Roasted Red Pepper and Lentil Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A warm and nourishing soup combining smoky roasted red peppers with hearty lentils, perfect for a cozy meal. This mediterranean-inspired soups (vegan, gluten free) ready in about 55 minutes pairs dried brown lentils, roasted red bell peppers, chopped, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried brown lentils
• 2 cups roasted red bell peppers, chopped
• 1 medium yellow onion, diced
• 1 large carrot, diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 2 cloves minced garlic
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Rinse 1 cup dried brown lentils under cold water and set aside. Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 1 large diced carrot, and 1 diced celery stalk, cooking for 5-6 minutes until softened.
2. Step 2: Stir in 2 cloves minced garlic, 1 tsp ground cumin, and 1/2 tsp smoked paprika; cook for 1 minute until fragrant.
3. Step 3: Add the 2 cups chopped roasted red bell peppers, the rinsed lentils, and 4 cups vegetable broth to the pot. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce to a simmer and cook uncovered for 30-35 minutes until lentils are tender.
4. Step 4: Using an immersion blender, puree the soup until mostly smooth but retaining some texture. Stir in 1 tbsp fresh lemon juice and adjust seasoning as needed.
5. Step 5: Serve hot garnished with 2 tbsp chopped fresh parsley.