Spicy Lentil Pepper Soup
Flavorful and nutrition-packed, our Spicy Lentil Pepper Soup is delicious, healthy and makes a hearty, clean-eating, vegetarian meal that’s become one of my own personal favorites!
I LOVE this soup. Truly, this is one of my new favorites. Not only is this Spicy Lentil Pepper Soup so incredibly nutritious and packed full of plant protein, vitamins, and minerals, but it is so darn tasty. We will for sure be making it all winter long and keeping it in our freezer for when we want a flavorful, healthy, tasty soup with a kick!
Ingredients Needed
- Bell Peppers – The sweet peppers! You can use any combination of your favorite sweet bell peppers, red, yellow, or orange.
- Anaheim Peppers– I love these mild, vitamin A and C packed peppers.
- Poblano Peppers – These peppers add a delicious mild earthiness.
- Jalapeno – The pepper that brings the heat, which you can totally control. Keep more seeds for more heat!
- Lentils and Beans – We prefer brown lentils and white beans that are rich in protein, fiber, and various vitamins and minerals.
- Tomatoes and Tomato Paste – The base of this delicious vegetarian soup!
- Onion and Garlic – I mean, can you have a savory soup without either?
- Spices – Cumin, Cayenne, Paprika, Chili Powder, and Salt and Pepper.
SO Easy to Make
Roast Vegetables
The first step, and key to the flavor of this soup, is roasting the vegetables. This will add deep, complex flavors to the vegetables by caramelizing their natural sugars.
Peel and Chop
Once the veggies are roasted and even more flavor packed, you should be able to easily peel off the skins of the tomatoes and peppers which get tough when roasted.
Saute and Simmer
Next, it’s just a matter of sauteeing the onion and garlic, toasting those spices with the tomato paste, before adding in the chopped peppers, cooked lentils and beans, and stock to simmer in.
All simmered together and we have our Spicy Lentil Pepper Soup that is so incredibly flavorful, with a good kick of heat, and just a boatload of nutrition!
Even better, there are so many options for what you can serve it with! We love it with some crumbled cotija and fresh cilantro (pictured), but here are some other delicious suggestion!
- Feta Cheese
- Shredded Cheddar or Mozzarella Cheese
- Easy Dinner Rolls From Scratch
- Fresh Parsley
- Tortilla Chips or Strips
- Sour Cream
- Garic Naan
- Homemade Sweet Potato Rolls
- Baguette
Truly, this is one of my new favorites soups!
You Also Might Like
- Easy Lentil Stew
- Homemade Vegetarian Chili
- White Bean Kale Potato Soup
- Creamy Curried Cauliflower Soup
- Easy Homemade Black Bean Soup
- Chickpea Kale Curry Soup
- Roasted Parsnip Potato Soup
- Roasted Butternut Squash Soup
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Lentil Pepper Stew
Equipment
- Dutch Oven or other soup pot
Ingredients
- 1 1/2 cups brown lentils cooked, or 14 oz can drained
- 1 1/2 cups white beans cooked, or 14 oz can drained
- 1 onion diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 red bell pepper
- 1 orange bell pepper
- 2 anaheim peppers
- 2 poblanos
- 1/2 jalapeno
- 1 lb roma tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 3/4 teaspoon oregano
- 1/4 teaspoon cayenne
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 cups vegetable stock
Instructions
- Roast Peppers: Heat the oven to 425℉. Line a baking tray with foil. Halve the tomatoes and the pepers. Remove the seeds from the peppers and add the tomatoes and peppers cut side down on the foil.
- Roast: Roast the vegetables for 30 minutes. Remove from oven and let cool.
- Saute: Add olive to a dutch oven or soup pot and heat on medium. Add onion and garlic and saute for 2 minutes until the onions are transluscent. Add the spices and tomato paste and stir well, toasting the spices for 1 minute.
- Peel and Chop: Meanwhile, gently removing the skin from the tomatoes and peppers. Chop them into 1-2 inch peices and add to the dutch oven. Add the tomatoes with any juices that escape while chopping. Stir and let saute for 1-2 minutes.
- Simmer: Add lentils, beans, and stock. Bring temperature up to medium high and bring soup to a boil and then lower to a simmer. Let simmer for 10 minutes.
- Garnish and Serve: Serve with crumbed feta and fresh cilantro (or feta and parsley or tortilla chips, or crusty baguette slices or soft rolls!), and enjoy!
