Creamy Roasted Red Pepper and Lentil Soup Recipe

This lentil and red pepper soup is our favorite quick weeknight meal when we want something special with minimal effort. It combines bright, fruity jarred Calabrian peppers with oven-roasted red peppers, tomatoes and onions. The result is deeply satisfying and surprisingly healthy.

The real star is the homemade roasted red peppers. Roasting concentrates their sweetness, softens their texture and reduces acidity compared with many jarred versions. Roasting peppers is quick and easy: halve them, remove seeds and membranes, broil until blistered, then let them steam briefly so the skins peel away effortlessly. Use this simple method whenever a recipe calls for jarred roasted red peppers.

This soup is bright and fresh, with a touch of heat and plenty of aromatic depth. A small drizzle of plain or dairy-free yogurt adds creaminess and softens the flavors, while fresh basil on top brings an herbaceous finish. Serve with crusty bread and enjoy.

Ingredients that Matter

Most ingredients are easy to find at a standard grocery store. A few notes on the items that make the biggest difference:

• Red lentils. These cook quickly and provide fiber, plant-based protein and iron. They soften in about 10–15 minutes, making them ideal for fast soups.
• Red peppers. Roasting fresh red bell peppers brings out a sweet, smoky character that works beautifully in this soup. After broiling, let them rest so the skins peel away easily.
• Roma tomatoes. With firm flesh and less water, Roma tomatoes are great for roasting. If you prefer not to roast fresh tomatoes, a 15-ounce can of diced tomatoes can be used instead.
• Calabrian chiles. These small, spicy peppers from southern Italy add a fruity heat. A little goes a long way—about two tablespoons is enough for most palates. If you can’t find them, substitute jarred hot cherry peppers or a pinch of red pepper flakes.
• Aromatics. Onion, carrot, celery, garlic and tomato paste form a savory base. Use low-sodium vegetable broth to keep the soup vegetarian or vegan if you choose dairy-free yogurt for serving.

How to make Lentil and Red Pepper Soup

Prep the vegetables. Halve the tomatoes and peppers, remove stems, seeds and white membranes from the peppers, and quarter the onion. Toss the vegetables with oil, a sprinkle of dried oregano, salt and pepper.

Broil until charred. Place a rack in the middle position and set the broiler to high. Spread the vegetables on a parchment-lined baking sheet and broil 6–8 minutes, checking after 5 minutes. Remove when the pepper skins blister and the onion edges begin to blacken.

Cook the base and lentils. In a large pot or Dutch oven, heat the remaining oil over medium heat and soften chopped celery and carrots for about 6 minutes. Add garlic, tomato paste and chopped jarred Calabrian peppers and cook until fragrant, about 1 minute. Stir in rinsed red lentils and vegetable broth and bring to a gentle simmer.

Peel and add the roasted vegetables. After the roasted peppers and tomatoes have cooled slightly, peel the pepper skins and roughly chop the vegetables. Add them to the pot and simmer, covered, until the lentils are very tender, about 10 minutes.

Finish the soup. Puree the soup with an immersion blender until mostly smooth with a little texture remaining. (If using a countertop blender, work in batches and be careful with hot liquids.) Stir in a splash of sherry vinegar, taste and adjust seasoning. Serve with plain or dairy-free yogurt, fresh basil leaves and crusty bread.

Can you freeze Lentil and Red Pepper Soup?

Yes. Let the soup cool to room temperature, then transfer to airtight containers or freezer-safe bags. Freeze for up to three months. Thaw in the refrigerator overnight and reheat gently on the stove, adding a splash of water or broth if the soup has thickened. In the refrigerator, the soup will keep for up to three days.

Why you should eat lentils

Lentils are pulses. Pulses are the dried edible seeds of legumes, such as lentils, chickpeas, split peas and many beans. They’re nutritious, flavorful and an excellent plant-based source of protein, fiber and essential minerals.

Pulses are also good for the land. They are nitrogen-fixing crops, which helps add nitrogen back into the soil and can reduce the need for synthetic fertilizers. That soil benefit makes pulses an environmentally friendly choice for sustainable farming.

Looking for more vegetarian recipes?

Lentil and Red Pepper Soup

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Author: Adam Dolge

Total Time: 35 min.

Yield: about 8 cups

Description

This lentil and red pepper soup is an easy weeknight recipe that still feels special. It pairs oven-roasted red peppers and tomatoes with red lentils and a bright hit of Calabrian pepper for heat. The final touch of yogurt and fresh basil keeps the flavors balanced and lively.

Ingredients

• 2 medium red bell peppers
• 1 medium yellow onion, quartered
• 3 medium Roma tomatoes, halved
• 3 Tbsp olive oil, divided
• 1 ½ tsp dried oregano
• 1 ¼ tsp table salt, divided
• ¾ tsp black pepper, divided
• 2 celery stalks, chopped
• 1 medium carrot, chopped
• 3 garlic cloves, minced
• 2 Tbsp jarred chopped Calabrian peppers (adjust to taste)
• 1 Tbsp tomato paste
• 1 cup red lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 Tbsp dry sherry vinegar
• Plain yogurt (or dairy-free yogurt), fresh basil leaves and crusty bread for serving

Instructions

1. Preheat the broiler on high and position a rack in the middle of the oven. Line a baking sheet with parchment paper.
2. Cut the peppers in half and remove stems, seeds and membranes. Place the peppers skin-side up on the baking sheet along with the quartered onion and halved tomatoes. Drizzle with 2 tablespoons oil and season with oregano, ½ teaspoon salt and ½ teaspoon pepper. Broil 6–8 minutes, watching closely, until the pepper skins blister and the onion edges char. Let cool for 5 minutes, then peel the pepper skins and roughly chop the vegetables.
3. Meanwhile, heat the remaining 1 tablespoon oil in a large pot or Dutch oven over medium heat. Add chopped celery and carrot and cook until softened, about 6 minutes. Season with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Stir in garlic, Calabrian peppers and tomato paste; cook until fragrant, about 1 minute.
4. Add the rinsed red lentils and vegetable broth and bring the mixture to a simmer. Add the chopped roasted vegetables, cover and cook until the lentils are very tender, about 10 minutes.
5. Remove from heat and puree the soup with an immersion blender until mostly smooth with a bit of texture. (If using a countertop blender, blend in batches and take care with hot liquids.) Stir in sherry vinegar, taste and adjust seasoning. Serve with a dollop of yogurt, fresh basil and crusty bread.

Notes

• Calabrian peppers are spicy—use more or less to suit your heat preference.
• If Calabrian peppers are unavailable, substitute jarred hot cherry peppers or a pinch of crushed red pepper flakes.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
• This recipe is vegan if you serve it with dairy-free yogurt, and it’s gluten-free without the bread.

Details

• Prep Time: 15 min.
• Cook Time: 20 min.
• Category: Soups
• Method: Broiling and simmering
• Cuisine: American / Italian