Red Lentil and Roasted Pepper Soup
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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
Servings: 4
180 g red lentils
1 roasted pepper
1 onion
900 ml vegetable broth
1 tablespoon olive oil
Steps
Rinse the red lentils in a sieve, cut the roasted pepper into smaller pieces, and chop the onion.
Sauté the onion in the olive oil until soft so it blends smoothly with the roasted pepper and lentils.
Add the lentils and roasted pepper, pour in the broth, and cook for 15–20 minutes, until the lentils are tender.
Stir the soup, lightly crushing some of the pepper so it combines with the broth. Let stand for a few minutes before serving.
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