This Red Pepper Red Lentil Soup is a delicious combination of sweet peppers and hearty lentils. This comforting soup is just a few simple ingredients.
If you like a truly warming soup, this red lentil soup is for you. The sweet peppers and onions, as well as some paprika truly bring this soup to life.
And the soup is made with just a few simple ingredients - red lentils, peppers, onions, and a few spices. Perfect for an easy weeknight dinner or a meal prep of protein and veggies for the week.
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Why I love this Red Pepper Red Lentil Soup
- Dietary needs - this soup is plant-based, gluten-free, dairy-free, and sugar-free
- Really simple - this recipe has less than ten ingredients!
- High protein and fiber - lentils are amazing, they have one of the highest protein contents for a bean and they are loaded with fiber
- Super quick - this recipe only takes 40 minutes, and most of that time is hands-off
Ingredient Notes & Substitutions
- Yellow Onion: I prefer a yellow onion in this recipe but a red or white onion would be fine too
- Red Bell Peppers: orange or yellow peppers could also work here
- Garlic
- Tomato Paste
- Paprika
- Salt
- Red Lentils: dry red lentils are easy to find at the store in the rice and beans section. They cook more quickly than black, brown, or green lentils so don't sub in any of those. But yellow lentils could work instead of red.
- White Rice: a trick from Milk Street's red lentil soup - the rice adds a lovely thickness to the soup
- Vegetable Broth: I prefer the kitchen basics brand because it doesn't have any added sugars or preservatives
- Fresh Parsley: for garnish
How to make Red Pepper Red Lentil Soup
Step 1. In a large pot over medium heat, heat the onion and pepper. Cook 5 minutes, stirring often, until the veggies are starting to soften.
Step 2. Add the garlic, tomato paste, paprika, and salt. Stir.
Step 3. Add the lentils, rice, and broth. Bring to a boil, then simmer gently for 20 minutes.
Step 4. Remove from the heat and serve with a garnish of parsley.
FAQ & Expert Tips
Refrigerator: This soup can be stored in the fridge for up to a week.
Freezer: This soup is freezer friendly and freezes well for up to 2 - 3 months. To freeze, let cool completely and store in zip top bags or other freezer safe containers, leaving some extra room for expansion
Reheat: You can reheat this soup on the stove over medium-low heat or in the microwave on the defrost setting. For both options, stir every 30-60 seconds until the soup is fully warm
Watch your lentils. Red lentils take around 15-20 minutes to cook - if you let them go too far they will be very soft and mushy. So keep an eye out.
Add your favorite veggies. This is a great soup to add your favorite vegetables. Throw in any seasonal vegetables. Or just any extra veggies you have on hand. Frozen vegetables are great in this soup too!
Play with the spices. If you like heat, throw in some red pepper flakes or cayenne. For more of a cheesy flavor add nutritional yeast.
This soup is a pretty complete meal by itself - with protein, carbohydrates, and vegetables. Feel free to serve with some bread or homemade crackers.
Recipe Prayer
Thank you God for this nutrient-dense and comforting soup. Amen.
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📖 Recipe
Red Pepper Red Lentil Soup
Ingredients
- 1 Medium Yellow Onion diced
- 2 Medium Red Bell Peppers diced
- 2 Cloves Garlic minced
- 1 Tablespoon Tomato Paste
- 2 Teaspoons Paprika
- 1 Teaspoon Salt
- 1 Cup Red Lentils
- 2 Tablespoons White Rice
- 5 Cups Vegetable Broth
- Fresh Parsley for garnish
Instructions
- In a large pot over medium heat, heat the onion and pepper. Cook 5 minutes, stirring often, until the veggies are starting to soften.
- Add the garlic, tomato paste, paprika, and salt. Stir.
- Add the lentils, rice, and broth. Bring to a boil, then simmer gently for 20 minutes.
- Remove from the heat and serve with a garnish of parsley.
Nutrition
Nutrition information is an estimate.
Ellen
delicious! I made it with potatoes instead and added a little lemon juice. super good.
Elizabeth
The addition of potatoes sounds so lovely. I will have to try it! Thanks for sharing, Ellen!