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!)
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.
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
Why We Love This Lentil and Red Pepper Soup Recipe
You know we love a pantry-staple recipe and are always looking for ways to use up bags of dried ingredients, like lentils, rice, or fun-shaped pasta. Note to self: We need to get our favorite Orzo and Veggie Soup recipe onto the blog ASAP. In this recipe, the lentils are grounding and hearty, making this a filling and satisfying vegetarian dish.
I remember learning to make soups from scratch back in my Flying Apron days and being surprised by how simple it is to bring aromatics to life, add some veggies and stock, and have something truly nourishing in a short amount of time. At the time, and even still, it feels like a bit of magic.
How to Make Lentil and Red Pepper Soup
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
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!
Frequently Asked Questions
Q: Can I use red lentils for this recipe?
A: Red lentils cook a bit faster and may alter the flavor profile a bit. Feel free to try this! Just be sure to monitor closely as cooking time may need adjustment.
Q: What should I serve with Lentil and Red Pepper Soup?
A: This soup is really nice with a crusty piece of sourdough or garlic bread, alongside your favorite green salad, or even as a stand-alone dish.
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.
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. Cheers, friend!
