Roasted Red Pepper Soup

Roasting the peppers in the oven and combining them with red lentils creates a velvety texture rich in fiber and plant protein without needing heavy cream or excess oil.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 medium red kapya peppers (500 g) · 155 kcal in the whole recipe
• 1 medium tomato (200 g) · 36 kcal in the whole recipe
• 1 medium onion (110 g) · 44 kcal in the whole recipe
• 2 cloves garlic (10 g) · 15 kcal in the whole recipe
• 3 tbsp red lentils (50 g) · 168 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 3.5 cups vegetable broth (800 g) · 40 kcal in the whole recipe
• 1/2 tsp salt and 1/4 tsp black pepper

Method

1. Arrange the red peppers, tomato, onion, and garlic on a baking sheet and roast at 200°C (400°F) for 25-30 minutes, then peel and deseed the peppers.

   

2. Heat the olive oil in a pot, add the roasted vegetables and washed red lentils, and sauté for 2-3 minutes.

   

3. Pour in the vegetable broth, season with salt and black pepper, and simmer for 15-20 minutes until the lentils are soft.

   

4. Purée the soup with an immersion blender until completely smooth and velvety, then serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.