Soups & stews
Roasted Pepper Lentil Soup
Roasted Pepper Lentil Soup with dry red lentils, jarred roasted peppers, onion.
Make this recipe
Roasted Pepper Lentil Soup
- Servings
- 4
- Prep
- ~10 min
- Cook
- ~30 min
- Rest / chill
- ~0 min
- Total
- ~40 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Soften onion in oil for 5 minutes. Add cumin and stir for 30 seconds.
- Chop peppers and add with lentils and stock. Simmer for 20–25 minutes, stirring occasionally, until lentils are tender.
- Blend carefully until smooth, add salt and thin with hot water if needed.
A little note
A spoonful of plain yogurt adds contrast when serving.
Cooking tips
- Use red lentils for a smooth soup; whole green lentils will keep more texture.
- Stir as the lentils soften so they do not settle and stick to the base of the pan.
Storage & reheating
Divide leftover soup into shallow containers and refrigerate promptly at 4°C/40°F or below, within two hours (one hour above 32°C/90°F). Use within 3–4 days. Reheat to 74°C/165°F, stirring so it heats evenly.
Storage guidance: FoodSafety.gov and CDC food safety advice.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.