Creamy Red Bell Pepper and Lentil Soup
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Source: https://recipheon.com/en/recipes/soups/creamy-red-bell-pepper-and-lentil-soup
About this recipe
Creamy red bell pepper and lentil soup is a thick, plant-based soup made with vegetable broth, onion, and olive oil. Red bell peppers give it a sweet, pronounced bell pepper flavor, while red lentils soften quickly and naturally thicken the soup. This makes it more filling than a classic blended vegetable soup while keeping the preparation simple. It works well as a meat- and dairy-free lunch when you want a creamy consistency without adding cream.
Ingredients
Servings: 4
2 red bell peppers
120 g red lentils
1 onion
850 ml vegetable broth
1 tablespoon olive oil
Steps
Rinse the red lentils in a sieve, remove the cores and seeds from the bell peppers and chop the peppers, then chop the onion.
Sauté the onion in the olive oil for 3–4 minutes, until softened.
Add the bell peppers and rinsed lentils, pour in the broth, and cook for 15–20 minutes, until the peppers and lentils are tender.
Blend the bell peppers and tender lentils into a thick, smooth soup.
Serve immediately after blending.
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