Roasted Pepper and Lentil Soup
Roasted pepper and lentil soup is a popular dish known for its rich flavors and nutritious ingredients. It is a great source of vitamins, minerals, and dietary fiber.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 3 unit Red Bell Peppers
- 1 cup Lentils
- 1 unit Onion
- 2 clove Garlic
- 4 cup Vegetable Stock
- 2 tablespoon Olive Oil
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoon Fresh Parsley
Instructions
- Preheat the oven to 400°F (200°C). Cut the red bell peppers into halves, remove the seeds and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast the peppers in the oven for 20-25 minutes until the skin is charred.
- While the peppers are roasting, rinse the lentils and cook them according to the package instructions. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 5 minutes until the onion becomes translucent.
- Remove the roasted peppers from the oven and let them cool slightly. Peel off the charred skin and chop the flesh.
- Add the roasted peppers, cooked lentils, vegetable stock, paprika, cumin, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, you can transfer the soup to a blender in batches and blend until smooth.
- Serve the roasted pepper and lentil soup hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 45g15%
- Sugars 8g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.