Red pepper and red lentil soup recipe

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  • Soup
  • Bean and lentil soup
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  • Red lentil soup

You'll see red, in a good way, after preparing this soup! Quick to make, enjoy this nutritious soup with a slice of wholemeal bread. If you omit the Parmesan cheese shavings, it's a vegan soup.

45 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 100g chopped onions
  • 200g sliced red peppers
  • 1 tablespoon chopped garlic
  • 140g red lentils
  • 800ml water
  • 1 1/2 vegetable stock cubes, crumbled
  • 1 (400g) tin chopped tomatoes
  • 1 tablespoon dried oregano
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon turmeric
  • salt and ground black pepper
  • 1 tablespoon chopped fresh basil
  • 40g Parmesan cheese, shaved

MethodPrep:10min ›Ready in:10min

  1. Heat the olive oil in a large saucepan over high heat, and cook and stir the onions, red peppers and garlic for 2 minutes.
  2. Stir in the lentils, water, crumbled stock cubes, tomatoes, oregano, paprika and turmeric, and season with salt and pepper.
  3. Cover and simmer over medium heat until the lentils are tender, about 15 minutes.
  4. Add a little water if the soup is too thick. Sprinkle with basil and Parmesan cheese shavings to serve.


This soup freezes well. You can save time by doubling the proportions and freezing half for later.

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Red Lentil Soup Recipe

I tend to follow the sun around the house each day. From room to room, not unlike a cat. I like how it warms cushions on the couch in the morning, streams into my breakfast bowl at the kitchen counter not long after that, and then beckons me to the office through our west-facing window later in the afternoon. On particularly nice days I like to take my lunch out onto the back porch, settle into one of the mossy, rain-damaged chairs, close my eyes, and let the sun shine through my eyelids for a minute or two. And well, that was the plan when I made myself a pot of this unassuming (but tasty!) red lentil and brown rice soup last weekend. Then, bowl in hand, I opened the back door and walked straight into a four foot spider web.

It is spider season here, and if you forget, you pay. I can't count how many times I've walked into spider webs in our back yard. It freaks me out every. single. time. In part because the spiders that live in those webs are so large. Too large to smash with a paper towel large - not that I'm in the spider smashing business. I find the ones with the bulbous golden-yellow bodies particularly alarming.

Without going too far down the spider track here, I'll just say, my outdoor lunch quickly became an indoor one after I counted five spiders, webs in full span, within a ten foot radius of my desired lunch spot.

Spiders aside, I thought this soup was good enough to share. It's a single-pot soup made by browning some onions, adding the rest of the ingredients, and cooking the whole lot until its done - however long that takes. The rice is the component that takes longest to cook, and mine was tender in about 25 minutes. I topped each bowl with what I had on-hand at the time: toasted almond slices, some crumbled feta, and a few oil-cured olives that I chopped into little black flecks.

I used red lentils, but as you can see in the photo, the soup is actually more yellow-orange than red. Red lentils (unlike black lentils, or lentils du Puy, or yellow split peas) collapse and lose structure quite quickly - and in this case they shift color a bit. Don't let that throw you. And it's actually the rice that retains it's texture here, while the lentils provide the body for the soup. So don't be alarmed when your lentils stop looking like lentils after about ten minutes in the pot.

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In a heavy bottomed pot over medium-high heat, add about 4 tablespoons of olive oil. Once the oil is shimmering and hot, add the onion. Season with salt and saute for 4 to 5 minutes, or until soft.

Add the carrots and celery and cook for 3 more minutes. Add the garlic and saute for 1 more minute. Add in the rinsed lentils and cook for about 2 minutes, toasting in the oil. Add the cumin seeds, coriander, chipotle chili falkes, and turmeric, and continue to toast for another minute, or until fragrant. Add the water and a big pinch of salt and pepper. Stir and bring to a boil. Reduce to a very low heat and gently simmer for about 10 minutes.

Then, carefully stir in the sweet potato and kale. Cook for another 10-15 minutes, or until the lentils are cooked through but not mushy.

Once cooked, adjust seasoning with salt and pepper and drizzle with olive oil.

Turkish Red Lentil Soup

Smooth, spicy, and nutritious, Turkish Red Lentil Soup is simple to make and is best served with a squeeze of lemon and drizzle of paprika-infused oil.

A soup course is regularly present at the beginning of most Turkish meals and this red lentil soup is perhaps the most favored. It’s quick to make, cheap, and filling. A wonderful all-purpose soup, it is great any time of the year and is also a wonderful soup to feed to those who are sick. I remember my mom making a version of this soup almost on a weekly basis when I was younger…and she still makes it to this day! For this version, I’m following classic Turkish preparation and seasonings: onion, cumin, mint, and pepper. If you always keep red lentils in your pantry (you should!), you’ll always be able to make this perfect last-minute dish.

Unlike green or brown lentils, red lentils break down very easily when cooked and transform into a creamy texture when blended. This soup can be made as smooth as you like just keep blending for a silky consistency or, instead, blend briefly for more texture. For a chunkier-textured lentil soup check out my more heavily spiced Middle Eastern Green Lentil Soup recipe.

