Ingredients
Scale
- 1 cup red lentils
- 2 roasted red bell peppers
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
- Add the roasted red peppers, lentils, vegetable broth, smoked paprika, and cumin.
- Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the lentils are tender.
- Season with salt and black pepper to taste.
- Blend the soup until smooth using an immersion blender or regular blender.
- Serve warm, garnished with fresh herbs if desired.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
- For added creaminess, you can stir in some coconut milk before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg