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Roasted Pepper Lentil Soup

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PREP TIME
20 min
COOKING TIME
100 min
TOTAL TIME
120 min
SERVINGS
6 servings
Dinner
Roasted Pepper Lentil Soup
Ingredients
  • 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 1/2 teaspoons dried thyme
  • 1 teaspoon paprika
  • 4 canned roma (plum) tomatoes, seeded and diced
  • 1 tablespoon water
  • 1 1/2 teaspoons hot sauce, or to taste
  • 4 cups vegetable broth
  • 1 cup lentils
  • 2 bay leaves
  • 3/4 teaspoon salt
  • 2 pinches freshly ground black pepper
  • 1 teaspoon chile oil, or to taste
  • 1 tablespoon chopped fresh parsley, or to taste
Instructions
1
Position the oven rack approximately 6 inches away from the heating element in your oven and set the broiler to preheat. Cover a baking sheet with aluminum foil for easy cleanup.
2
Arrange the halves of red, yellow, and orange bell peppers on the prepared baking sheet with their cut sides facing downwards.
3
Place the pepper halves under the preheated broiler and roast until the skin has turned a dark, charred color and blistered, taking around 5 to 8 minutes. Transfer the peppers to a bowl and seal them tightly with plastic wrap as they cool.
4
Allow the peppers to steam until their skin has loosened completely, taking around 20 minutes. Remove and discard the skins.
5
Cut the peppers into small, uniform pieces.
6
Heat a generous amount of olive oil in a large cooking vessel over medium heat. Cook and stir the onion and carrot in hot oil until the onion becomes translucent, taking around 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until the garlic is fragrant, taking about 2 minutes.
7
Combine the roasted peppers, tomatoes, water, and hot sauce in a large pot. Add a cover to the pot and cook until the tomatoes soften, taking around 5 minutes.
8
Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper. Bring the mixture to a boil, cover the pot, reduce heat to medium-low, and cook until the lentils are tender, taking around 45 minutes.
9
Transfer the soup to a blender or food processor, leaving about half of the mixture unfilled. Cover and hold the lid down; pulse several times to achieve a slightly chunky texture. Repeat processing until all of the soup has been blended.