Be sure to make the super simple paprika oil it adds a beautiful pop of color in presentation and an earthy depth of flavor. To serve this soup, drizzle a teaspoon or so of the paprika oil on each bowl along with a squeeze of lemon and an extra sprinkle of mint or red pepper.

Roasted Red Pepper and Lentil Soup Recipe [Vegan & Gluten Free]

Today’s recipe is an ode to one of the best soups I’ve ever tasted a deliciously thick roasted red pepper soup, that I had one winter in Canada.

I remember it well. It was a bitterly cold night, and (after enduring hours of interrogation at the airport – I have no idea why!) I finally arrived at my budget hotel in Toronto.

This was 12 years ago, and back then being gluten-free was a lot more difficult than it is today. I was absolutely famished, but I soon realised that there was nothing on the menu that I could eat. My heart sank, but then, the kind chef took pity on me and offered to make me some soup. (Even though the kitchens were closing!)

The soup arrived in an understated polystyrene cup, and, as grateful as I was to have it, I didn’t have the highest hopes for it.

Then I tasted it, and I was absolutely blown away! It was thick, rich and incredibly tasty – like no soup I’d ever had before!

That soup turned out to be the silver lining, to what was an otherwise very stressful (and humiliating) day.

Later, when I got home, I was excited to try and recreate it – and I’ve been enjoying making (and slurping!) this incredible soup ever since!

I hope you enjoy it as much as I do!

Roasted Red Pepper and Lentil Soup

To make this soup, first, preheat your oven to 200℃ (392℉). Then wash and slice approximately 4 red bell peppers (400g) into 1-1.5 inch wide pieces.

Place them on a lined baking tray, season with a little salt and pepper and roast for 30 minutes.

While the peppers are roasting, thoroughly rinse and then simmer your red lentils. (This recipe calls for 2 cups of cooked red lentils, however, I always like to make up more than this, so that I can use them in curries, stews and sauces throughout the week).

When the red peppers and lentils are cooked, whip out your blender (or food processor) and into it, place 2 cups of cooked red lentils, your roasted peppers, 1 cup of vegetable stock (I like to use Marigold Low-Salt Vegetable Bouillion), 4 tablespoons of tomato puree, 4 tablespoons of single soya cream, 2 tablespoons of lemon juice, 2 tablespoons of nutritional yeast, 4 teaspoons of paprika, 2 teaspoons of garlic granules, 1/2 a teaspoon of cayenne pepper and 1/4 of a teaspoon of salt.

How to make red lentil soup on the stove top?

  1. Heat olive oil in a pot.
  2. Add onion and cook for 1-2 minutes. Next add garlic and carrot, cook for 2-3 minutes, stirring frequently.
  3. When the carrot has softened add the spices and tomato sauce.
  4. Pick through lentils and quickly rinse under cold water, then add to the pot.
  5. Add water and chicken or vegetable stock.
  6. Bring to a boil, then simmer for 20-25 minutes, until the lentils are fully cooked and the soup has thickened. Add more salt and cumin if needed.
  7. Serve warm.

Shahrouk Sisters’ Lebanese Red Lentils Soup

After a date or two and a few sips of water, lentil soup is a popular choice to break your Ramadan fast. There of course different recipes but ours is part of our family’s DNA and we serve it not just during Ramadan but throughout the colder days and nights in the year. In summer, in our families, it is replaced with a cucumber and minted garlic dish.

This red lentil soup has been in our family for as long as we can remember and is a great representation of our childhood and upbringing. So many memories and moments were made over this soup.

It reminds us of our mandatory weekly family get-togethers every single Saturday. We would look forward to this day all week. Getting together with all our aunts and uncles and cousins. You would have needed a very good and valid excuse not to attend a Saturday family night – and we still do.

Our Saturday family nights have been a weekly family event since our grandparents on our father’s side came out here from war-torn Lebanon in the late 1960s and they still hold great significance for us all as a regular time to connect and catch up, to celebrate together and also sadly sometimes to grieve together.

Our family comes from a village called Bakhoun in the mountains near Tripoli in the north of Lebanon. It’s a beautiful spot and there are lots of big villas and holiday homes that people leave the cities for to escape the summer heat, and in the winter they come for the snow. Bakhoun has a very strong sense of community and identity and our grandparents maintained this when they moved to Sydney. Both our parents came from Bakhoun and Houda’s husband comes from Bakhoun too. His mother still lives there so Houda has visited six or so times since she got married.

Our grandfather’s name was Judu Ali and our father’s mother, our grandmother, was known to us as Tayta Aisha. The recipe for this soup was hers and she was the one who always served it. Tayta owned the ladle! We can all still picture the repetitive motion, serving bowl after bowl after bowl.

When we think of our grandparents we think of this soup. And when we think of this soup, we think of our grandparents. It is a real connection to family past and present. When we were growing up, we felt it was the ultimate comfort food, warm and hearty. Now that we have families of our own, this soup makes a regular appearance in our own households as a wholesome hearty meal served with freshly oven-baked crusty bread and a squeeze of lemon which according to our late grandparents will ward off the cold and flu.

