• Stefani Renee

Roasted Red Pepper & Lentil Soup

Smoky red bell peppers, charred tomatoes, creamy lentils spiced with with oregano basil and thyme is the perfect 30 minute meal to warm your body and soul.



4 servings

3 tablespoons olive oil

2 large red bell peppers

4-5 roma tomatoes

½ medium-large onion

3-4 cloves of garlic

1 teaspoon dried basil

1 teaspoon smoked paprika

1 teaspoon dried thyme

½ teaspoon dried oregano

1 large bay leaf

2 cups of red lentils, rinsed and picked

5-6 cups of broth (vegetable or chicken)

salt & black pepper to taste

Spiced Nuts Topping (optional)

2 teaspoons olive oil

cup raw almonds, chopped

cup raw pistachios, chopped

¼ cup pine nuts

½ teaspoon onion powder

½ teaspoon paprika

¼ teaspoon cumin

¼ teaspoon red pepper flakes (optional)

salt to taste

Method: Heat oil over medium heat. Add nuts and seasonings. Toast 2-3 minutes stirring constantly.


1. Pre-heat oven to 450 degrees. Drizzle tomatoes, peppers, onion, and garlic (skin on) and place on a baking sheet and roast until they’re blackened in spots, about 15-20 minutes. Roasted vegetables should look splotchy-black and blistered. If you like, you can pull off the skin on the tomatoes and peppers once cool and discard. Squeeze garlic out of their skin. Throw away the skin.

2. While the vegetables are roasting in the oven, start on your lentils. Add broth, lentils, and seasonings to a large heavy-bottomed pot, such as a Dutch oven, on medium-high to high heat and bring to a rolling boil. Give it a stir, reduce heat, and let simmer covered for 15-20 minutes or until lentils are tender. Remove and discard the bay leaf.

3. In two batches, add roasted vegetables, pour the lentils into a blender, and blend until smooth. Add soup back to the pot to warm if needed. Taste the soup for seasonings and add salt and pepper to taste.

4. Top soup with spiced nuts, a dollop of Greek yogurt, and have with some crusty bread.