Lentil Red Pepper Soup

This lentil red pepper soup is one of those recipes I keep coming back to when I want something hearty, flavorful, and comforting without a ton of effort. It’s smoky, spiced just right, and comes together in one pot. Plus, it’s vegan, protein-packed, and makes the best leftovers.

Course Soup

Cuisine Middle Eastern

Diet Gluten Free, Low Fat, Vegan

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 261kcal

Author Rachel

Ingredients

4 red bell peppers diced
1 medium onion diced
1 teaspoon salt plus more to taste
¼ teaspoon black pepper
1 tablespoon tomato paste
1 ½ teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
2 cups red lentils rinsed
6 cups low-sodium vegetable broth plus more as needed
Fresh cilantro for topping

Instructions

In a large stockpot over medium heat, add the diced bell peppers and onion. Season with salt and black pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften and release their water.
Stir in the tomato paste, smoked paprika, cumin, coriander, and turmeric. Cook for 1 minute, stirring constantly, to toast the spices and deepen their flavor.
Add the vegetable broth and red lentils. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the lentils are tender.
Optional: Use an immersion blender directly in the pot to blend the soup until smooth, or transfer in batches to a countertop blender. If it’s a little thick, thin it with additional veggie broth. For a chunkier soup, skip this step.
Taste and adjust seasoning if needed. Ladle into bowls and top with fresh cilantro.

Notes

Leftovers: Allow the soup to cool to room temperature. Refrigerate in an air-tight container up to a week. For freezing, place in a freezer-safe bag or container with room for expansion and store for up to 3 months.

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