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Delicious Fire-Roasted Red Pepper & Lentil Soup food shot

Fire-Roasted Red Pepper & Lentil Soup

This Fire-Roasted Red Pepper & Lentil Soup is smoky, hearty, and packed with nutrients—perfect for a cozy, nourishing meal any time of year.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large fire-roasted red bell peppers peeled and chopped
  • 1 cup dried lentils rinsed
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • salt to taste
  • pepper to taste
  • fresh basil leaves for garnish

Equipment

  • Large Pot or Dutch Oven
  • Knife
  • Cutting Board
  • Spoon or spatula
  • Blender or immersion blender
  • Measuring cups and spoons

Method
 

Prep the Peppers and Aromatics
  1. 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.
Sauté Onion and Garlic
  1. 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.
Add Spices and Lentils
  1. 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.
Add Broth and Peppers
  1. Pour in the vegetable broth and add the chopped fire-roasted red peppers. Stir and bring the mixture to a boil.
Simmer Lentils
  1. Reduce heat to low and simmer gently for about 30-35 minutes, or until lentils are tender. Stir occasionally to prevent sticking.
Blend the Soup
  1. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender. Leave some chunks if preferred.
Season and Garnish
  1. 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.