serving can add an extra kick.
What’s the best way to store leftovers?
Store any leftover soup in airtight containers in the refrigerator for up to 4 days. Make sure to cool the soup completely before refrigerating to maintain freshness.
Serve with These
- Creamy Roasted Red Pepper Pasta – for a complementary flavor profile and a heartier meal.
- Lentil Sloppy Joes – a fun and flavorful plant-based sandwich to enjoy alongside your soup.
- Creamy Roasted Pumpkin Soup – if you want to try another vibrant, roasted-vegetable-based soup.
- Crusty whole-grain bread or garlic naan – perfect for dipping into the rich soup.
- A simple side salad with lemon vinaigrette – adds freshness and balance to the meal.
Next Steps
Now that you’ve mastered this delicious Fire-Roasted Red Pepper & Lentil Soup, consider experimenting with different spice blends like curry powder or coriander to create your own signature version. You might also try adding roasted sweet potatoes or carrots for added sweetness and texture. Don’t forget to garnish generously with fresh herbs like basil or cilantro to brighten each bowl.
Pair this soup with a nourishing grain bowl or a vibrant salad to round out your meal. For a cozy dinner, serve alongside warm, toasted bread or flatbreads. And if you love the smoky pepper flavor, be sure to check out the Creamy Roasted Red Pepper Pasta for another delicious way to enjoy roasted peppers.
Whether you’re cooking for yourself or feeding a family, this recipe is a wonderful way to bring wholesome, bold flavors to your table with minimal fuss. Enjoy every spoonful of this vibrant, comforting soup!
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Fire-Roasted Red Pepper & Lentil Soup
Ingredients
Equipment
Method
- Start by peeling and chopping your fire-roasted red bell peppers. If using store-bought fire-roasted peppers, they’re typically already peeled. Dice the onion and mince the garlic.
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent and fragrant, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, careful not to burn it.
- Sprinkle in the ground cumin and smoked paprika, stirring constantly to toast the spices and release their aromas. Add the rinsed lentils and stir well to coat them.
- Pour in the vegetable broth and add the chopped fire-roasted red peppers. Stir and bring the mixture to a boil.
- Reduce heat to low and simmer gently for about 30-35 minutes, or until lentils are tender. Stir occasionally to prevent sticking.
- Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender. Leave some chunks if preferred.
- Taste and season with salt and pepper. Ladle into bowls and garnish with fresh basil leaves. Serve hot.
Notes
- You can roast your own red peppers at home under the broiler or grill for enhanced smoky flavor.
- For creamier soup, stir in coconut milk or plain yogurt before serving.
- Store leftovers in the refrigerator up to 4 days or freeze for up to 3 months.
- Adjust soup thickness by adding more broth or simmering longer.
- Substitute lentils with split peas or quinoa for variation.
