Red Lentil And Roasted Red Pepper Soup
Have you ever tried red lentils before? They are packed with flavor and nutrients. Adding them to any stew or soup instantly upgrades the dish, since they provide the necessary protein and texture. This red lentil and roasted red pepper soup is so filling that it can stand on its own as a proper meal. It is the perfect example that you can have something truly amazing with just a few basic ingredients. Apart from the humble lentils, you only need some spices, onion and red bell peppers. You can even skip the coconut milk if you want and it would still taste heavenly. Adding it, though, makes the soup extra rich and creamy. Separating the lentils – and keeping half of them aside to add again in the end – gives a ton of texture. But the key to the flavor is roasting the peppers. That gives them a caramelized note and really brings out the sweetness of the vegetable. The result is a vegan, delicious, bright orange-colored soup, similar to none.
INGREDIENTS
200 grams red lentils
2 red bell peppers
1 L vegetable stock
2-3 tbsp olive oil
1 small white onion
A thumb-sized piece turmeric or 1 tsp turmeric powder
1 tsp smoked paprika
1/2 can coconut milk
Lime juice and cilantro for garnishing
Salt and pepper to taste
INSTRUCTIONS
Step 1
Preheat the oven at 200o C or 400o F. At the same time, finely dice the onion, then wash the red bell peppers, cut them in half and remove the stems and seeds. After that, place them on a lined baking sheet and brush them with some oil.
Step 2
Once the oven is heated, put the peppers in the oven and let them roast for 25’-30’ until tender. Meanwhile, sauté the onion in some olive oil with the turmeric and the smoked paprika for 3’-5’. Then, add the vegetable stock and bring to a boil over medium high.
Step 3
Add the red lentils, reduce the heat and let them simmer for 10’-15’ until soft. Once the lentils are ready keep half of them aside in a bowl. The peppers should be ready by now, so remove the skin, cut them and toss them in the pot.
Step 4
Lastly, season to taste and blend everything together with an immersion blender until smooth. In the end, add the coconut milk and the lentils you kept aside. If the soup is too thick you can fix it by adding some more vegetable stock or water. Serve this red lentil and roasted red pepper soup with some freshly chopped cilantro and/or some lime juice and enjoy!
Red Lentil And Roatsed Red Pepper Soup
Ingredients
- 200 grams red lentils
- 2 red bell peppers
- 2-3 tbsp olive oil
- 1 white onion small
- 1 tsp turmeric powder
- 1 tsp smoked paprika
- 1 L vegetable stock
- Lime juice and cilantro for garnishing
- Salt and pepper to taste
Instructions
- Preheat the oven at 200oC or 400o F. Finely dice the onion, then wash the peppers, cut them in half and remove the stems and seeds. Place them on a lined baking sheet and brush them with some oil.
- Put the peppers in the oven and let them roast for25’-30’ until tender. Meanwhile, sauté the onion in some olive oil with the turmeric and the smoked paprika for 3’-5’. Add the vegetable stock and bring to a boil.
- Add the red lentils, reduce the heat and let them simmer for 10’-15’ until soft. Once the lentils are cooked, keep half of them aside in a bowl. Remove the skin from the roasted peppers, cut them and toss them in the pot.
- Lastly, season to taste and blend everything together with an immersion blender until smooth. In the end, add the coconut milk and the lentils you kept aside. Serve the soup with some freshly chopped cilantro and/or some lime juice and enjoy!
