Description
This lentil and red pepper soup is our go-to recipe for when we want a special weeknight dinner without much effort. It features bright and fruity roasted jarred Calabrian peppers and homemade roasted peppers, tomatoes and onions. This is the kind of super delicious dish that you’d have no idea is quite healthy!
Ingredients
Units
Scale
- 2 medium red bell peppers
- 1 medium yellow onion, quartered
- 3 medium Roma tomatoes, halved
- 3 Tbsp. olive oil, divided
- 1 1/2 tsp. dried oregano
- 1 1/4 tsp. table salt, divided
- 3/4 tsp. black pepper, divided
- 2 celery stalks, chopped
- 1 medium carrot, chopped
- 3 garlic cloves, minced
- 2 Tbsp. jarred chopped Calabrian peppers (see note)
- 1 Tbsp. tomato paste
- 1 cup red lentils, rinsed
- 4 cups low-sodium vegetable broth
- 1 Tbsp. dry sherry vinegar
- plain yogurt (or dairy-free yogurt), basil leaves and crusty bread for serving
Instructions
- Place an oven rack in the middle position of the oven. Preheat the broiler to HIGH. Line a baking sheet with parchment paper.
- Cut the peppers in half. Remove the stem, seeds and white membranes. Place skin-side up on the baking sheet. Add quartered onion and halved tomatoes. Drizzle vegetables with 2 tablespoons of the oil and sprinkle with the oregano and 1/2 teaspoon each of the salt and pepper. Broil until the the pepper skin is charred and the tops of the onions start to char, 6-8 minutes. Remove from the oven and set aside at room temperature for 5 minutes. Once cool enough to handle, remove the skin from the peppers and roughly chop the vegetables.
- Meanwhile, heat remaining 1 tablespoon oil in a large pot of Dutch oven over medium heat. Add celery and carrots and cook until softened, about 6 minutes. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add garlic, Calabrian peppers and tomato paste and cook until fragrant, about 1 minute. Add lentils and broth and bring to a simmer. Add roasted vegetables and cook, covered, until the lentils are tender, about 10 minutes.
- Remove from heat and puree with immersion blender until smooth and slightly coarse. Or, carefully puree in a blender (use caution when blending hot liquids). Add sherry vinegar and adjust seasoning as desired. Serve with yogurt, basil and bread.
Notes
- Calabrian peppers are spicy. Use more or less depending on your heat tolerance.
- If you can’t find Calabrian peppers, use jarred spicy cherry peppers or a big pinch of crushed red pepper flakes.
- Store leftover soup in an air-tight container in the refrigerator for up to 3 days.
- Or store in an air-tight container of freezer-safe zip-top bag in the freezer for up to 3 months.
- This recipe is vegan if using a dairy-free yogurt.
- It’s also gluten free if serving without the bread.
- Prep Time: 15 min.
- Cook Time: 20 min.
- Category: Soups
- Method: Broiling/Simmering
- Cuisine: American/Italian