Roasted Red Pepper And Lentil Soup Recipes

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ROASTED PEPPER AND LENTIL SOUP

This summery soup can be served cold or hot. The lentils make the soup hearty while still light and refreshing.

Provided by Jones

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 2h

Yield 6

Number Of Ingredients 20



Roasted Pepper and Lentil Soup image

Steps:

  • Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
  • Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.
  • Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice.
  • Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.
  • Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.
  • Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.
  • Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 32.9 g, Fat 3.9 g, Fiber 12.8 g, Protein 10.6 g, SaturatedFat 0.5 g, Sodium 720.3 mg, Sugar 7.2 g

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 ½ teaspoons dried thyme
1 teaspoon paprika
4 canned roma (plum) tomatoes, seeded and diced
1 tablespoon water
1 ½ teaspoons hot sauce, or to taste
4 cups vegetable broth
1 cup lentils
2 bay leaves
¾ teaspoon salt
2 pinches freshly ground black pepper
1 teaspoon chile oil, or to taste
1 tablespoon chopped fresh parsley, or to taste

ROASTED RED PEPPER AND LENTIL SOUP

Make and share this Roasted Red Pepper and Lentil Soup recipe from Food.com.

Provided by DailyInspiration

Categories     Lentil

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15



Roasted Red Pepper and Lentil Soup image

Steps:

  • In a large stockpot over high temperature, heat the olive oil until very hot. Add the onion, shallots, and garlic and saute until they begin to give off their aroma, 2-3 minutes. Add the carrots, celery and lentils and mix to coat the lentils with olive oil. Add the stock and optional ham hock and simmer until the lentils are tender, about 20 minutes.
  • Add the pureed red and jalapeno peppers to the soup. Add the curry, cumin, and cayenne. Season with salt and pepper. If you have added the ham hock, remove it and discard or pull the meat from the bone, chop and addit it to the soup. Bring the soup just to a boil and serve immediately.

Nutrition Facts : Calories 255.3, Fat 6.8, SaturatedFat 1.4, Cholesterol 9.6, Sodium 481.7, Carbohydrate 33.8, Fiber 7.4, Sugar 9.9, Protein 15.4

1 tablespoon olive oil
1 large onion, diced
3 shallots, diced
4 garlic cloves, chopped
1 carrot, roughly chopped
2 stalks celery, roughly chopped
2 cups lentils
8 cups chicken stock
1 ham hock (optional)
2 red bell peppers, roasted and pureed
1 jalapeno pepper, roasted and pureed
1 pinch curry powder
1 teaspoon ground cumin
1 tablespoon cayenne pepper (or to taste, can use chile sauce, I would use much less)
salt & freshly ground black pepper, to taste

RED LENTIL, CARROT AND ROASTED RED PEPPER SOUP

I made this soup by experimenting with ingredients I had on hand. It turned out to be very tasty! It is also very healthy.

Provided by Hag chef

Categories     Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18



Red Lentil, Carrot and Roasted Red Pepper Soup image

Steps:

  • Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil.
  • Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender.
  • Use an immersion blender, and puree the soup until no lumps remain, or puree in batches in a food processor or blender. (careful, it's hot!).
  • Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup.
  • Taste to adjust any seasoning.
  • Bring it back to a simmer.
  • Serve with a dollop of sour cream, if desired.

1 cup dried red lentils, rinsed
1 onion, chopped
1 red pepper, chopped
1 red pepper, roasted, chopped
1 celery rib, sliced
1 garlic clove, minced
2 carrots, peeled and sliced
2 cups chicken broth
1 1/2 cups milk (or 5% cream)
1 tablespoon dried parsley
1 tablespoon lime juice
1 teaspoon ground ginger
1 teaspoon curry powder
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon white pepper
4 tablespoons sour cream

RED PEPPER-LENTIL SOUP

Dinner ready in 30 minutes! Try red pepper-lentil soup - a hearty meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10



Red Pepper-Lentil Soup image

Steps:

  • In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook until tender. Stir in lentils, broth and water. Heat to boiling. Reduce heat; cover and simmer 15 minutes.
  • Stir in remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 4 to 5 minutes or until lentils are tender.

Nutrition Facts : Calories 250, Carbohydrate 32 g, Cholesterol 15 mg, Fat 1, Fiber 8 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 3 g, TransFat 0 g

2 teaspoons canola oil
1/2 cup chopped onion (1 medium)
4 cloves garlic, finely chopped
1 cup dried lentils, sorted, rinsed
1 can (14 oz) fat-free chicken broth with 33% less sodium
3 cups water
4 oz fully cooked low-fat turkey kielbasa, cut lengthwise in half and cut crosswise into slices (1 cup)
1/2 cup drained roasted red bell peppers, chopped
2 tablespoons chopped fresh basil leaves
1/8 teaspoon pepper

MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD

A perfect summer salad to share with friends and family over a picnic or for dinner. This whole food lentil salad recipe is super easy to make, plus it's vegan-friendly!

Provided by Pooja Mottl

Categories     Salad     Beans     Lentil Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 18



Mediterranean Style Roasted Red Pepper and Lentil Salad image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
  • Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
  • Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
  • Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.

Nutrition Facts : Calories 479.5 calories, Carbohydrate 37.5 g, Fat 32.2 g, Fiber 12.1 g, Protein 12 g, SaturatedFat 4.5 g, Sodium 673 mg, Sugar 8.9 g

1 ½ large red bell peppers, halved and seeded
1 tablespoon extra virgin olive oil
1 cup French green lentils
3 cups cold water
1 pinch sea salt
1 small onion, finely diced
2 stalks celery, finely diced
2 carrots, peeled and finely diced
½ cup finely chopped flat-leaf parsley
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
2 small shallots, coarsely chopped
½ teaspoon sea salt
5 tablespoons fresh lemon juice
1 ½ tablespoons white wine vinegar
1 ½ tablespoons balsamic vinegar
½ cup extra-virgin olive oil

ROASTED RED PEPPER SOUP

Really tasty soup. Delicious and warming on a cold autumn day.

Provided by daisydoo40

Time 1h

Yield Serves 4

Number Of Ingredients 0



Roasted Red Pepper Soup image

Steps:

  • Remove the seeds from the peppers and cut into quarters. Place them on a baking tray and and lightly brush with olive oil. Season with salt and pepper and place them into the oven for 6-8mins at 180C, until the skins just start to look charred.
  • Place the water and stock cube in a saucepan. Add the chopped carrots, celery, onion and garlic. Bring to the boil and cook for 5 mins. Turn down the heat to a gentle simmer for 15 to 20 minutes until the chopped vegetables become tender.
  • Remove the peppers from the oven and when cool enough to handle, put them into a sealed plastic bag and let them cool. Once they have cooled, remove from the bag and peel off the charred skin. Chop the flesh into small pieces and add to the saucepan along with the tinned tomatoes.
  • Simmer for a further 10 minutes. Remove from the heat and and add the fresh basil. Whizz everything together with a hand held blender, taste and check for seasoning.
  • Serve with a drizzle of olive oil or splash of cream.

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