Roasted Red Pepper Lentil (Printable)

A vibrant mix of roasted red peppers, lentils, and spices creating a hearty, comforting Mediterranean dish.

# What You Need:

→ Vegetables

01 - 2 large red bell peppers
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced

→ Legumes

06 - 1 cup dried red lentils, rinsed

→ Liquids

07 - 4 cups vegetable broth
08 - 1 tablespoon olive oil

→ Spices & Seasoning

09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon chili flakes (optional)
12 - Salt and black pepper, to taste

→ Garnish (optional)

13 - Fresh parsley, chopped
14 - Lemon wedges

# How to Make It:

01 - Preheat oven to 425°F.
02 - Halve red bell peppers, remove seeds and membranes, and place cut side down on a parchment-lined baking sheet.
03 - Roast peppers for 20 to 25 minutes until skins are blistered and charred. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel skins off and chop the flesh.
04 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for 5 to 7 minutes until softened.
05 - Add minced garlic, smoked paprika, ground cumin, and chili flakes; cook for 1 minute until aromatic.
06 - Stir in chopped roasted peppers and rinsed lentils, then pour in vegetable broth.
07 - Bring to a boil, reduce heat, and simmer uncovered for 20 to 25 minutes until lentils are tender.
08 - Use an immersion blender or countertop blender to purée soup until smooth, or leave slightly chunky if preferred.
09 - Season with salt and black pepper to taste. Serve hot with chopped fresh parsley and lemon wedges.

# Expert Suggestions:

01 -
  • The roasted peppers give you a natural sweetness that feels indulgent without any added sugar.
  • Red lentils disappear into the soup, making it silky and forgiving whether you're an experienced cook or just learning.
  • It's ready in under an hour, which means you can go from craving to eating without the usual waiting game.
  • One pot, one blender, and you've got something elegant enough for guests but easy enough for a Tuesday night.
02 -
  • Don't skip the roasting step or use jarred roasted peppers—the difference is real, and roasting your own gives you that caramelized depth that makes the entire soup taste like you've been cooking all day.
  • Smoked paprika is absolutely essential; if you only have sweet paprika, the soup loses its character and becomes flat. If you can't find smoked paprika, wait and order it—it's worth it.
  • Red lentils will thicken the soup naturally as they cook, so if you prefer it brothier, add an extra half cup of liquid or blend it less aggressively.
  • The soup thickens even more when it cools, so if you're meal prepping, add extra broth when you reheat it.
03 -
  • If your peppers don't blister evenly, turn them halfway through roasting—every oven is different, and this ensures they char properly on all sides.
  • Make double and freeze half; this soup freezes beautifully for up to three months, and having it on hand is like giving your future self a gift.

Return