Roasted Pepper Red Lentil Soup with Tomato and Basil

This is a seriously comforting Roasted Pepper Red Lentil Soup, great anytime of the year.

Tomato-Basil-Red-Lentil-Soup

I literally threw this soup together.  There was nothing I felt like eating in the refrigerator.  I saw that I had red lentils, basil, tomatoes and leftover roasted red bell pepper sauce and just went for it.  It turned out so good that I had to share it with you.  Red lentils are great for a quick soup because they only take 20 – 25 minutes to cook.

 Sometimes you feel like there isn’t anything to eat, but if you look around I bet you can find ingredients that will work great together.  You would be surprised what you can come up with if you try.  So get creative and have fun with it! : )

Tomato-and-Basil-Red-Lentil-Soup

I enjoyed this soup with a Verdejo from the Rueda region of Spain and it was perfect!  It would go great with any dry white wine or a light red like a Beaujolais or Pinot Noir.

Basil-Tomato-Red-Lentil-Soup  Recipe: 6 – 8 servings

  • 1 3/4 Cup Dried Red Lentils
  • 8 Cups Filtered Water
  • 1 1/2 Cups (half recipe) Roasted Red Bell Pepper Sauce (make the whole recipe and enjoy on pasta or quinoa)
  • 2 Large Tomatoes – diced
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Balsamic Vinegar
  • 1 Teaspoon Hot Paprika (or mild)
  • 2 Teaspoons Sea Salt – or to taste
  • 1/4 Teaspoon Black Pepper – or to taste
  • 1/2 Cup Fresh Basil – minced (extra for garnish)

Instructions:

In a large soup pot add red lentils, rinse thoroughly and strain.  Add lentils back to the pot and add water, bring to a boil then reduce heat to medium for 20 – 25 minutes.  Scoop off the starchy foam.

While lentils are cooking make Roasted Red Bell Pepper Sauce (you can make it a day ahead)

When lentils are soft add tomatoes, olive oil, vinegar, paprika, salt and pepper.

When the sauce is finished cooking add to lentils along with basil and cook for 5 – 10 more minutes to incorporate flavors.

Basil-and-Tomato-Red-Lentil-Soup

Health benefits:

Lentils have very high levels of soluble fiber and a good amount of insoluble fiber, which is a very good source of cholesterol-lowering fiber helps stabilize blood sugar levels giving you a steady stream of energy.  A half-cup provides about a third of the daily requirements.  Not only is the fiber good for your heart the amount of folate and magnesium is very beneficial for cardiovascular health.  They are loaded with an impressive amount of blood-fortifying iron and when paired with a food containing vitamin C, like citrus fruits or peppers the iron is enhanced, which can also increase your energy.  They are also a good source of potassium, calcium, zinc, niacin and vitamin K.  They are truly a nutritional fountain of youth.

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