Red Pepper Lentil Soup Recipes

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ROASTED PEPPER AND LENTIL SOUP



Roasted Pepper and Lentil Soup image

This summery soup can be served cold or hot. The lentils make the soup hearty while still light and refreshing.

Provided by Jones

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 2h

Yield 6

Number Of Ingredients 20

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 tablespoon olive oil
1 yellow onion, diced
1 large carrots, chopped
4 cloves garlic, minced
1 teaspoon dried tarragon
1 ½ teaspoons dried thyme
1 teaspoon paprika
4 canned roma (plum) tomatoes, seeded and diced
1 tablespoon water
1 ½ teaspoons hot sauce, or to taste
4 cups vegetable broth
1 cup lentils
2 bay leaves
¾ teaspoon salt
2 pinches freshly ground black pepper
1 teaspoon chile oil, or to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
  • Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.
  • Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice.
  • Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.
  • Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.
  • Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.
  • Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 32.9 g, Fat 3.9 g, Fiber 12.8 g, Protein 10.6 g, SaturatedFat 0.5 g, Sodium 720.3 mg, Sugar 7.2 g

ROASTED RED PEPPER AND LENTIL SOUP



Roasted Red Pepper and Lentil Soup image

Make and share this Roasted Red Pepper and Lentil Soup recipe from Food.com.

Provided by DailyInspiration

Categories     Lentil

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 large onion, diced
3 shallots, diced
4 garlic cloves, chopped
1 carrot, roughly chopped
2 stalks celery, roughly chopped
2 cups lentils
8 cups chicken stock
1 ham hock (optional)
2 red bell peppers, roasted and pureed
1 jalapeno pepper, roasted and pureed
1 pinch curry powder
1 teaspoon ground cumin
1 tablespoon cayenne pepper (or to taste, can use chile sauce, I would use much less)
salt & freshly ground black pepper, to taste

Steps:

  • In a large stockpot over high temperature, heat the olive oil until very hot. Add the onion, shallots, and garlic and saute until they begin to give off their aroma, 2-3 minutes. Add the carrots, celery and lentils and mix to coat the lentils with olive oil. Add the stock and optional ham hock and simmer until the lentils are tender, about 20 minutes.
  • Add the pureed red and jalapeno peppers to the soup. Add the curry, cumin, and cayenne. Season with salt and pepper. If you have added the ham hock, remove it and discard or pull the meat from the bone, chop and addit it to the soup. Bring the soup just to a boil and serve immediately.

Nutrition Facts : Calories 255.3, Fat 6.8, SaturatedFat 1.4, Cholesterol 9.6, Sodium 481.7, Carbohydrate 33.8, Fiber 7.4, Sugar 9.9, Protein 15.4

RED LENTIL, CARROT AND ROASTED RED PEPPER SOUP



Red Lentil, Carrot and Roasted Red Pepper Soup image

I made this soup by experimenting with ingredients I had on hand. It turned out to be very tasty! It is also very healthy.

Provided by Hag chef

Categories     Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup dried red lentils, rinsed
1 onion, chopped
1 red pepper, chopped
1 red pepper, roasted, chopped
1 celery rib, sliced
1 garlic clove, minced
2 carrots, peeled and sliced
2 cups chicken broth
1 1/2 cups milk (or 5% cream)
1 tablespoon dried parsley
1 tablespoon lime juice
1 teaspoon ground ginger
1 teaspoon curry powder
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon white pepper
4 tablespoons sour cream

Steps:

  • Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil.
  • Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender.
  • Use an immersion blender, and puree the soup until no lumps remain, or puree in batches in a food processor or blender. (careful, it's hot!).
  • Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup.
  • Taste to adjust any seasoning.
  • Bring it back to a simmer.
  • Serve with a dollop of sour cream, if desired.

RED PEPPER-LENTIL SOUP



Red Pepper-Lentil Soup image

Dinner ready in 30 minutes! Try red pepper-lentil soup - a hearty meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

2 teaspoons canola oil
1/2 cup chopped onion (1 medium)
4 cloves garlic, finely chopped
1 cup dried lentils, sorted, rinsed
1 can (14 oz) fat-free chicken broth with 33% less sodium
3 cups water
4 oz fully cooked low-fat turkey kielbasa, cut lengthwise in half and cut crosswise into slices (1 cup)
1/2 cup drained roasted red bell peppers, chopped
2 tablespoons chopped fresh basil leaves
1/8 teaspoon pepper

Steps:

  • In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook until tender. Stir in lentils, broth and water. Heat to boiling. Reduce heat; cover and simmer 15 minutes.
  • Stir in remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 4 to 5 minutes or until lentils are tender.

Nutrition Facts : Calories 250, Carbohydrate 32 g, Cholesterol 15 mg, Fat 1, Fiber 8 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 3 g, TransFat 0 g

RED LENTIL SOUP



Red Lentil Soup image

This red lentil soup is a delicious, healthy, winter-warmer giving you three of your five a day! Serve with some crusty sourdough bread for a delicious lunch or supper!

Provided by Alzo17

Time 35m

Yield Serves 3

Number Of Ingredients 9

1 tbsp olive oil
2 medium onions, finely chopped
1 red pepper, finely diced
2 tbsp tomato purée
200g red lentils
2 ham stock cubes (or vegetable, for a vegetarian version)
chilli flakes, to taste
salt and pepper, to season
crusty sourdough bread, to serve (optional)

Steps:

  • Start by putting the lentils in a sieve and rinsing them under cold water to remove some of the excess starch.
  • Heat the oil in a pot and add in the onions. Turn the heat down to low and leave the onions to gently cook until soft and translucent, about 5-10 minutes.
  • Stir in the tomato purée until all the onions have been coated and cook for about 2 minutes.
  • Next, add in the red pepper and mix in with the onions.
  • In the meantime, dissolve the two stock cubes in a litre of boiling water.
  • Add the red lentils and the ham stock to the pot and stir. Leave the soup to simmer for 10-15 minutes.
  • If you would like to purée the soup, do so now. I like to give it a few quick pulses with my stick blender to remove any large chunks of onion or pepper, but don´t purée it until completely smooth.
  • Season the soup to taste with chilli flakes (if you like a little spice), salt and pepper.
  • Serve hot, with some crusty bread and butter. The soup can also be easily reheated the next day or frozen.

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