Roasted Red Pepper and Lentil Soup
Red bell peppers are a great source of vitamin C, which helps boost the immune system.
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: 12.
Roasted Red Pepper and Lentil Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds and place them on a baking sheet. Drizzle with olive oil and roast for 20 minutes until the skin is charred.
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In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Cook until onion is translucent.
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Add cumin, paprika, salt, and black pepper to the pot. Stir well.
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Add lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
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Peel the skin off the roasted red bell peppers and roughly chop them. Add the roasted red bell peppers to the pot.
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Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
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Stir in fresh cilantro and lemon juice. Simmer for another 5 minutes.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 40g14%
- Sugars 8g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
