Roasted Red Pepper Lentil Soup

Roasted red pepper lentil soup with tomatoes, paprika, and tender red lentils, partly blended for a creamy texture in an easy 45-minute stovetop meal.

Prep: 10 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 2 teaspoons paprika
• 1.5 cups red lentils
• 1 can (14.5 ounces) diced tomatoes
• 1.5 cups roasted red peppers
• 6 cups vegetable broth
• 1.25 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened. Add the garlic and paprika and cook for 30 seconds, stirring constantly. (about 6 min) — Medium heat
2. Stir in the lentils, diced tomatoes, roasted red peppers, vegetable broth, salt, and black pepper. Bring to a boil, then reduce the heat to maintain a gentle simmer. (about 5 min) — Bring to a boil
3. Cover partially and simmer for 20 minutes, stirring occasionally, until the lentils are very soft and the soup has thickened. (about 20 min) — Gentle simmer
4. Remove the pot from the heat. Use an immersion blender to blend about one-third of the soup, leaving the rest chunky. Stir in the lemon juice, taste, and adjust the salt and pepper. (about 4 min) — Off heat