Delicious Roasted Pepper and Lentil Soup

This Roasted Pepper and Lentil Soup is a hearty and wholesome dish that combines the sweetness of roasted peppers with the earthiness of lentils. It is a perfect comfort food for chilly days and can be enjoyed as a hearty meal on its own or as a comforting soup course. The soup is packed with vitamins, fiber, and protein, making it not only delicious but also nourishing. It is easy to prepare and can be ready in just 45 minutes.

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1 cup dried red lentils
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Directions

1. Preheat the oven to 450°F (230°C).
2. Place the bell peppers on a baking sheet and roast them in the oven for about 25-30 minutes or until the skins are charred.
3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them cool for about 10 minutes.
4. Once cooled, peel off the charred skins from the peppers, remove the seeds, and roughly chop the flesh. Set aside.
5. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become translucent and fragrant.
6. Add the dried lentils, roasted peppers, cumin, paprika, thyme, salt, and pepper to the pot. Stir well to combine.
7. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 30 minutes or until the lentils are tender.
8. Once the lentils are cooked, use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a blender and blend it in batches.
9. Taste the soup and adjust the seasoning if needed.
10. Serve the Roasted Pepper and Lentil Soup hot, garnished with fresh parsley. Enjoy!

Interesting Facts