Cozy One-Pot Lentil and Red Pepper Soup
A collection of humble veggies and pantry staples come together to make this flavor-packed, wholesome, and delicious Lentil and Red Pepper Soup. It’s the soup for rainy days, busy weeknights, and those moments when you just want a bowl of something hearty and comforting.
The sweet red peppers paired with Italian seasonings and a dollop of umami tomato paste and apple cider vinegar bring a delightful depth of flavor to the earthy lentils. Trust me when I say – the balance of flavors will win your whole family over. (And I can’t wait to hear about it when it happens!)
This one-pot dish is so simple and satisfying, you’ll find yourself making it on repeat. Try serving alongside a generous hunk of fresh sourdough and a pat of salty French butter for a zero regrets lunch or dinner perfectly paired with a good book and your favorite fuzzy blanket.
Why You’ll Love This Cozy Recipe
- It’s brothy enough to sop up with sourdough, yet hearty enough to enjoy on its own
- The sweet red peppers and savory lentils are the perfect flavor balance
- Everything comes together in one, single pot for easy clean up
- Make ahead for hosting guests, freeze for busy weeknight dinners, and delight your plant-based friends and family
Ingredients You’ll Need
- Olive oil – brings out flavor out in the spices and veggies, keeps them from sticking to the pot, adds a bit of nourishing fat
- White or yellow onion – sweetness
- Celery – savory flavor
- Carrots – sweetness and color
- Tomato paste – for an umami flavor boost
- Kosher salt – to bring the flavor to life
- Freshly ground black pepper – for a subtle kick of spice
- Italian seasoning – to enhance the flavor and bring dimension
- Sweet red or bell pepper – for sweetness and color
- Garlic – provides depth of flavor
- Vegetable stock – for the base of the soup
- Brown lentils – for nutrient density, texture, and flavor
- Apple cider vinegar – for brightness (acidity)
- Fresh Italian parsley or cilantro – adds freshness and color
How to Make Lentil and Red Pepper Soup
Step 1:
Place a 6-quart pot or Dutch oven over medium heat. Once warm, add 1 tablespoon olive oil. When the oil shimmers, add the diced onion, celery, and carrots. Stir and cook for 5–6 minutes, until softened.
Step 2:
Add the tomato paste and stir to coat the vegetables. Cook for 1–2 minutes to deepen the flavor. Stir in the salt, black pepper, and Italian seasoning.
Step 3:
Add the chopped red bell or red sweet pepper and sliced garlic. Stir to combine and cook for about 3 minutes, stirring frequently to prevent the garlic from burning.
Step 4:
Pour in the vegetable stock, scraping up any browned bits from the bottom of the pot. Stir to combine.
Step 5:
Rinse the lentils, add to the pot, and stir. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer. Cover and simmer for 20 minutes.
Step 6:
Remove the lid, stir, and taste for seasoning. Adjust salt and pepper as needed. Stir in the apple cider vinegar. Continue simmering uncovered for 5–10 more minutes, or until the lentils are tender. If you prefer a more brothy soup, add more stock or water until you reach the desired consistency.
Step 7:
Taste once more and adjust seasoning if needed.
Step 8:
Serve topped with fresh herbs and a drizzle of olive oil. Enjoy!
Tips for Success
- Be sure to rinse the lentils thoroughly and pick out any misshapen bits, twigs, or even the occasional stones that may have been missed in processing. This takes an extra minute or two, and is well worth the effort to avoid unwanted textures in the soup.
- Taste as you go to ensure the lentils are cooked to your liking. A lot of people think they do not enjoy legumes because they’ve had them over or under-cooked too many times. This is your chance to make them the way you enjoy them.
- Be sure to “bloom” your spices and tomato paste for the best depth of flavor. (Step 2)
Hosting Notes
- Serve at your next cozy gathering alongside a salad, some sourdough bread, and good butter or olive oil.
- Serve with a small bowl of freshly chopped herbs so your guests can add as they like
- Make this soup up to two days in advance, reheat on the stovetop when you’re ready to serve.
Recipe Variations
- If your guests are meat-eaters and you want to boost the protein factor, add half a pound (8 ounces) of browned ground turkey or beef for an even heartier one-pot dish.
- To extend this recipe even further, try adding a 12 ounce can of diced tomatoes. Plan to simmer for an additional 30 minutes if you take this route to allow the acidity to balance and the flavors to marry up.
Storage & Freezing
- Once cooled, store safely in the refrigerator for up to 3 days.
- Store in the freezer for up to 3 months.
- To reheat from frozen, allow the soup to thaw in the refrigerator, then reheat in a pan on the stovetop.
FAQ (Frequently Asked Questions)
Q: Can I make this ahead of time?
A: Yes! Make this soup up to two days in advance, reheat on the stovetop when you’re ready to serve.
Q: Can I puree this soup if I want a creamier version?
A: Absolutely. This is delicious as a smooth, pureed soup. As you blend it, add additional stock as needed to keep it moving and adjust to the thickness of your liking.
Q: Can I use red lentils for this recipe?
A: Changing the type of lentils may change the required cooking time. Feel free to try this! Just be sure to monitor the lentils closely. For example, red lentils are known to cook a bit faster than brown lentils.
Lentil and Red Pepper Soup
Equipment
- Chef's knife
- Cutting board or butcher block
- Measuring cups and spoons
- 6 quart pot with lid or Dutch oven
- Wooden Spoon
- Ladle for serving
- Serving bowls
Ingredients
- 1 tablespoon good olive oil plus more for finishing
- ¾ cup white or yellow onion finely chopped
- ½ cup celery finely chopped
- ½ cup carrots finely chopped
- 2 tablespoons tomato paste
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- 1 teaspoon Italian seasoning
- 1 cup red bell pepper chopped into ½-inch pieces
- 2 cloves garlic about 1 tablespoon, thinly sliced
- 4 cups 1 quart vegetable stock
- 1 cup dried brown lentils rinsed
- 1 teaspoon apple cider vinegar
- ½ cup fresh Italian parsley or cilantro chopped (for garnish)
Instructions
- Place a 6-quart pot or Dutch oven over medium heat. Once warm, add 1 tablespoon olive oil. When the oil shimmers, add the diced onion, celery, and carrots. Stir and cook for 5–6 minutes, until softened.
- Add the tomato paste and stir to coat the vegetables. Cook for 1–2 minutes to deepen the flavor. Stir in the salt, black pepper, and Italian seasoning.
- Add the chopped red bell or red sweet pepper and sliced garlic. Stir to combine and cook for about 3 minutes, stirring frequently to prevent the garlic from burning.
- Pour in the vegetable stock, scraping up any browned bits from the bottom of the pot. Stir to combine.
- Add the rinsed lentils and stir. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer. Cover and simmer for 20 minutes.
- Remove the lid, stir, and taste for seasoning. Adjust salt and pepper as needed. Stir in the apple cider vinegar. Continue simmering uncovered for 5–10 more minutes, or until the lentils are tender. If you prefer a more brothy soup, add more stock or water until you reach the desired consistency.
- Taste once more and adjust seasoning if needed.
- Serve topped with fresh herbs and a drizzle of olive oil. Enjoy!
Nutrition
Be sure to rate and review this recipe! I love your feedback and it helps me to learn about you and your cooking style and preferences and get our favorite recipes into more friends’ kitchens. Also, if you’re wild about soups like I am, be sure to try my Creamy Parmesan Italian Sausage Soup.
If you’re looking for dessert ideas, delicious and hostable treats to share with guests after polishing off a pot of this wholesome soup, a growing selection of sweet recipes can be found here. Cheers, friend!
