Healthy Roasted Red Pepper and Lentil Soup is just type of simple, warming soup you want right now! Using only a handful of basic ingredients, you can transform lunch into the main event it ought to be!
If using fresh bell peppers, roast them first (If using jarred peppers, skip this step, and proceed directly to chopping the peppers.). To do this you can use a gas stove or your broiler.For a gas stove: Light a burner to medium-high, and place the peppers directly on the grates, over the flame. The skin of the pepper against the flame will begin to crackle, pop, and char. Keep it over the flame until that part of the skin is almost completely blackened. Using tongs, carefully rotate the pepper to roast another side. Continue doing this until the entire pepper (or the vast majority of it) is blackened. Keep watch on it so it doesn’t catch fire! The whole roasting process should take about 10-15 minutes, depending on the size of your pepper. Once the pepper is completely roasted, place it in a large bowl, and cover with plastic wrap. You want it to be air tight. Let it rest for about 30 minutes, until it’s cool enough to handle. You will then be able to slip the blackened skin off very easily. Rinse under cool water if it seems messy. Remove the stem and seeds, and chop the pepper. Set aside.For the oven/broiler: Preheat your broiler on high. Place the plain pepper on a baking sheet, and put it directly under the broiler flame. Watch it closely! The skin of the pepper will begin to bubble up, and char black. Leave it there until all the skin on that side is blackened. Then use tongs to carefully rotate the pepper to a non-charred side. Char that side of the pepper. Continue rotating and charring until the entire pepper is blackened. This will take 15 or so minutes. Once the pepper is completely roasted, place it in a large bowl, and cover with plastic wrap. You want it to be air tight. Let it rest for about 30 minutes, until it’s cool enough to handle. You will then be able to slip the blackened skin off very easily. Rinse under cool water if it seems messy. Remove the stem and seeds, and chop the pepper. Set aside.
Heat the olive oil in a medium sized pot over medium heat, and add the onion, carrots, and garlic. Saute for a few minutes until very fragrant.
Add the lentils, and saute one minute more.
Pour in the vegetable broth, and add the chopped roasted peppers, dried basil and smoked paprika.
Bring to a boil, lower heat, and simmer until the carrots are very soft, and the lentils are completely cooked and beginning to break down; about 15 minutes.
Turn off the heat, and transfer the soup to a large blender (carefully!). Add the lemon juice, and blend on high until the soup is completely smooth. Alternatively, you can use an immersion blender, but your soup may not be as smooth.
Taste, and add a little salt and pepper if needed.
Serve hot, garnished with fresh basil, a swirl of plain yogurt, and/or cracked pepper as desired. Don’t forget the crusty bread and a side salad to make it a meal!