This Creamy Red Pepper and Lentil Soup is an easy and hearty lunch or dinner! It’s full of flavor that’s slightly sweet and savory and comes together in just 40 minutes, but can be made entirely ahead and just reheated.
This is one delicious, and easy-to-make soup that’s hearty enough to be a meal. This Creamy Red Pepper and Lentil Soup is about to become a new favorite! Sweet bell red peppers, carrots, onions, garlic, herbs and soft red lentils are cooked with broth until perfectly tender. Then the soup is blended until thick and creamy but still with some texture from the veggies. The flavor of this soup is savory and slightly sweet from the carrots, with a peppery backdrop from the red peppers and nutty, earthy flavors from the lentils, onions, and garlic. It’s a party in your mouth!
Easy Dinner with Easy Ingredients!
Fridge/Fresh Produce Ingredients
- Red bell peppers
- Carrots
- Onion
- Garlic
- Butter
Pantry
- Seasonings: Oregano, Ground Thyme, Salt, Ground Black Pepper
- All Purpose Flour
- Olive oil
- Vegetable Stock or Vegetable Broth
- Uncooked red lentils
Want more tips for making busy family dinners easier? Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
Red Pepper and Lentil Soup Recipe Equipment
I made this Red Pepper and Lentil Soup in a dutch oven.
For blending the soup, you can use an Immersion blender or regular standing a blender.
Time Saving Prep-Ahead Steps for Red Pepper Lentil Soup
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
Peel and dice the carrots and onions. Dice the red pepper. Mince the garlic.
Rinse and drain the lentils.
Cooking Steps for Red Pepper Lentil Soup
Add a tsp of olive oil to the pot and add the carrots, onions, garlic, red pepper, oregano, thyme, salt and pepper. Stir and cook for 3 minutes.
Then add the butter, olive oil, and flour. Stir so all flour is moistened and combined with the veggies.
Add the red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 15 minutes, until the lentils are fluffy and tender.
Blending step.
Option 1 – Use an immersion blender to blend about half of the soup so it’s thick and smooth, but also has texture and chunks of veggies and lentils.
Option 2 – Using a slotted spoon, scoop approximately 1 1/2 cups of the veggies and lentils into a blender. Add 1/2 cup of the liquid and blend until smooth. Then add back to the pot and stir to combine.
Taste and add more salt and pepper, if desired. Ladle into bowls and serve.
RECIPE FAQS
Is this soup Vegan?
This Red Pepper and Lentil Soup recipe is not vegan as it includes butter. To make this recipe vegan, you can simply eliminate the butter and replace it with another tablespoon of Olive Oil.
How do you make this Red Pepper and Lentil Soup Gluten Free?
To make this Soup recipe Gluten Free, you can replace the flour with a cornstarch slurry. Before you get to Step 3 of the cooking instructions, mix 2 tablespoons of cornstarch into 1/4 cup of cold water. Then in Step 3 mix the cornstarch slurry in with the broth. As the soup comes up to a boil in Step 3, be sure to stir often as it thickens. Follow the remaining steps.
Can I use roasted red pepper in this soup recipe?
For the red pepper in this lentil soup, you can use either fresh or roasted peppers. I love the fresh flavor, but roasted brings another level of flavor. When using roasted, buy the ones that are stored in water vs. olive oil. Olive oil is fine, but is not needed for the flavor in this recipe and just adds calories. If you just want a roasted or smoky flavor, you can also use fresh red peppers with a teaspoon of smoked paprika!
Can this be turned into a red pepper, lentil, and tomato soup?
This Red Pepper and Lentil Soup can be evolved in so many ways! If you want to add a tomato base to it, just add a can of diced tomatoes with the broth.
Can this Red Pepper Soup be frozen?
This Red Pepper and Lentil Soup can be made entirely ahead, portioned out as desired, and then frozen. I like to freeze this soup in freezer bags laying flat in a sheet pan. Once frozen, I can stack the bags like books for easy access in the freezer. This soup will last for up to 6 months in the freezer.
