Smoky Red Pepper & Lentil Soup

A lovely warming smoky red pepper and lentil soup — rich and earthy and sweet at the same time. A gorgeous soup and wonderful with fresh bread and olive oil.
Smoky red pepper & lentil soup

It’s cold and wet outside, but thankfully I’m all cosy sitting on the sofa and as it’s Sunday, and I’ve spent the morning cooking (surely one of the nicest Sunday activities).

I’ve roasted all the slightly older veg in the fridge, made dips and this lovely warming smoky red pepper and lentil soup.

It’s a great way to use up peppers, just roast them to bring out the sweetness.

They are then the perfect base for a soup, to which I added red lentils, as I always have a huge jar full.

And then ad a touch of indulgence with some creamy coconut milk. Heavenly!

I hope you enjoy, much love Niki xx

The Recipe

Smoky red pepper & lentil soup

Smoky Red Pepper & Lentil Soup

A lovely warming smoky red pepper and lentil soup - rich and earthy and sweet at the same time. A gorgeous soup and wonderful with fresh bread and olive oil.
Prep time: 10 minutes
Cook time: 35 minutes
2-4 servings
4.80 from 5 votes

Ingredients

  • 3 red peppers chopped roughly
  • 1 tbsp olive oil
  • Big punch sea salt
  • Black pepper
  • 2 red onions chopped
  • 2 tbsp olive oil
  • 3 cloves garlic sliced
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika
  • 200 g red lentils rinsed
  • 1 litre veg stock
  • 2 tbsp tomato purée
  • 1 tbsp rose harissa or 1 tsp harissa paste
  • 250 ml coconut milk
  • 1/2- 1 tsp sea salt
  • Black pepper

For the toppings

  • Coriander
  • Coconut yogurt or cream
  • Toasted seeds

Instructions

To roast the pepper

  • Pre heat your oven to 180c
  • First, roast the pepper by adding them along with the olive, salt and pepper.
  • Roast for 15-20 or until soft and slightly charred.
  • Set aside and chop finely when cool enough

To make the soup

  • In a large pan fry onions with the oil into soft and slightly browning.
  • Add garlic and fry for a further minute, then add in the cumin & paprika.
  • Now add the lentils, stock, tomato purée, and harissa.
  • Simmer for 10 minutes, then add in the roast peppers and coconut milk, simmer for a further 10 minutes. Season well.
  • Drizzle with coconut yogurt or cream, and top with coriander and toasted seeds.
Print Recipe

I'd love to hear your comments…

  • Denise bain
    3 years ago Reply

    Hi, I really want to make this soup but was wondering if I could use bottled roasted red pepper?

  • Dees Wilgehof-Sodaar
    3 years ago Reply

    5 stars
    Oh my goodness! This was delicious. Definitely a keeper in my family. Super easy and so much flavour picked in a bowl. I am a huge fan of your recipes, because they all add up. Everything is right. Thanks for sharing your ideas and skills.

  • Caroline
    4 years ago Reply

    5 stars
    We loved this, thank you!

  • Anoushka Rodgers
    4 years ago Reply

    5 stars
    I am so grateful to you and this soup, my daughter has a lot of health problems and is a very fussy eater, soup has always been a no no. But I made this and I was amazed… She loved it, so much so she often asks for it. But it has also led to her now trying other soups and enjoying them also so thank you. And obviously we love it so it’s a bonus all round.

    Xx

  • Sophie
    4 years ago Reply

    5 stars
    So delicious!!! Used parsley & pumpkin seeds, absolutely delicious 🙂

  • Kerry
    5 years ago Reply

    Can you leave the coconut milk out?

    • Niki
      5 years ago Reply

      Hi Kerry
      Yes you can, you can use water, stock or plant based milk.
      Love
      Nikixxx

  • Jeffrey
    5 years ago Reply

    What kind of pepper are you using?

Let me know what you think below…

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