Red Lentil, Carrot and Roasted Red Pepper Soup

Red lentils are a great source of plant-based protein and are rich in fiber, making them a nutritious addition to this soup.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Red Lentil, Carrot and Roasted Red Pepper Soup

Cooking Method: Boiling, Roasting Cuisine: International Courses: Dinner, Lunch, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Red Lentils
• 2 medium Carrots
• 1 cup Roasted Red Peppers
• 1 medium Onion
• 2 clove Garlic
• 4 cup Vegetable Stock
• 2 tablespoon Olive Oil
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Fresh Parsley
• 1 tablespoon Lemon Juice

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until fragrant.
2. Add sliced carrots, roasted red peppers, red lentils, cumin, paprika, salt, and black pepper. Stir well.
3. Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until lentils and carrots are tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Return the soup to the pot and stir in lemon juice. Simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 8g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.