To reheat the soup, you can thaw it in the fridge overnight and then heat it on medium heat in a pot on the stove. You can also reheat it from the frozen state.
How many days will this last in the refrigerator?
Once cooked, this soup can be stored in a sealed container in the fridge for up to 5 days.
ENJOY! 😍 Carrie
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Creamy Red pepper and Lentil Soup
This Creamy Red Pepper and Lentil Soup is a delicious, and easy-to-make soup that’s hearty enough to be a meal. Make entirely ahead and enjoy on a busy weeknight. Sweet bell red peppers, carrots, onions, garlic, herbs and soft red lentils are cooked with broth until perfectly tender. Then the soup is blended until thick and creamy but still with some texture from the veggies. The flavor of this soup is savory and slightly sweet from the carrots, with a peppery backdrop from the red peppers and nutty, earthy flavors from the lentils, onions, and garlic.
Ingredients
- 2 Red bell peppers
- 1/2 cup Carrots diced
- 1/2 cup onion diced
- 3 tsp garlic minced (3 cloves)
- 1 tsp oregano
- 1 tsp Ground Thyme
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 1/4 cup flour
- 1 Tbsp butter
- 1 Tbsp olive oil
- 6 cups Vegetable Stock or Broth
- 3/4 cup uncooked red lentils rinsed and drained
Instructions
Prep-Ahead Steps
-
Peel and dice the carrots and onions. Dice the red pepper. Mince the garlic.
-
Rinse and drain the lentils.
Cooking Steps
-
Add a tsp of olive oil to the pot and add the carrots, onions, garlic, red pepper, oregano, thyme, salt and pepper. Stir and cook for 3 minutes.
-
Then add the butter, olive oil, and flour. Stir so all flour is moistened and combined with the veggies.
-
Add the red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
-
Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 15 minutes, until the lentils are fluffy and tender.
-
Blending step.
Option 1 – Use an immersion blender to blend about half of the soup so it's thick and smooth, but also has texture and chunks of veggies and lentils.
Option 2 – Using a slotted spoon, scoop approximately 1 1/2 cups of the veggies and lentils into a blender. Add 1/2 cup of the liquid and blend until smooth. Then add back to the pot and stir to combine.
-
Taste and add more salt and pepper, if desired. Ladle into bowls and serve.
Recipe Notes
- Vegan – This Red Pepper and Lentil Soup recipe is not vegan as it includes butter. To make this recipe vegan, you can simply eliminate the butter and replace it with another tablespoon of Olive Oil.
- Gluten Free – To make this Soup recipe Gluten Free, you can replace the flour with a cornstarch slurry. Before you get to Step 3 of the cooking instructions, mix 2 tablespoons of cornstarch into 1/4 cup of cold water. Then in Step 3 mix the cornstarch slurry in with the broth. As the soup comes up to a boil in Step 3, be sure to stir often as it thickens. Follow the remaining steps.
- You can use either fresh or roasted peppers. I love the fresh flavor, but roasted brings another level of flavor. When using roasted, buy the ones that are stored in water vs. olive oil. Olive oil is fine, but is not needed for the flavor in this recipe and just adds calories. If you just want a roasted or smoky flavor, you can also use fresh red peppers with a teaspoon of smoked paprika!
- Freezing – This Red Pepper and Lentil Soup can be made entirely ahead, portioned out as desired, and then frozen. I like to freeze this soup in freezer bags laying flat in a sheet pan. Once frozen, I can stack the bags like books for easy access in the freezer. This soup will last for up to 6 months in the freezer. To reheat the soup, you can thaw it in the fridge overnight and then heat it on medium heat in a pot on the stove. You can also reheat it from the frozen state.
- Fridge Storage – Once cooked, this soup can be stored in a sealed container in the fridge for up to 5 days.
