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Ingredients
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1 red bell pepper, halved lengthwise and seeded
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1 yellow bell pepper, halved lengthwise and seeded
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1 orange bell pepper, halved lengthwise and seeded
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1 tablespoon olive oil
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1 yellow onion, diced
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1 large carrots, chopped
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4 cloves garlic, minced
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1 teaspoon dried tarragon
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1 ½ teaspoons dried thyme
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1 teaspoon paprika
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4 canned roma (plum) tomatoes, seeded and diced
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1 tablespoon water
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1 ½ teaspoons hot sauce, or to taste
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4 cups vegetable broth
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1 cup lentils
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2 bay leaves
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¾ teaspoon salt
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2 pinches freshly ground black pepper
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1 teaspoon chile oil, or to taste
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1 tablespoon chopped fresh parsley, or to taste
Directions
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Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
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Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.
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Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice.
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Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.
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Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.
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Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.
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Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.
Recipe Tip
For added flavor, use 1 tablespoon of liquid from the canned tomatoes instead of the water.
Nutrition Facts (per serving)
204 | Calories |
4g | Fat |
33g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 204 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 720mg | 31% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 13g | 46% |
Total Sugars 7g | |
Protein 11g | 21% |
Vitamin C 110mg | 122% |
Calcium 80mg | 6% |
Iron 4mg | 24% |
Potassium 638mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.