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If you're searching for a cozy dish that warms your soul while delighting your taste buds, look no further than creamy roasted red pepper and lentil soup. This vibrant soup boasts a luscious texture that is both filling and comforting, making it perfect for any occasion. With the rich flavors of roasted red peppers and the earthy notes of lentils, each spoonful offers a delightful experience.

Creamy Roasted Red Pepper and Lentil Soup

Warm up your spring gatherings with this creamy roasted red pepper and lentil soup, perfect for Easter brunch or a cozy dinner. This vibrant dish is packed with protein and fiber, offering a luscious texture thats both comforting and nourishing. The smoky notes of paprika enhance the sweet roasted peppers, making every spoonful a delight. Try it tonight and enjoy a wholesome meal the whole family will love. Save this recipe for busy weeknights!
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Ingredients
  

4 large red bell peppers, roasted and peeled

1 cup dried red lentils, rinsed and drained

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 can (14 oz) full-fat coconut milk

2 tablespoons olive oil

1 tablespoon tomato paste

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

Fresh basil or parsley, finely chopped (for garnish, optional)

Instructions
 

Roast the Red Peppers: Preheat your oven to 450°F (232°C). Slice the red bell peppers in half and remove the seeds. Place the halved peppers cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the skins are blackened and blistered. Once done, remove them from the oven and transfer to a bowl, covering it with plastic wrap. Allow the peppers to steam for about 10 minutes; this will help loosen the skins. After cooling, peel the skins off and chop the roasted peppers into bite-sized pieces.

    Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and continue to sauté for an additional minute, until fragrant but not browned.

      Incorporate Spices and Tomato Paste: Add the tomato paste, smoked paprika, and ground cumin to the sautéed onion and garlic. Stir well and cook for another 2 minutes to allow the spices to release their flavors.

        Combine Lentils and Stock: Add the rinsed red lentils and the chopped roasted red peppers into the pot. Pour in the vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer gently for 20-25 minutes, or until the lentils are soft and fully cooked.

          Blend the Soup: Once the lentils are tender, carefully use an immersion blender to puree the soup until it's smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a traditional blender, blending until smooth. Ensure to let the steam escape from the blender to avoid any splatter!

            Add Coconut Milk: Return the blended soup to low heat. Stir in the full-fat coconut milk, mixing until fully incorporated. Season with salt and freshly ground black pepper to taste. Let the soup simmer gently for an additional 5 minutes to warm through.

              Serve and Garnish: Ladle the creamy soup into warm bowls. If desired, garnish each serving with a sprinkle of finely chopped fresh basil or parsley for added color and freshness. Serve hot and enjoy this comforting and vibrant soup!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings.