Red Pepper and Lentil Soup
Author:Red pepper and lentil soup is a scrumptious, hearty dish, perfect for a winter afternoon. The warming, pepper broth is so flavorful and is packed with lentils.
Ingredients
- 4 cups red pepper, chopped
- 1 cup red lentils
- 1 cup carrots, chopped
- 1/2 cup white onion, chopped
- 1/2 cup celery, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- freshly ground black pepper
- salt, to taste
Instructions
- In a medium soup pot, warm the olive oil for 1 minute.
- Add in the garlic, onion, and celery. Stir for 2 minutes.
- Add in the red bell pepper, and ground black pepper. Stir for 2 minutes.
- Pour in the vegetable broth.
- Bring to a boil. Once boiling, reduce heat to low-medium and cover pot for 10 minutes.
- After 10 minutes, allow soup to cool and then use immersion blender to blend contents of pot.
- Return pot to medium heat and add in washed lentils and carrots. Stir.
- Allow to simmer, uncovered, for 10 more minutes. Add salt to taste.
- Ladle soup into bowls and top with chopped fresh parsley or chives.
- Serve with warm bread.
Video
Notes
*Nutritional information is calculated using online tools and is provided as a courtesy. The values can vary depending on which ingredients and brands are used.
Nutrition*
Calories: 188kcalCarbohydrates: 28gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 31mgPotassium: 606mgFiber: 12gSugar: 6gVitamin A: 6725IUVitamin C: 131mgCalcium: 37mgIron: 3mg
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