This Lentil Soup recipe is the ultimate feel-good soup and is packed with homemade roasted red peppers, carrots, onions and Sriracha for a little kick!
It’s hard to believe it, but we’ve only been living in Des Moines for a little more than two months now.
Last weekend, we headed to Minneapolis for the first time since we moved back in November 2015. Mr. Making Life Sweet had job training from Monday-Friday, with a holiday work party as the bookend of a long week on Friday night. I joined him on Thursday because I had my first consultation with a jaw surgeon regarding next steps/options for my degenerated jaws. I thought it would be awkward returning to the city that truly was our first love, our first home, our first community of adult life. But for whatever reason, it was the opposite of weird. Instead of feeling remorseful or lamenting over no longer living in MPLS, we spent our first trip back reminiscing, relaxing and relishing in the wonders of the city.
We ate at our favorite restaurants, shopped at our favorite malls, visited a few of our favorite spots … but most importantly, I got to see a few of my most precious friends, including the lovely Stephanie of Girl Versus Dough. We met at one of the city’s best cafes, French Meadow, and talked about life, love, loss, fears, adventure, hopes, dreams and plans over omelettes and lattes. Like many of the meet-ups I had with friends during our first trip back, I was so thankful for the time we could spend together. Moving away is difficult, but it makes friendships even more treasured.
One of the things I miss about living in a city full of friends is having people over for dinner all the time. Since we’ve lived in Des Moines, we’ve had people over twice. This is something I hope and have faith will change as the weather gets warmer and we start to meet more people. You can take a community and a house away from a hostess, but that doesn’t make her any less of one! At my core I love to serve others, and being a hostess and sharing food is one of my favorite things to do.
I made this Roasted Red Pepper Lentil Soup the other week for a friend I met in a local spin class. She also recently moved to Des Moines from Minneapolis, and we enjoyed talking about our experiences and hopes for the year ahead.
I love this soup because it’s delicate and filling all at the same time. Bonus: It comes together without a whole lot of fuss. Once you get past the roasted red pepper steps, it’s totally a one-pot meal. Another thing that’s great about this lentil soup is it’s versatility with serving. You can serve it with almost anything: pita, beef, spicy tofu, salad, roasted veggies, falafel, crostini, chips and hummus, chicken — the opportunities are endless! Of course you can always eat two bowls by itself for a complete meal, which is just as tasty. This soup doesn’t need anything extra to be delicious and satisfying. It just is. You can find the recipe I made by clicking here to see it on the Snap Fitness blog, or scroll below for a printable version.
- 2 red bell peppers, seeded and halved
- ¼ cup coconut or olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon freshly ground sea salt
- 1 teaspoon freshly ground black pepper
- 1-2 tablespoons Sriracha (depending on your heat preference)
- Pinch of red pepper flakes (optional)
- Preheat oven to 450˚ F. Drizzle red bell pepper halves with half the coconut oil and place cut side down on a rimmed baking sheet. Let roast about 30 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting.
- Remove sheet from the oven, place red peppers in a bowl and cover with aluminum foil to steam for about 10 minutes. This will help loosen the skin from the flash of the pepper. After 10 minutes, peel peppers with your fingers (the skin should slide right off), discard skin and set aside.
- While peppers are roasting, heat remaining coconut oil in a large stockpot over medium heat until it shimmers. Add chopped onion and carrot and cook, stirring occasionally until the onion is softened and translucent, about 5-7 minutes. Add the garlic, paprika and thyme and cook until fragrant while stirring, about 30 seconds.
- Pour in lentils, broth, water, salt, pepper, Sriracha and red pepper flakes and bring to a boil. Partially cover the pot and let cook for 20-25 minutes, or until lentils are tender but still hold their shape.
- Transfer 2 cups of soup to a blender and purée until smooth. Pour puréed soup back into pot and stir until mixture is combined. Add roasted red peppers and cook over medium until soup is heated throughout. Remove pot from heat and season with more salt and pepper to taste.
I love anything roasted red pepper Lauren and this soup sounds so delicious. I have come to really like lentils too. When I was younger I would never try them, but now I really enjoy them!
Lentils are definitely an acquired taste. The problem is, when prepared improperly they can taste awful! This soup was the gateway food to getting my husband to eat lentils. I hope you like it, too! 😀
Sounds like you had a great visit back in the cities! This soup looks delicious – healthy and comforting!! Hope to see you on your next trip back! 🙂
With so much to cram into three days, it went fast. But it was lovely nonetheless! I hope to see you too the next time I’m back. <3 Have a great day Taylor!
So glad you had a fabulous trip back home! And i’m really glad it wasn’t weird! I have only been home once since we moved, for my grandmother’s funeral and I had to go without Boy… so it WAS weird. And not under good circumstances, so I’m glad yours was MUCH better than mine! I LIVE for roasted red peppers, seriously they are soooo good! And lentils are the jam! So, obviously I am LOVING this soup! Such a delicious combination, doll! I am definitely trying this soon! Pinned! Cheers, sweets! xo
I’m a huge fan of lentils. Thank you so much for this recipe. I cannot wait to try it. Have a blessed week, sweet friend and thank you for stopping by my blog earlier. It is much appreciated.
Aww, thanks so much Carolina!! It’s so nice to meet you and I look forward to following your blog and getting to know you more! Thank YOU for stopping by my blog, too. I’m so glad you enjoy this recipe. Let me know if you end up making it! <3
This looks so deliciously warming. I love roasted peppers in any and everything. I envy all of your new future friends who get to come to your home for a meal 🙂
Thank you, dear Kathryn! I especially love peeling the skin off of the peppers after they have cooled. Roasting fascinates me! 🙂
and since Whole Foods happens to have red peppers (organic) on sale this week 🙂
I used to live in MSP! Loved it there!!! Anyhoo, this soup looks so warm and comforting this time of year. LOVE it!
Yummmmm! I’m gonna try!
Well, let me first say – I wish I lived next door to you and I would BEG for you to have me over for dinner! 🙂 🙂 You will make friends quickly in your new place because I can tell you are a lovely woman – but so delighted you had a great trip home. This soup looks so good – I just love roasted red peppers! I pinned it for later!
Oh dear goodness, this looks so good! I’m going to have to try to make it!
It is one of my new favorite soups. I hope you enjoy it as much as I do, Susannah!
this soup looks amazing! I finally met Stephanie at the end of last year. . she is such a sweetheart! and I was just in Minneapolis a few days ago! what a small world!
This looks nice and cozy since its freezing here in Salt Lake. Also, I love anything with sriracha! Will have to try making it 🙂
Hey beautiful! Thanks for sharing this recipe. Such a light and delicious looking soup 🙂
This looks so tasty — perfect for soup weather! Thanks for sharing at Merry Monday!
Thanks for stopping by Dee!