-
-
My review
Spicy Lentil Vegetable Soup
hot_curry
"This is a healthy, hearty, spicy, relatively easy-to-make, delicious soup recipe. The roasted peppers really make it something special. I just made it up and am eating it now, and I am in love."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 287 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
- Bake in the preheated oven until limp, 30 to 40 minutes. Turn the peppers over halfway through cooking. Once ready, place the peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop the peppers
- Meanwhile, bring the water and lentils to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes. Drain, rinse, and set aside.
- Heat the olive oil in a large saucepan over medium heat. Stir in the carrot, onion, and broccoli; cook and stir until the onion has softened, about 5 minutes. Pour in some of the vegetable broth, cover, and steam the vegetables until tender. Pour in the remaining vegetable broth and chopped peppers; season with the red pepper flakes, ginger, black pepper, thyme, and sage. Simmer until the flavors come together and the vegetables are very tender, about 20 to 30 minutes. Add water if needed to maintain your desired consistency. Stir in the cooked lentils until hot.
- If desired, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Footnotes
- Cook's Note
- To cut the time of this recipe in half, don't roast the peppers, add them to the saucepan when frying the other vegetables. Use ready-to-eat, canned lentils.
Nutrition Facts
Per Serving: 287 calories; 5.1 g fat; 47 g carbohydrates; 15.8 g protein; 0 mg cholesterol; 269 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
8/20/2010
I love this soup. The recipe is very robust, and can be changed to accommodate different ingredients. I didn't have broccoli, so I added a tomato instead. I also used fresh ginger, fresh thym...
12/15/2010
Hot soup! I cut back on the pepper flakes, ginger and black pepper to 2 tsp. each, and that was plenty hot enough for me! I only had green peppers, and fried them with the other vegetables. I...
4/8/2011
Good soup with great potential. Frist, too much black peper - would prob use 1-1/2 tsp. I didn't have any broccli so didn't add that. Despite the over powering pepper - it was a wonderful sou...
3/21/2013
We add potatoes to ours which adds stock and gives it more body/flavor; we also add either ham, beef tips or weiners and that really helps to make it a full-body meal.