Best 6 Red Pepper Lentil Soup Recipes

RED LENTIL, CARROT AND ROASTED RED PEPPER SOUP

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.

ROASTED RED PEPPER AND LENTIL SOUP

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.

LIGHTLY SPICED LENTIL, RED PEPPER AND TOMATO SOUP

Steps:

• Over a medium heat in a large saucepan, dry fry the cumin and chilli for a minute or two.
• Add oil.
• Add chopped onion and cook gently 5 minutes until softened (do not allow to colour).
• Stir in the lentils.
• Stir in the tomatoes and peppers.
• Add the stock and bring to a simmer for 20 to 30 minutes, until the lentils start to disintegrate.
• Use a stick blender or liquidize in batches.
• Serve with coriander or parsley as garnish.

LENTIL AND SWEET RED PEPPER SOUP WITH CUMIN AND BLACK PEPPER

Steps:

• Simmer lentils with parsley, bay leaf, broth, and water in a 4-quart saucepan, uncovered, until tender, 30 to 40 minutes.
• While lentils are cooking, coarsely grind peppercorns with cumin using a mortar and pestle or an electric coffee/spice grinder. Heat 1 tablespoon oil in a 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook bell pepper, stirring, until golden, about 5 minutes. Add spices and cook, stirring, 1 minute. Add carrot, celery, onion, garlic, and remaining 3 tablespoons oil and cook, stirring, until carrot is tender, about 8 minutes. Stir in lentil mixture and discard bay leaf.
• Purée 1 cup soup in a blender until smooth (use caution when blending hot liquids). Stir purée into remaining soup and reheat over moderate heat, stirring. Season soup with salt and pepper. If soup seems too thick, thin with water to desired consistency.

INSTANT POT® TURKISH RED LENTIL SOUP WITH ALEPPO PEPPER OIL

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter until foamy. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Push onion and garlic to one side of the pot and add olive oil. Toast paprika and cumin for 30 seconds. Stir in tomato paste. Add lentils, rice, and salt. Pour in water and turn off Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Adjust seasoning to taste.
• Meanwhile, heat extra-virgin olive oil in a small skillet over medium heat, swirling to coat the entire skillet. Add Aleppo pepper and cook until a few bubbles appear and the oil is bright red. Remove from heat and set aside.
• Ladle soup into bowls, drizzle with Aleppo pepper oil, sprinkle with fresh mint, and serve with lemon wedges.

RED PEPPER-LENTIL SOUP

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.