This summery soup can be served cold or hot. The lentils make the soup hearty while still light and refreshing.

Jones
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.

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  • Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.

  • Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice.

  • Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.

  • Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.

  • Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.

  • Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.

Cook's Note:

Use 1 tablespoon of liquid from the canned tomatoes in place of the water for added flavor.

Nutrition Facts

204.1 calories; 10.6 g protein; 32.9 g carbohydrates; 0 mg cholesterol; 720.3 mg sodium. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
04/03/2017
This was absolutely delicious! The peppers roasted nicely on my outdoor grill and I prepared nearly everything else just as the recipe directed. Only changed a couple of things. I used canned diced tomatoes (it's not tomato season here right now) which probably doesn't really matter and made the whole process quicker. Also I processed the soup in my Cuisinart until it was nearly smooth and served it with a dollop of sour cream. That was the touch that made it awesome and we will be having it that way again. This is definitely a keeper! Read More
(1)
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/26/2016
I made this for my family and they ate all of it and asked for more! So good. Followed the recipe to a T (except for the garnishes). Most time consuming part is roasting the peppers. You can buy a jar of roasted peppers from the store to save on time. Read More
(1)
Rating: 5 stars
04/03/2017
This was absolutely delicious! The peppers roasted nicely on my outdoor grill and I prepared nearly everything else just as the recipe directed. Only changed a couple of things. I used canned diced tomatoes (it's not tomato season here right now) which probably doesn't really matter and made the whole process quicker. Also I processed the soup in my Cuisinart until it was nearly smooth and served it with a dollop of sour cream. That was the touch that made it awesome and we will be having it that way again. This is definitely a keeper! Read More
(1)
Rating: 5 stars
09/02/2018
No changes. Very flavorful. Keeping this one. Thanks for sharing! Read More
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Rating: 5 stars
03/01/2019
This is my new favorite soup. Really good flavors and it's filling. Read More