This creamy red pepper and lentil soup is made with sweet red peppers, earthy red lentils, garlic, and ground cumin. It blends into a smooth, vibrant soup with a deep savoury flavour, finished with a dollop of yoghurt and fresh herbs. Ready in 45 minutes, it serves four as a warming lunch or light starter.
I make this soup all the time when I want something filling but light. It comes together quickly and the leftovers taste even better the next day.
Red Pepper and Lentil Soup Ingredients
- 2 tbsp olive oil
- 2 onions, chopped
- 2 cloves garlic, crushed
- 2 red peppers, deseeded and roughly chopped
- 1 tbsp ground cumin
- 200g red lentils, rinsed
- 1 litre vegetable stock
- Salt and freshly ground black pepper
- Plain yoghurt and fresh coriander or mint leaves, to serve
How To Make Red Pepper and Lentil Soup
- Cook the onions: Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and cook for 5 to 7 minutes until soft and translucent. Stir in the crushed garlic and cook for another minute.
- Add the peppers and spice: Stir in the chopped red peppers and ground cumin. Cook for 2 to 3 minutes, stirring to coat the vegetables in the spice.
- Simmer with the lentils: Add the rinsed red lentils and pour in the vegetable stock. Bring to the boil, then reduce the heat to a gentle simmer. Cover and cook for 20 to 25 minutes until the lentils have broken down.
- Blend until smooth: Use a stick blender to blend the soup until completely smooth. If using a jug blender, let the soup cool slightly and blend in batches.
- Season and serve: Season generously with salt and freshly ground black pepper. Ladle into bowls and top with a spoonful of plain yoghurt and fresh coriander or mint.
What Are the Best Tips for Red Pepper and Lentil Soup?
- Rinse the lentils well: Rinsing red lentils under cold water removes dust and starch, giving you a cleaner tasting soup.
- Toast the cumin first: Cooking the ground cumin with the peppers for a couple of minutes brings out a warmer, deeper flavour. Add a pinch of chilli flakes here if you like a little heat.
- Blend in batches safely: If using a jug blender, let the soup cool for a few minutes first. Blend in small batches so the steam does not push the lid off.
- Thin it out if needed: If the soup is thicker than you like, stir in a splash of vegetable stock or water until you reach your preferred consistency. For another comforting lentil soup with a different twist, try the Hairy Bikers bacon and lentil soup.
What Goes Well With This Soup?
This soup works brilliantly as a starter or a light meal on its own. It pairs perfectly with a slice of warm crusty bread for dipping. For something more filling, serve it alongside a toasted cheese sandwich or a simple green salad.
Homemade croutons add a lovely crunch on top. The yoghurt and fresh herb garnish brings a cool, refreshing note that balances the warmth of the cumin. If you enjoy vegetable soups, the Hairy Bikers carrot and coriander soup is another great option.
How Should You Store Leftover Soup?
Let the soup cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 4 days, and the flavours actually deepen overnight.
This soup freezes well too. Pour cooled soup into a freezer-safe container and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the hob, adding a splash of water if it has thickened.
Nutrition Facts
- Serving Size: 1 bowl
- Calories: 250 kcal
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 600mg
- Total Carbohydrate: 35g
- Dietary Fibre: 15g
- Sugars: 7g
- Protein: 12g
Frequently Asked Questions
Can you use brown or green lentils instead of red? You can, but the texture will be different. Brown and green lentils hold their shape and will not break down into the creamy consistency that red lentils give this soup.
How does the Hairy Bikers red pepper and lentil soup compare to other versions? Most recipes for this soup use similar base ingredients, but many roast the peppers first for a smokier flavour. This version keeps things simple by simmering everything in one pot.
Can you roast the red peppers before adding them? Yes, roasting the peppers adds a deeper, smokier sweetness. Halve them, roast at 200°C until blistered, peel off the skin, then add to the pot with the lentils and stock.
Is this soup suitable for vegans? The soup itself is completely vegan. Simply skip the yoghurt garnish or swap it for a plant-based yoghurt or a drizzle of coconut cream.
What other Hairy Bikers soups are worth trying? If you enjoy this one, try the Hairy Bikers tomato soup with fresh tomatoes for another smooth, vegetable-based soup with a bold flavour.
You May Also Like:
- Hairy Bikers Bacon and Lentil Soup Recipe
- Hairy Bikers Mushroom Soup Recipe
- Hairy Bikers Leek and Potato Soup With Milk Recipe
Hairy Bikers Red Pepper And Lentil Soup Recipe
Description
This red pepper and lentil soup is a smooth, warming bowl made with sweet red peppers, red lentils, garlic, and cumin. It simmers in just 25 minutes and serves four as a filling lunch or light starter.
Ingredients
Instructions
- Cook the onions: Heat olive oil in a large saucepan over medium heat. Add the chopped onions and cook for 5 to 7 minutes until soft. Stir in the crushed garlic and cook for another minute.
- Add the peppers and spice: Stir in the chopped red peppers and ground cumin. Cook for 2 to 3 minutes, stirring to coat the vegetables.
- Simmer with the lentils: Add the rinsed red lentils and pour in the vegetable stock. Bring to the boil, then reduce heat and simmer for 20 to 25 minutes until the lentils have broken down.
- Blend until smooth: Use a stick blender to blend the soup until completely smooth. If using a jug blender, let the soup cool slightly and blend in batches.
- Season and serve: Season with salt and pepper to taste. Ladle into bowls and top with yoghurt and fresh coriander or mint.
