Description
A delightful blend of creamy lentils and smoky roasted red peppers, packed with nutrients and easy to make.
Ingredients
Scale
- 3 large red bell peppers
- 1 cup green lentils, rinsed and drained
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat your oven to 450°F (230°C) and roast the red bell peppers for 20-25 minutes until charred.
- In a large pot, heat olive oil and sauté the chopped onion until translucent, then add minced garlic.
- Stir in the rinsed lentils, ground cumin, smoked paprika, salt, and pepper.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 25-30 minutes.
- Peel the roasted peppers, remove stems and seeds, and chop them.
- Add the chopped peppers to the pot and blend the soup until smooth.
- Adjust seasoning with salt and pepper, and add more broth if too thick.
- Serve warm, garnished with olive oil and fresh herbs.
Notes
- Use homemade vegetable broth for better flavor.
- Adjust spices to your liking for a personalized touch.
- This soup is naturally vegan and gluten-free.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Roasted Red Pepper, Lentil Soup, Vegan Soup, Healthy Soup