This soup is flavourful, has great texture and takes all of 30 minutes to make. You simply throw everything in a pot at once and cook until tender.
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Red pepper lentil soup is my go-to supper on fall and winter days when I’m short on time. It’s quick to put together and always satisfying.
My mom has a way with soup. She has some of the best recipes and she still makes enough to feed an army so half a batch often ends up our house. Whenever I make one of her recipes I refer to it as “Gemmy soup” which guarantees my kids will devour it.
I grew up eating a lot of soup. All through elementary school we went home for lunch and during the colder months (or rainy spring and fall days) lunch often consisted of soup and a sandwich. I remember eating Campbell’s tomato soup from a can alongside a grilled cheese sandwich, or cheese-and-bacon-things (my family’s name for bread topped with a slice of cheese and a couple of slices of bacon, broiled until crispy and bubbling.)
As I got older mom’s soup became more wholesome and hearty.
Red pepper lentil soup is a new addition to mom’s recipe archives. She came across it in a magazine published by a grocery store chain in Maine a few years ago and it has become a family favourite. This soup is flavourful, has great texture and takes all of 30 minutes to make. You simply throw everything in a pot at once and cook until tender.
Red pepper lentil soup is a versatile recipe. Add a little chili powder to the version below, or omit the corn and add a little smoked paprika. Fresh basil added at the end is lovely too.
My Two Lentil Soup is another favourite recipe. And, if you love lentil soup without the tomato, try my Sunshine Soup recipe.
Green kitchen tips:
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Choose bottled tomatoes when possible. Most food cans are lined with BPA plastic, which leaches hormone-disrupting chemicals into the food, especially acidic foods like tomatoes. Muir Glen brand canned tomatoes are BPA-free.
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Choose organic corn so you can be assured that it’s non-GMO.
Roasted red pepper lentil soup
Course: Lentils, Soups, VegetarianDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesThis soup is flavourful, has great texture and takes all of 30 minutes to make. You simply throw everything in a pot at once and cook until tender.
Ingredients
1 onion, diced
3-4 cloves garlic, minced
Pinch of crushed red pepper
1 can (28 oz) of crushed tomatoes or jar of strained tomatoes
2-4 cups vegetable broth or water
1 jar of roasted red peppers, rinsed and finely diced (about 1 ½ cups worth)
1 bay leaf
3/4 cup dried red lentils
3 tsp dried oregano
1 cup frozen corn (optional)
½ tsp. salt (or to taste)
Freshly ground black pepper
Directions
- Combine all ingredients in a large stock pot.
- Bring to the boil, reduce heat to low and cook until lentils are tender.
- Adjust seasoning as necessary.
