This Tomato Basil Roasted Pepper Red Lentil Soup is a comforting treat that can be served anytime of the year. The red lentils provide the heartiness and the roasted peppers, tomato and basil brings in the comfort! It’s naturally vegan but you can sprinkle some pecorino on top if you are a vegetarian and would like to add another layer of flavor.
This summer has been packed full of visitors and it isn’t showing any sign of slowing down anytime soon! I am really excited about this weekend! My dear friends Maggie and Christine are coming to visit for a few days. It’s been a while since the three of us have spent quality time together.
Maggie, Christine, Robby and myself all grew up together in Santa Monica. We went to all the old school punk rock and reggae shows and basically had an amazing time growing up. I often think how lucky we were to grow up in that special place and time. A lot has changed in LA since our younger days and so have we. I couldn’t be happier that we are all still friends and continue to have incredible experiences together.
This soup comes together pretty easily and it will be perfect to have around while Maggie and Christine are here. This soup is one of my all time favorite recipes. It happens to be from one of my earlier posts back in 2014. It’s one of my go to soups, so I decided to bring it forward with new photos along with updated instructions. The small amount of vinegar and wine really brings all the flavors together but you can omit them if you prefer to keep it simple.
I enjoyed this soup with a red Rioja from Spain and it was perfect.
Tomato Basil Roasted Pepper Red Lentil Soup
Ingredients
- 2 Large Red Bell Peppers – roasted
- 6 Large Tomatoes – 4 grated - 2 diced - set aside
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 White Onion – minced
- 2 Cloves Garlic - minced
- 1/4 Cup Dry White - optional
- 2 Cups Dried Red Lentils - rinsed well
- 8 Cups Filtered Water
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 1 Teaspoon Balsamic Vinegar
- 1 Teaspoon Hot Paprika - or mild
- 1/2 Teaspoon Paprika
- 1 Tablespoon + 1 Teaspoon Sea Salt – or to taste
- 1/4 Teaspoon Black Pepper – or to taste
- 3/4 Cup Fresh Basil – minced - extra for garnish
Instructions
Peppers/Tomatoes
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Roast the peppers on the stove top on medium-high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char. It’s okay to leave a little of the char. Slice in half and remove the seeds and stems. Roughly chop and add to a food processor and set aside.
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Cut the 4 tomatoes in half and grate the cut side on a cheese grater. Discard the skins. Add to the food processor and puree with the peppers. Set aside. Dice the remaining 2 tomatoes. Set aside.
Soup
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Add the onion to a 5 and 1/2 quart pot along with the olive oil on medium-low heat.
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Sauté until onions are soft (about 5 minutes) and add the garlic. When the garlic just begins to turn golden (about 4 more minutes) then add the wine and cook until it is reduced and syrupy. (about 2 minutes)
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Rinse the lentils thoroughly and strain. Add the water, pureed tomato and red peppers to the onions then add the lentils. Bring to a boil then reduce the heat to medium for about 20 – 25 minutes. Scoop off the starchy foam.
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When lentils are soft, add the diced tomatoes, olive oil, vinegar, lemon, hot paprika, paprika, salt and pepper. Cook for 5 – 10 more minutes to incorporate the flavors.
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Add the basil at the end and serve.
Recipe Notes
If you don't care about adding in the skin, you can add the tomatoes to the food processor without grating them.
Health benefits:
Lentils have extremely high levels of soluble fiber and a good amount of insoluble fiber. They have cholesterol-lowering fiber which 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. Lentils provide a steady stream of glucose to your brain. Glucose is a sugar and a key source of energy for the cells in the body and it is the only fuel your brain can use. The high fiber regulates the release of the glucose, providing a steady stream of fuel that powers your brain cells and is a key component in keeping your brain healthy. Lentils are loaded with an impressive amount of blood-fortifying iron and when paired with food containing vitamin C, the iron is enhanced, which in turn increase your energy. They are truly a nutritional fountain of youth. Lentils originated in Southwestern Asia along the Indus River have been eaten for over 8000 years. years.
