Why You’ll Love Roasted Red Pepper and Lentil Soup Recipe

The roasting of the red peppers brings out a rich sweetness and depth of flavour.
Red lentils break down easily, creating a creamy texture without needing dairy.
Simple, wholesome ingredients make this an easy go‑to for lunch or a light dinner.
It’s versatile — you can adapt herbs, spices or add in extra veggies to suit your taste.
It’s vegan‑friendly and still hearty enough to feel like a complete meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 medium red bell peppers, cut into quarters, pith and seeds removed
3 tablespoons olive oil, divided (1 Tbsp + 2 Tbsp)
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 medium brown onion, finely chopped
1 medium carrot, peeled then finely chopped
1 stalk celery, finely chopped
2 cloves garlic, pressed or finely minced
1 teaspoon dried oregano
1 small pinch dried chilli flakes
¼ teaspoon fennel seeds (optional)
2 tablespoons tomato puree (tomato paste)
1 litre (4 ⅓ cups) vegetable stock
160 g (1 cup) dried red lentils
¾ teaspoon sea salt (divided)
½ teaspoon freshly ground black pepper

Directions

Pre‑heat the oven to 200°C (380°F) fan / 220°C (425°F) conventional.
Place the red bell peppers on a baking tray; drizzle with 2 Tbsp olive oil and season with sea salt and freshly ground black pepper. Roast for about 20 minutes, turning halfway, until slightly charred and soft.
Once roasted, remove peppers from the oven and allow to cool slightly. Peel off the skins, discard them, and chop the peppers into chunks.
Meanwhile, heat 1 Tbsp olive oil in a large heavy‑based saucepan. Add the chopped onion, carrot and celery along with a pinch of salt. Cook over low‑to‑medium heat for about 20 minutes, stirring often, until the vegetables are soft but not browned.
Add the garlic, dried oregano, chilli flakes and fennel seeds to the softened vegetables; cook for 1‑2 minutes. Then stir in the roasted pepper chunks and tomato puree; mix well.
Pour in the vegetable stock and add the red lentils. Bring the mixture to a boil, then reduce heat and simmer uncovered for around 15 minutes (or until the lentils are cooked through).
Once cooked, check seasoning, then blend the soup using a hand‑held blender until smooth and creamy.
Serve hot, optionally garnished with pumpkin seeds or croutons.

Servings and timing

Servings: 4
Prep time: Approximately 10 minutes
Cook time: Approximately 40 minutes
Total time: Approximately 50 minutes

Variations

Add extra vegetables like zucchini (courgette), parsnips, spinach or kale to incorporate greens or bulk.
Increase the heat by adding more chilli flakes or a dash of cayenne.
Swap or add spices such as ground cumin or ground coriander for a more globally‑inspired flavour.
For a richer soup, you could stir in a splash of coconut milk or plain yoghurt at the end (if not strictly vegan).
Serve the soup with crusty bread, croutons, or a drizzle of olive oil and fresh herbs for extra texture and presentation.

Storage/Reheating

Store leftover soup in an airtight container in the fridge and use within 2‑3 days.
To freeze: allow the soup to cool completely, transfer into a freezer‑safe container, and freeze. When ready, thaw overnight in the fridge then reheat on the stovetop until piping hot.
Reheat gently on the hob or in the microwave, stirring occasionally to maintain smooth texture.

FAQs

What type of lentils should I use?

Use red (orange) lentils for best colour and texture. Other lentils may change the colour and require different cooking times.

Do I need to soak the lentils first?

No, red lentils do not need soaking. Rinse them under cold running water and check for any debris before adding.

Can I use jarred roasted red peppers instead of roasting fresh ones?

You can, but roasting fresh peppers yields a superior flavour because it avoids the brine taste found in jarred versions.

Is this soup vegan and gluten‑free?

Yes, the recipe as written is vegan and can be gluten‑free so long as you use a gluten‑free vegetable stock.

Can I make this on the stovetop instead of the oven?

You could roast the peppers in a skillet or broil them instead, but the oven gives the best charring and flavour.

How thick will the soup be?

It will be quite thick and creamy thanks to the red lentils breaking down. If it becomes too thick, you can thin it with a little extra vegetable stock.

How do I adjust for more heat or less heat?

For more heat add more chilli flakes or cayenne. For less, omit chilli flakes entirely.

Can I add meat for non‑vegans?

Yes—if you’d like, you could cook diced chicken or chorizo separately and stir it in at the end. Adjust seasoning accordingly.

Is it freezer‑friendly?

Yes — it freezes well. Just cool, transfer to a freezer‑safe container, freeze, then thaw overnight in the fridge before reheating.

What are good toppings or accompaniments?

Some good options: pumpkin seeds, croutons, crusty bread, fresh herbs like parsley or cilantro, or a swirl of olive oil or yoghurt (for non‑vegans).

Conclusion

This roasted red pepper and lentil soup is a flavorful, healthy, and satisfying option for lunch or a light dinner. With minimal and wholesome ingredients it’s easy to prepare yet delivers rich depth thanks to the roasted peppers and smooth lentils. Whether you’re cooking for yourself or planning a meal for others, this soup is versatile, comforting and sure to become a favourite.