Creamy Red Pepper and Lentil Soup

Creamy Red Pepper and Lentil Soup in a bowl with spoon and pot in background. Whole red pepper next to bowl. This is an easy and hearty lunch or dinner!  It comes together in just 40 minutes.
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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.

Creamy Red Pepper and Lentil Soup in a bowl with spoon and pot in background. Whole red pepper next to bowl. This is an easy and hearty lunch or dinner!  It comes together in just 40 minutes.

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.

Spatula stirring seasonings into veggies in pot for Red Pepper and Lentil Soup. This is an easy and hearty lunch or dinner!  It comes together in just 40 minutes.

Then add the butter, olive oil, and flour. Stir so all flour is moistened and combined with the veggies.

Spatula mixing flour into veggies in pot for Red Pepper and Lentil Soup. This is an easy and hearty lunch or dinner!  It comes together in just 40 minutes.

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.

Hand holding measuring cup of dry red lentils over pot of soup for Red Pepper and Lentil Soup. This is an easy and hearty lunch or dinner!  It comes together in just 40 minutes.

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.

Immersion blender blending soup in pot for Red Pepper and Lentil Soup. This is an easy and hearty lunch or dinner!  It comes together in just 40 minutes.

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

Creamy Red Pepper and Lentil Soup in a bowl with spoon and pot in background. Whole red pepper next to bowl. This is an easy and hearty lunch or dinner!  It comes together in just 40 minutes.

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.

Course Main Course, Soup
Cuisine American
Keyword healthy soup, Lentils, one pan meal, soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 5
Calories 210 kcal
Author Carrie Tyler

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

  1. Peel and dice the carrots and onions. Dice the red pepper. Mince the garlic.

  2. Rinse and drain the lentils.

Cooking Steps

  1. 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.
  2. Then add the butter, olive oil, and flour. Stir so all flour is moistened and combined with the veggies.

  3. 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.
  4. Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 15 minutes, until the lentils are fluffy and tender.

  5. 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.

  6. Taste and add more salt and pepper, if desired. Ladle into bowls and serve.

Recipe Notes

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. Fridge Storage – Once cooked, this soup can be stored in a sealed container in the fridge for up to 5 days.

Cashew Chicken Lettuce Wrap Recipe

4 Cashew Chicken Lettuce Wraps on counter with a bowl of Cashew Chicken and Carrot filling on left and sauce on right.
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4 Cashew Chicken Lettuce Wraps on counter with a bowl of Cashew Chicken and Carrot filling on left and sauce on right.

Get ready for your tastebuds to start singing with this Cashew Chicken Lettuce Wrap Recipe that’s such a fun and flavorful dinner! Ground Chicken, Carrots, scallions, and cashews give a meaty and crunch texture. The ginger, garlic, sesame oil, sweet chili sauce, sriracha, and Soy Sauce are a harmonious blend of BIG flavor!  Rice bulks up and rounds out this meal.

MAKE-AHEAD MEALS FOR BUSY FAMILIES

This is one of those fantastic recipes that you can make 100% ahead of time, reheat in just a few minutes, and enjoy quickly on busy weeknights!  Not only that, but it’s a fun dinner that you can eat with your hands.  Dinners that come together in 20-30 minutes on the weekend can save you hours of agony during the weekdays.  That’s because with you are under the gun at the end of a busy day and the kids are screaming they are starving, let’s face it, things take longer.  Right?  So dinners like this one are my go-to.  I also love my make-ahead Black Bean Taco Bowls or Korean Beef Taco Bowls.  Or how about Easy Tex Mex Unstuffed Peppers with Ground Chicken or even this Easy One-Pan Chicken Parmesan Pasta Bake with Zucchini.  These are just a few!  

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. 

EQUIPMENT NEEDED

For this recipe, the sauce is easily made in a blender.  All ingredients are added and blended into a smooth and creamy sauce. You could also use a food processor for this, such as this mini food processor.

