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Roasted Red Pepper Lentil Soup

Roasted Red Pepper Lentil Soup

  • Makes
    4 - 6 servings
  • Cook Time
    50 minutes
  • Rating

This hearty soup, which happens to be vegan, gets loads of flavor from a base of sautéed shallots, tomato paste, cumin and smoked paprika. The earthiness of green lentils is offset by the sweetness and bright color of roasted red peppers. Spinach, added at the end of cooking, wilts into the broth, yielding a complete meal in a bowl. We use water as the cooking liquid, but you could use vegetable broth if you’re so inclined. And if the finished soup is too thick for your taste, thin it with some hot water. Serve with warm crusty bread.

Tip

Don’t use lentils du Puy for this soup; they hold their shape and remain too firm. Regular green lentils, on the other hand, will soften to a silky texture that lends body to the broth.

Ingredients
  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 4

    medium shallots, halved and thinly sliced

  • 2

    tablespoons tomato paste

  • 1

    tablespoon ground cumin

  • 1

    teaspoon smoked paprika

  • 2

    bay leaves

  • Kosher salt and ground black pepper

  • 1

    cup green lentils, rinsed and drained

  • 1

    cup chopped drained roasted red peppers

  • 5

    ounce container baby spinach

Step 1

In a large saucepan over medium, heat the oil until shimmering. Add the shallots and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste, cumin, paprika, bay and 1 teaspoon pepper; cook, stirring, until fragrant, 1 to 2 minutes.

Step 2

Stir in the lentils, roasted peppers, 1 teaspoon salt and 6 cups water. Bring to a simmer over medium-high, then cover, reduce to low and cook, stirring occasionally, until the lentils have softened and begin to fall apart, about 40 minutes.

Step 3

Remove and discard the bay. Add the spinach and cook, stirring, until wilted, about 2 minutes. Taste and season with salt and pepper. Serve drizzled with additional oil.