Roasted Pepper Red Lentil Soup with Tomato and Basil

This is a seriously comforting 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 left over 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 the red lentils, rinse thoroughly and strain.  Add the lentils back to the pot and add the water, bring to a boil then reduce heat to medium for 20 – 25 minutes.  Scoop off the starchy foam.

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

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

When the sauce is finished cooking add to the lentils along with the 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 steam 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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Red Lentil Cilantro Coconut Soup

This is a flavorful soup with some serious spice.  

Red-Lentil-Cilantro-Coconut-Soup--

My mom came to visit Robby and I for my birthday.  It was a bit overcast so I made this soup to warm us up.  I like to have an extra soup or salad available when guest come to stay.  I love red lentils.  They are so quick and easy to make and they lend a great flavor and texture to any soup.  Not to mention, they are cheep and so very good for you!

Red-Lentil-Cilantro-and-Coconut-Soup-

Enjoy a nice glass of Sauvignon Blanc, Chardonnay, Rioja or a Borolo.

Red-Lentil-and-Cilantro-Coconut-Soup-

Recipe: 8 – 10 Servings

  • 4 Cups Red Lentils
  • 12 Cups Filtered Water
  • 1/2 White Onion – diced
  • 3 Cloves Garlic – minced
  • 1 – 2 Jalapeño Pepper – sliced
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Vegetable Bullion Cube (unsalted)
  • 1/4 Cup Dry White Wine
  • 4 Cups Cilantro
  • 2 Cans Coconut Milk (full fat)
  • 1/4 Cup Fresh Squeezed Lime Juice
  • 2 Tablespoons Tamari
  • 2 Teaspoons Fresh Ginger – grated
  • 2 Tablespoons Homemade Curry Powder or Simply Organic Curry
  • 2 Teaspoons Dried Lemon Grass
  • 2 Teaspoons Tumeric Powder
  • 1/2 Teaspoon Cumin
  • 1Tablespoons Sea Salt
  • 1/2 Teaspoon Black Pepper

* Garnish with thinly sliced green onion and cilantro leaves

Instructions:

Measure, sort and rinse the lentils until the water runs clear.  In a large soup pot; add the lentils and water, bring to a boil then reduce to a simmer. Skim off the starch. Cook until lentils are soft.  (about 15 minutes)

In a 5 1/2 quart pot, heat 2 tablespoons of olive oil over medium heat.  Add onions and garlic, stirring often, cook until soft and garlic begins to brown.  Add bullion cube, jalapeño slices and wine, reduce until syrupy.

Add the coconut milk, cilantro, lime juice, tamari, ginger and all the spices to the 5 1/2 quart pot along with half of the lentils. Let simmer for 10 minutes then puree in a food processor or with a hand blender until smooth.  Pour back in to the pot and add the rest of the lentils.  Cook on medium-low heat to incorporate all the flavors.  When hot it’s ready to serve.

 Garnish with green onion and cilantro

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 steam 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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Red Lentil Soup with Sun-Dried Tomato Arugula Pesto

This is a very comforting soup with tuns of flavor and packed full of nutrition

_Red-Lentil-and-Sun-Dried-Tomato-Arugula-Pesto-Soup-

I use to make this soup at my restaurant with some fresh french baguette that I got from a local baker and it was always a big hit.  I love a good red lentil soup any time of the year, it’s hearty and satisfying.  I also love the texture and all the different ways you can make it.  This soup is great as is or purred, served on its own or with some bread and maybe a salad.

Red-Lentil-Soup-with-Sun-Dried-Tomato-Arugula-Pesto

It pairs well with a Sauvignon Blanc, Chardonnay or a light Pinot Noir

Red-Lentil-Sun-Dried-Tomato-Arugula-Pesto-Soup--

Recipe: Serves 6 – 8 Servings

  • 2 Cups Red Lentils
  • 8 Cups Filtered Water
  • 1 Cup Sun-Dried Tomato Arugula Pesto
  • 1/2 Yellow Onion – diced
  • 3 Cloves Garlic – minced
  • 3 Tablespoons + 2 Tablespoons Extra Virgin Olive Oil
  • 1 Unsalted Vegetable Bullion Cube
  • 1 Teaspoon Balsamic Vinegar
  • 2 1/2 Teaspoon Sea Salt
  • A variation – add 2 diced tomatoes

Instructions:

In a soup pot add red lentils, rinse thoroughly and strain then add back to the pot and add the water to the pot, bring to a boil then reduce heat to medium for 20 – 30 minutes, scoop off the starchy foam

While the lentils are cooking make the pesto  (I often make this the day before) make sure to puree really well

If the lentils are done mix in the pesto and turn to low or set pesto aside until lentils are done

Add the onions and garlic to a saute pan with 3 tablespoons of olive oil and heat on medium-low heat.  Saute until onions are really soft and the garlic is beginning to become golden.  Add the wine and bullion cube. Smash the bullion well and saute until syrupy then add to lentils along with the 2 tablespoons of olive oil, balsamic vinegar and salt.

Add tomatoes if using.

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 steam 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.

Other posts

Zesty Red Lentil Tomato Soup

This such a great comfort food soup!!!

Red-Lentil-Tomato-Soup

This is one of my all time favorite soups and one of my staples I make quite often.  It goes great with a dry white wine or a light red like a Pinot Noir.

Zesty Red Lentil Tomato Soup - Recipe at Cali-zona.com

Recipe – 8 – 12 servings

  • 3 Cups Red Lentils
  • 12 Cups Filtered Water
  • 1 Recipe Marinara Sauce
  • 4 Small Potatoes
  • 3 Large Carrots
  • 1 Cup Frozen or Fresh Corn
  • 3 Cloves Garlic
  • 2 Vegetable Bullion Cubes
  • 1/4 Cup Olive Oil
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Paprika Powder
  • 1 Tablespoon Sea Salt or to Taste
  • Cayenne Pepper to taste (Optional)

* This soup is really good without the vegetables as well.  For extra tomato flavor double the marinara.

Instructions:

Make the Marinara Sauce and simmer

In a soup pot add red lentils, rinse thoroughly and strain

Add water to the pot, whole cloves of garlic and the bullion cubes then bring to a boil, reduce heat to medium for 30 minutes and scoop off the starchy foam

Dice the potatoes and put into a pan with enough water to cover and boil until soft then strain and set aside until the lentils are done

While potatoes are cooking, In a sauté pan add 2 tablespoon of olive oil, carrots & a pinch of salt, then sauté until soft and add to lentils.

Add tomato sauce after lentils are cooked and the potatoes, corn, olive oil and spices

 Simmer for 20 more minutes

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