CookPal AI
Roasted Pepper and Lentil Soup

Roasted Pepper and Lentil Soup

Cost $12, save $8

Source: Recommended by CookPal

  • 100 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Vegetables

    • 1 red bell pepper, halved lengthwise and seeded
    • 1 yellow bell pepper, halved lengthwise and seeded
    • 1 orange bell pepper, halved lengthwise and seeded
    • 🧅 1 yellow onion, diced
    • 🥕 1 large carrot, chopped
    • 🧄 4 cloves garlic, minced
    • 🍅 4 canned roma (plum) tomatoes, seeded and diced

  • Seasonings

    • 1 teaspoon dried tarragon
    • 1 ½ teaspoons dried thyme
    • 1 teaspoon paprika
    • 💧 1 tablespoon water
    • 1 ½ teaspoons hot sauce
    • 🧂 ¾ teaspoon salt
    • 🧂 2 pinches freshly ground black pepper
    • 1 teaspoon chile oil, or to taste
    • 1 tablespoon chopped fresh parsley, or to taste

  • Protein

    • 1 cup lentils

  • Liquid

    • 🥣 4 cups vegetable broth

  • Extras

    • 2 bay leaves

STEPS

1

Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.

2

Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto the prepared baking sheet with cut sides down.

3

Roast the peppers under the preheated broiler until the skin has blackened and blistered, about 5 to 8 minutes. Place them into a bowl and seal tightly with plastic wrap to steam until the skin loosens.

4

Remove and discard the skins. Cut the peppers into small dice.

5

Heat olive oil in a large pot over medium heat. Cook and stir onion and carrot until the onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika. Stir for 2 minutes.

6

Stir in roasted peppers, tomatoes, water, and hot sauce. Cover and let cook until the tomatoes soften, about 5 minutes.

7

Add vegetable broth, lentils, bay leaves, salt, and black pepper. Bring to a boil, cover, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.

8

Blend the soup in batches. Pulse to make the soup slightly chunky. Repeat until all soup has been blended.

NUTRIENTS

Per 1 serving

🔥

204

Calories

  • 11
    Protein
  • 33
    Carbs
  • 4
    Fats

💡 For an extra smoky flavor, grill the bell peppers instead of roasting them.To make the soup creamier, stir in a touch of coconut milk or cream after blending.This soup can be stored in the freezer for up to three months. Thaw before reheating.Customize the spiciness by adjusting the amount of hot sauce and chile oil.