You will also need a small pot to cook the sauce and a medium pot with lid for the rice.

Finally, to cook the veggies and chicken, you need a large skillet/frying pan. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. 

PREP-AHEAD STEPS FOR YOUR CHICKEN LETTUCE WRAP RECIPE

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) 

As mentioned earlier, you can make this entire recipe ahead!  But if you’re splitting up some tasks for the weekend and finishing the cooking on the night you enjoy this, then here are the steps.

First, prep the lettuce and cashews.  Cut the end of the Romaine lettuce head off so that the leaves are loose. Rinse the leaves and dry off with a towel. Chop the Cashews.

Cashews chopped on cutting board for this Cashew Chicken Lettuce Wrap Recipe
Next, make the sauce in a blender. Peel and rough chop the garlic and ginger. Add these plus the rest of the sauce ingredients to the blender. Blend until no large bits. Pour into a small sauce pot and bring up to a simmer on Medium heat, stirring constantly as it starts to thicken, 2-3 minutes. Once thickened, turn off the heat and let sit or store in the fridge.

You can also prep the carrots and the scallions ahead, but I like to prep them while the rice and chicken are cooking (see below).

COOK YOUR RICE, CASHEW CHICKEN, AND VEGGIES  

Get the rice cooking first and then start the chicken.  Preheat a large frying pan/skillet on High Heat and cook the ground chicken according to the instructions.  It takes about 10 minutes.  During the last minute, add the chopped cashews. Transfer the chicken and cashews to a plate.

Ground chicken cooking in a pan for this Cashew Chicken Lettuce Wrap Recipe

While the chicken cooks, peel the carrots; cut into 2 inch long matchsticks. Slice a tablespoon of scallion green tops for garnish. Cut remaining scallions in 1 inch pieces.

Carrot sticks cut on cutting board with knife for this Cashew Chicken Lettuce Wrap Recipe Scallions cut on cutting board with knife for this Cashew Chicken Lettuce Wrap Recipe

To the same pan used for the chicken, add ½ tablespoon olive oil, carrots and scallions. Cook for 3-4 minutes stirring often. Add back the Cashew Chicken and HALF of the sauce. Stir and cook for 2-3 min.

Carrot sticks and scallions cooking in a pan for this Cashew Chicken Lettuce Wrap Recipe

Cashew Ground Chicken and carrots cooked in a pan for this Cashew Chicken Lettuce Wrap Recipe
Spoon some cashew chicken into the lettuce leaves, drizzle a little sauce, and garnish with the sliced scallions. 

RECIPE FAQS

Can I freeze the chicken filling?

Yes, you can freeze the chicken, carrot, and scallion filling in a freezer-safe airtight container for up to 5 months.  I do want to note that while the chicken will thaw and reheat with a perfect texture, the carrots will not be the same.  The carrots will absorb the moisture and when they thaw and reheat will become a bit mushy.  That said, if you know in advance you are making this to freeze it, then simply cook your carrots only slightly so that they still have quite a crunch to them.  This will help prevent them from getting too mushy.  

How can I make this vegetarian?

Yes!  You can substitute the ground chicken with any of the following proteins: extra firm tofu, lentils, black or white beans, chickpeas, quinoa, or any combination of these.  You could also replace with more veggies, such as mushrooms, red pepper, zucchini, or any combination of these.  

What can I serve with this Cashew Chicken Lettuce Wrap Recipe?

I created this recipe to be a complete meal including protein, vegetables, and grain.  So, you really don’t need anything else with it.  However, if you have an extra hungry group or a larger crowd to feed, then Asian Sesame Slaw is a delicious complimentary side dish for this.   

ENJOY!  😍 Carrie

4 Cashew Chicken Lettuce Wraps on counter with a bowl of Cashew Chicken and Carrot filling on left and sauce on right.

Be sure to check out the web story for this Cashew Chicken Lettuce Wrap Recipe!

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!

