A silky, smoky red pepper and lentil soup that tastes like it simmered all day, ready in under an hour.
This smoky roasted red pepper and lentil soup is what I make when I want something deeply cozy, but my schedule says “keep it simple.” It leans on pantry staples like lentils, jarred roasted red peppers, and vegetable broth, yet the flavor tastes restaurant level. Think of it as a cross between a creamy tomato soup and a hearty lentil stew, with a gentle smokiness that feels perfect on a chilly evening.
The magic comes from layering flavors in one pot. Onion, carrot, and garlic soften in olive oil, then get kissed with tomato paste, smoked paprika, and cumin. Red lentils simmer until tender and almost melt into the broth, while roasted red peppers bring sweetness and a beautiful sunset color. A squeeze of lemon at the end brightens everything so the soup tastes alive instead of heavy.
This recipe is naturally vegetarian and very easy to make vegan. It is thick enough to feel substantial on its own, but still smooth enough for dipping grilled cheese or crunchy bread. If you enjoy meal prep, you will love how well it stores and reheats. The texture actually gets creamier as it rests.
Why you’ll love this smoky roasted red pepper and lentil soup:
- One pot, simple ingredients, and about 50 minutes start to finish
- High in plant protein and fiber while still feeling light
- Easy to make vegan and naturally gluten free
- Freezer friendly for future “I don’t want to cook” nights
- Elegant enough for a dinner starter, cozy enough for sweatpants on the couch
Ingredients
Serves 4 (generous bowls)
Base
- 2 tbsp olive oil (30 ml)
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste (about 30 g)
- 1 ½ tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried oregano
- Pinch red pepper flakes, to taste (optional, for heat)
Lentils & peppers
- 1 cup dried red lentils, picked over and rinsed (about 7 oz or 200 g)
- 1 jar roasted red peppers in brine, drained (about 12 oz or 340 g) or 3 large home-roasted peppers
- 4 cups vegetable broth (960 ml)
- 1 cup water (240 ml), plus more as needed
Finish
- 1 ½ tsp fine sea salt, plus more to taste
- ½ tsp freshly ground black pepper
- Juice of ½ to 1 lemon, to taste
- ¼ cup heavy cream or full-fat coconut milk (60 ml, optional for extra creaminess)
For serving (optional but lovely)
- Plain yogurt or dairy free yogurt, for swirling
- Chopped fresh parsley or cilantro
- Crusty bread, grilled cheese, or warm flatbread
- Toasted pumpkin seeds or croutons
💡 Shopping tip: Look for jarred roasted red peppers packed in water or brine, not oil, so you control the richness and the soup does not become greasy.
Step-by-Step Instructions
- Sauté the aromatics Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 6 to 8 minutes, stirring often, until the onion is translucent and the carrots start to soften. 💡 Tip: If the vegetables start to brown too quickly, lower the heat slightly and add a splash of water to deglaze the bottom.
- Add garlic and spices Stir in the garlic and cook for 30 seconds until fragrant. Add the tomato paste, smoked paprika, cumin, oregano, and red pepper flakes if using. Cook, stirring constantly, for 1 to 2 minutes until the tomato paste darkens slightly and smells sweet and toasty.
- Simmer the lentils Add the rinsed lentils, vegetable broth, and water. Stir well, scraping up any bits stuck to the bottom. Bring to a gentle boil, then reduce the heat to low, cover with the lid slightly ajar, and simmer for 20 minutes, stirring once or twice, until the lentils are soft and breaking apart. 💡 Tip: If the soup looks very thick before the lentils soften, stir in an extra ½ cup (120 ml) water to keep it gently soupy.
- Blend with roasted peppers While the lentils cook, roughly chop the roasted red peppers. Once the lentils are very tender, add the peppers to the pot. Use an immersion blender to blend the soup until smooth and creamy, or carefully transfer in batches to a countertop blender and blend, then return to the pot. 💡 Tip: If using a countertop blender, vent the lid and hold a kitchen towel over the top to avoid steam buildup.
- Season and finish Return the blended soup to low heat if needed. Stir in the salt, black pepper, lemon juice, and cream or coconut milk if using. Simmer for 2 to 3 more minutes, taste, and adjust seasoning with extra salt, lemon, or red pepper flakes to your liking.
- Serve Ladle the soup into warm bowls. Swirl with yogurt if you like, sprinkle with fresh herbs, and add any crunchy toppings. Serve hot with bread or your favorite side.
Variations & Substitutions
- Use green or brown lentils instead of red, and extend the simmer time until fully tender for a more rustic texture.
- Swap smoked paprika for regular paprika plus a small pinch of chipotle powder for a different style of smokiness.
- Make it fully vegan by using olive oil only and coconut milk or a creamy oat-based product in place of dairy.
- Add extra vegetables like diced red bell pepper or a handful of spinach near the end for more color and nutrients.
Make-Ahead, Storage & Reheating
- Make-ahead: The soup tastes even better after a day. Cook fully, cool to room temperature, then chill. It keeps great as a meal prep option.
- Storage: Store in an airtight container in the fridge for 4 to 5 days.
- Freezing: Freeze in labeled containers or freezer bags for up to 3 months. Leave a bit of headspace for expansion.
- Reheat: Reheat gently in a pot over medium-low heat, adding a splash of water or broth to loosen, about 5 to 8 minutes. You can also reheat in the microwave in short bursts, stirring between.
Nutritional Info (Estimated, per serving)
- Calories: ~260
- Protein: ~14 g
- Carbs: ~35 g
- Fat: ~7 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- With thick slices of toasted sourdough or a warm baguette for dipping
- Paired with a simple green salad with lemony vinaigrette
- Alongside grilled cheese, halloumi sandwiches, or panini
- Topped with garlicky croutons and a drizzle of olive oil
- Finished with a dollop of herbed yogurt or pesto for a fresh top note
- As a starter before a simple roast chicken or roasted vegetable platter
Recipe FAQs
Can I freeze this roasted red pepper and lentil soup?
Yes. This soup freezes very well because there is no delicate pasta or leafy greens in it. Cool completely, transfer to freezer safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What if I do not have an immersion blender?
A regular blender works fine. Blend the soup in batches, filling the blender only halfway, and vent the lid so steam can escape. You can also leave part of the soup unblended for a chunkier texture.
Can I use canned lentils instead of dried?
You can, although the texture will be a bit different. Use two 15 oz (425 g) cans of lentils, drained and rinsed, and reduce the simmer time to about 10 minutes. Since canned lentils are already cooked, focus mainly on letting flavors blend.
How spicy is this soup?
As written, the soup is gently smoky with just a hint of heat from the optional red pepper flakes. If you are sensitive to spice, skip the flakes. If you like it spicy, add more flakes or a pinch of cayenne.
Can I make this oil free?
Yes. Sauté the vegetables in a small splash of water or broth instead of olive oil, adding more as needed to prevent sticking. The soup will still be full of flavor, especially if you keep the smoked paprika and lemon.
Final Notes
This smoky roasted red pepper and lentil soup is the kind of recipe that quietly works its way into your regular rotation. It is forgiving if you are a little short on one ingredient, and easy to dress up with toppings if you want it to feel more special. Whether you serve it in big mugs while you curl up on the couch or as a starter for guests, it brings warmth to the table without a lot of fuss.
If you try it, I would love to hear how it turned out and what twists you added. Did you go extra smoky, stir in coconut milk, or top it with something fun and crunchy. Leave a comment, share a photo, or pass this recipe along to someone who needs a cozy bowl of soup waiting in their fridge. Happy cooking and enjoy every spoonful.
