Karol Smith
Hearty Lentil and Red Pepper Soup
A comforting and nutritious dish that’s perfect for a cozy evening, Hearty Lentil and Red Pepper Soup combines the earthy richness of lentils with the sweet and tangy flavors of red pepper. This filling soup is packed with protein, fiber, and a variety of vitamins, making it as wholesome as it is delicious.
Ingredients:
– 1 cup dry lentils, rinsed and picked over
– 1 large red bell pepper, diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 large carrot, diced
– 1 celery stalk, diced
– 1 can (14.5 oz) diced tomatoes, with juice
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon turmeric
– 1 bay leaf
– Salt and pepper, to taste
– 2 tablespoons olive oil
– Fresh parsley, chopped, for garnish
Instructions:
1. Prepare the Vegetables:
– In a large stockpot, heat the olive oil over medium heat.
– Add the onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onions are translucent.
2. Add the Red Bell Peppers and Spices:
– Stir in the diced red bell pepper and cook for another 3-4 minutes.
– Add the ground cumin, smoked paprika, and turmeric. Stir well to combine and let the spices cook for an additional minute to release their flavors.
3. Combine Lentils, Tomatoes, and Broth:
– Add the lentils, diced tomatoes (with juice), vegetable broth, and bay leaf to the pot.
– Stir everything together and bring the mixture to a boil.
4. Simmer the Soup:
– Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 30-35 minutes, or until the lentils are tender. Stir occasionally.
5. Adjust Seasonings:
– Remove the bay leaf.
– Taste the soup and season with salt and pepper as needed.
6. Serve:
– Ladle the soup into bowls and garnish with freshly chopped parsley.
Enjoy your Hearty Lentil and Red Pepper Soup with a slice of crusty bread or a simple green salad for a complete meal!
