Roasted pepper and red lentil soup

I couldn’t decide which to post..the lentil soup or lentil salad. The weather here in France finally decided for me. The trees are in bud, the tulips are in bloom, the daffodils are nodding their heads and the strawberries are sweet. But we still take to the streets with our coats and scarves en walk head first into the wind. I’m not complaining…like my wine maker neighbor says; “C’est normal”. It gives me a little longer to enjoy a bowl of soup, easy and quick and filling.

Roasted pepper and red lentil soup

2 red peppers
200 g red lentils
500 ml vegetable stock
red wine vinegar
1 onion
olive oil
parmesan cheese
parsley/coriander
2 bay leaves
tablespoon red pesto
salt and pepper

Remove the seeds from the peppers, cut into strips and place in an oven pan, drizzle with olive oil. Roast at 200 degrees C for 30 minutes or until tender.
Sauté the chopped onion in some oilive oil until tranlucent, add the vegetable stock, lentils and the two bayleaves and simmer for about 15 minutes, until the lentils are tender. Add the peppers and simmer for another 5 minutes.
Let it cool down, remove the bay leaves and puree with a handmixer until smooth and creamy. You can also press it through a fine sieve if you want it smoother.
Taste for salt and pepper, add some red wine vingear for a little tartness and I add a tablespoon of red pesto for flavour.
Serve with shaved parmesan and decorate with some parsley or coriandre leaves.
Optional: Stir in some cream for a richer version.
Alternative: The peppers can be halved, then roasted with the skin side up and the skin can be easily peeled off after roasting.

Suggestions:

You can try and add more, or larger red peppers and lessen the red lentils. You can add up to 4 or 5 large red peppers. Add a little bit more stock if it gets too thick.
Don’t overcook the lentils, cook them until just tender.
Instead of the red pesto, which is usually a sundried tomato paste, use only a heaped TBSP concentrated tomato paste or even more, to add color to the soup.
Add some chopped ripe red tomatoes or a small can of chopped tomatoes to make it more liquid.
If you don’t like thick soups, try the following recipe where nothing is blended: Red lentil, carrot and pancetta soup… just add the red pepper and leave out the carrot or play around with the recipe.

Serves 6

This is an entry for WTSIM, hosted by Jeanne at cooksister.

18 thoughts on “Roasted pepper and red lentil soup”

This sounds delicious—and the Parmesan and herb garnishes are nice visual touches! Here in Chicago, we’re having the same weather, with spring being coy about finally getting here. So I’m taking advantage of it as you are, making hearty, warming soups like my lentil soup with kale and sausage.

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18 thoughts on “Roasted pepper and red lentil soup”

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