AI-generated
Red Lentil and Roasted Pepper Soup
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/soups/red-lentil-and-roasted-pepper-soup
About this recipe
Red lentil and roasted pepper soup is a thick, plant-based soup made with vegetable broth, onion, and olive oil. Red lentils soften quickly, thicken the soup, and make it filling without meat. Roasted pepper adds sweetness and a deeper, lightly smoky aroma that pairs well with the mild lentils. This warming dairy-free soup gets its creamy texture entirely from vegetables and legumes.
Ingredients
180 g red lentils
1 roasted pepper
1 onion
900 ml vegetable broth
1 tablespoon olive oil
Steps
Rinse the lentils in a sieve and drain. Peel and finely chop the onion. Cut the ready-roasted bell pepper into small pieces, removing any remaining seeds or core. Measure the broth.
Heat the olive oil in a saucepan over medium heat. Add the onion and cook, stirring, until soft and translucent. It should not brown heavily; reduce the heat if needed.
Add the lentils, bell pepper and broth. Bring to a boil, reduce the heat and simmer gently for 15–20 minutes. Stir along the bottom occasionally, as the lentils thicken the soup and may stick. Check that the lentils are tender in the center too; continue cooking if needed.
Stir the soup, lightly pressing the soft bell pepper pieces against the side of the saucepan with a spoon. Let stand for 5 minutes so the consistency settles, then stir again and divide between four bowls.
Estimated nutrition
Rate this recipe
1 rating
Comments