4 Cashew Chicken Lettuce Wraps on counter with a bowl of Cashew Chicken and Carrot filling on left and sauce on right.
5 from 2 votes
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Cashew Chicken Lettuce Wrap Recipe

This Cashew Chicken Lettuce Wrap Recipe is such a fun and flavorful dinner! Ground Chicken, Carrots, scallions, and cashews give a meaty and crunch texture. The ginger, garlic, sesame oil, sweet chili sauce, sriracha, and Soy Sauce are a harmonious blend of BIG flavor! Rice bulks up and rounds out this meal.
Course Main Course
Cuisine Asian, Chinese
Keyword cashew chicken, chicken, gluten free, healthy dinner, lettuce wraps
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

Sauce

  • 2 cloves Garlic
  • 1 tablespoons Ginger, fresh (about 1 inch of the root)
  • 1/4 cup Sweet Chili Sauce
  • 3 tablespoons Soy sauce
  • 2 teaspoons Sesame Oil
  • 2 teaspoons Sriracha
  • 1 cup Water
  • 2 tablespoons Cornstarch

Other

  • 1 pound Ground Chicken, white meat
  • 1 tablespoon Olive Oil ½ for chicken, ½ for veggies
  • 1/2 cup Roasted Cashews, Unsalted
  • 6 Scallions
  • 2 Carrots, large
  • 2 heads Romaine lettuce
  • 1 cup White Long Grain Rice, uncooked

Instructions

Prep Ahead Steps

  1. PREP LETTUCE & CASHEWS. Cut the end of the Romaine lettuce head off so that the leaves are loose. Rinse the leaves and dry off with a towel. Chop the Cashews.

    Cashews chopped on cutting board for this Cashew Chicken Lettuce Wrap Recipe
  2. MAKE SAUCE. Make the sauce in a blender. Peel and rough chop the garlic and ginger. Add these plus the rest of the sauce ingredients (sweet chili sauce, soy sauce, sesame oil, Sriracha, water, cornstarch) to the blender. Blend until no large bits. Pour into a small sauce pot and bring up to a simmer on Medium heat, stirring constantly as it starts to thicken, 2-3 minutes. Once thickened, turn off the heat and let sit or store in the fridge.

Cooking Steps

  1. COOK RICE. In a medium pot with a lid, add the Rice to 2 cups of water with a pinch of salt and bring up to a boil. Turn the water down to a low simmer, cover and cook for 20 minutes. Turn off heat and leave covered until ready to serve or transfer to the fridge to cool and reheat later.

  2. COOK CHICKEN. While the rice is cooking, Preheat a large frying pan/skillet on High Heat. Add ½ tablespoon of olive oil and the ground chicken, breaking it up and spread into a single layer. Let sit to sear for 5 minutes. Once the bottom is browned, stir and cook for another 4-5 minutes. During the last minute, add the chopped cashews. Transfer the chicken and cashews to a plate.

    Ground chicken cooking in a pan for this Cashew Chicken Lettuce Wrap Recipe
  3. PREP VEGGIES. While the chicken cooks, peel the carrots; cut into 2 inch long matchsticks. Slice a tablespoon of scallion green tops for garnish. Cut remaining scallions in 1 inch pieces.

    Carrot sticks cut on cutting board with knife for this Cashew Chicken Lettuce Wrap Recipe
  4. COOK VEGGIES. To the same pan used for the chicken, add ½ tablespoon olive oil, carrots and scallions. Cook for 3-4 minutes stirring often. Add back the Cashew Chicken and HALF of the sauce. Stir and cook for 2-3 min.

    Cashew Ground Chicken and carrots cooked in a pan for this Cashew Chicken Lettuce Wrap Recipe
  5. Spoon some cashew chicken into the lettuce leaves, drizzle a little sauce, and garnish with the sliced scallions. Enjoy!
    4 Cashew Chicken Lettuce Wraps on counter with a bowl of Cashew Chicken and Carrot filling on left and sauce on right.