Roasted Red Pepper Lentil Soup

Snap Fitness

Comfort yourself with a nice warm bowl of soup. This roasted red pepper lentil soup combines the rich flavors of red peppers with lentils to keep you satisfied. Healthy, hearty, and delicious – we think this soup is will be a hit!

 

Serves: 4-6

 

INGREDIENTS

 

2 red bell peppers, seeded and halved
¼ cup coconut or olive oil
1 medium yellow onion, chopped
2 carrots, peeled and chopped
3 garlic cloves, minced
1 teaspoon paprika
1 teaspoon dried thyme
1 cup lentils, rinsed
4 cups vegetable broth
2 cups water
1 teaspoon freshly ground sea salt
1 teaspoon freshly ground black pepper
1-2 tablespoons Sriracha (depending on your heat preference)
Pinch of red pepper flakes (optional)

 

INSTRUCTIONS

  1. Preheat oven to 450° F.
  2. Drizzle red bell pepper halves with half the coconut oil and place cut side down on a rimmed baking sheet.
  3. Roast about 30 minutes until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting.
  4. Remove sheet from the oven, place red peppers in a bowl and cover with aluminum foil to steam for about 10 minutes. This will help loosen the skin from the flash of the pepper.
  5. After 10 minutes, peel peppers with your fingers (the skin should slide right off), discard skin and set aside.
  6. While peppers are roasting, heat remaining coconut oil in a large stockpot over medium heat until it shimmers.
  7. Add chopped onion and carrot and cook, stirring occasionally until the onion is softened and translucent, about five to seven minutes.
  8. Add the garlic, paprika and thyme and cook until fragrant while stirring, about 30 seconds.
  9. Pour in lentils, broth, water, salt, pepper, Sriracha, and red pepper flakes and bring to a boil. Partially cover the pot and let cook for 20-25 minutes, or until lentils are tender but still hold their shape.
  10. Transfer two cups of soup to a blender and purée until smooth. Pour puréed soup back into pot and stir until mixture is combined.
  11. Add roasted red peppers and cook over medium until soup is heated throughout. Remove pot from heat and season with more salt and pepper to taste.