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  • Liz Hoobchaak

Roasted Red Pepper Lentil Soup

I will admit that I’m sometimes not inspired by lentils. They are super easy to cook, but often can taste mushy. They are such a powerhouse food of healthy protein so I’m making it a goal to be creative and sneak them in where I can.

This puréed pepper soup, that is bursting with delicious roasted flavors, was the perfect way to sneak my lentils in this week!


4 Red peppers, roasted

2 Pablano peppers, roasted

I Head of garlic, roasted

2 Leeks, chopped

6 cups vegetable Broth

2 tbsp tomato paste

1 cup dry red lentils, soaked

3 tbsp Olive oil

1 can of coconut milk

1 tbsp Sherry vinegar

1 tbsp honey

Juice from 1 lemon

1/2 tsp cumin

1/2 tsp smoked paprika

Fresh parsley for garnish

Cracked pepper for garnish


  1. Place one cup of dry red lentils in a bowl and cover with water. Let soak for at least 4 hours or overnight.

  2. Preheat oven to 425Fº.

  3. De-stem and de-seed the red peppers and pablano peppers. Chop off the top of a head of garlic. Drizzle olive oil and roast in the oven for 20-25 minutes until slightly charred.

  4. While veggies are roasting, heat 2 tbsp of olive oil in a Dutch oven. Sauté leeks for 5 minutes.

  5. Add vegetable broth and tomato paste, stir and bring to a light boil.

  6. Drain the soaked lentils and add them to the pot. Boil for 5 minutes then turn heat down to a low simmer

  7. Once cooled enough to handle, chop the roasted peppers and garlic and add them to the pot.

  8. Add the coconut milk, lemon, vinegar, honey, cumin and paprika. Stir to incorporate well. Turn off heat.

  9. Once soup is cool enough, use an immersion blender or transfer to a high speed blender to purée.

  10. Garnish with fresh parsley, cracked pepper and a dash of paprika. Enjoy warm or cold!

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