Roasted Red Pepper and Lentil Soup
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.
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
- 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.
- Step 2: Stir in 2 cloves minced garlic, 1 tsp ground cumin, and 1/2 tsp smoked paprika; cook for 1 minute until fragrant.
- 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.
- 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.
- Step 5: Serve hot garnished with 2 tbsp chopped fresh parsley.
Frequently asked questions
How long does Roasted Red Pepper and Lentil Soup take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Red Pepper and Lentil Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried brown lentils from drying out.
Can I substitute ingredients in Roasted Red Pepper and Lentil Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Red Pepper and Lentil Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Red Pepper and Lentil Soup vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My family devoured this soup, even the picky eaters.
- ★★★★★
Loved it! The roasted peppers gave such a rich flavor.
- ★★★★☆
Perfect for a cold evening, though it took a bit longer than expected to roast the peppers.