We don’t ever remember our parents and grandparents tasting their food whilst cooking. They would use their senses. We never learnt measurements growing up either. Although we have tweaked the recipe a little by blitzing the soup smooth with our stick blenders when traditionally it was served rustic and coarse. Just a little twist on an old family favourite! Our own families have come to prefer the smoother and creamier texture – but we suggest you try both and let your family decide.

Peel and chop the onion, garlic and carrots. De-seed and chop the pepper.

Fry the onion, garlic and pepper in oil over a medium heat in a large saucepan until soft.

Add the carrots, water, stock cubes and lentils and bring to the boil.

Simmer for around 45 minutes.

Time Saver Tips

Soup can be made ahead and heated up when you need it for a super easy meal. Why not make double the amount so there’s enough to freeze? Let the soup cool before putting in the fridge or freezing.

Cost Saver Tips

You could swap the vegetable stock cube for reduced salt stock granules if that’s what you have in – just check the label for the amount you’ll need for 1 litre of water. You could also use green or brown lentils instead of red ones. Why not try swapping lentils for other dried or tinned pulses, too – like split peas, cannellini beans or chickpeas? If you’re using tinned pulses, there’s no need to cook this for quite so long, and use a little less stock.

Tips for Kids

If your little one isn’t always the biggest fan of vegetables, you could try chopping them extra small or blend the soup so it’s smooth – a great way to make them a little less obvious and for a more consistent texture. Your wee one might enjoy choosing what vegetables to put in the soup, then helping to prepare them. They’ll hopefully be more likely to eat it after helping you make it, too!

Detox Red Lentil Veggie Soup

Clean and bright, this Detox Red Lentil Veggie Soup will fill your heart with warmth and bliss. It’s quick to fix on them busy nights yet full of healthy, delicious ingredients. This is the perfect savory soup to cozy up with on winter nights. Leftovers taste even more amazing the next day and your coworkers will have a beautiful moment from the aroma that will emanate throughout the office.

It’s vegan, vegetarian, filling, warm, nourishing, soothing and simply PERFECT.

This recipe just takes as many of the healthiest (and colorful) ingredients possible and puts them together in one pot. From antioxidant-packed leek and garlic, fiber-filled celery and carrots to the vitamin C-rich red bell pepper and lemon juice, the flavors work wonderfully together. And I’m being awesome by adding sweet potatoes which turn into creamy textured goodness. I like to crush my garlic in a mortar and pestle as I find it makes it taste best.

All these ingredients are cooked with cumin and turmeric filling your home with an exhilarating scent.

Then we add the star of the show, the protein-packed red lentils. No broth is needed, It all simmers up with just water creating the best house smells ever in just 20 minutes.

Then magic happens when the hand blender is used to puree the soup right in the pot transforming it into velvety heaven.

And there you have it. A big pot filled with this beautiful soup to detox and nourish your body. My toddler even loved it. He ate so much then bragged how big his belly turned from eating ‘that yellow soup’ .

Cheers to you as you cozy up with many glowing bowls of this amazing Detox Red Lentil Veggie Soup forever and always!

Expert tips and variations!

» Red lentils do not require soaking time before cooking. Simply rinse them under tap water, drain them, and add them to the Instant Pot.

» Roasting the red peppers add an amazingly sweet and smoky flavor to this lentil soup. So, if you prefer to roast the peppers, place them under the broiler for 4-5 minutes until they become charred. The sweetness of the roasted bell peppers blends beautifully with the mild taste of the lentils.

» For extra nutrition and flavor, add a stalk of celery to Instant Pot roasted red bell pepper and lentil soup.

» Feel free to toss in a handful of other vegetables such as spinach leaves, zucchini, asparagus, carrots, or broccoli.

» Red peppers lend a nice red tone to our soup. You can most certainly use yellow or orange bell peppers, but the soup will turn out mostly yellow or orange, depending on the color you use.

» For an extra creamy texture, add coconut milk to the blended soup.

» To save time, you can work with store-bought roasted red peppers too.

» This Instant Pot roasted red bell pepper and lentil soup is exceptionally creamy and luscious without the addition of any flour or cream. So, please do not skip the lentils, as this soup gets its velvety texture from the red lentils.

» If using store-bought vegetable broth, use the low sodium one to control the salt in the soup.

» This Instant Pot roasted red bell pepper and lentil soup can be made in the Indian pressure cooker. Follow the recipe until step 6, then pressure cook the ingredients for 3 whistles on medium flame. Allow the steam to release naturally. Once the steam has elapsed, open the lid, blend the ingredients, and serve.

Try this Instant Pot roasted red bell pepper and lentil soup today, and I guarantee this bowl full of nourishment will surely be a hit with your family.

Should you make this Instant Pot roasted red bell pepper and lentil soup, please leave me a comment below, and don’t forget to share it with your family and friends.

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