This hearty soup is packed with colorful vegetables and protein-rich lentils, making it both nutritious and satisfying. The spicy kick warms you up perfectly on chilly days or whenever you need a flavorful boost.
Start by heating your oven to 375°F (190°C) and lining a baking sheet with foil. Cut the peppers in half lengthwise, take out the stems, seeds, and ribs, then place them cut-side down on the sheet. Roast them for about 30 to 40 minutes, flipping halfway through until they’re nice and soft. Once done, pop the peppers into a bowl and cover it tightly with plastic wrap so they steam while cooling for about 20 minutes. After they’ve cooled, peel off the skins and chop the peppers up.
While the peppers are roasting, bring water and lentils to a boil in a saucepan. Turn the heat down to medium-low, cover, and let them simmer until tender, which should take around 30 minutes. Drain and rinse them, then set aside.
Next, warm some olive oil in a large pot over medium heat. Toss in the carrot, onion, and broccoli, cooking and stirring until the onion softens, about 5 minutes. Add a bit of vegetable broth, cover, and let the veggies steam until tender. Pour in the rest of the broth along with the chopped roasted peppers. Season with red pepper flakes, ginger, black pepper, thyme, and sage. Let everything simmer gently for 20 to 30 minutes until the flavors meld and the veggies are really tender. If the soup looks too thick, feel free to add some water to get it just how you like it.
Finally, stir in the cooked lentils and heat through. If you want a smoother soup, carefully blend it in batches using a regular blender—just don’t fill it too full, and hold the lid down with a kitchen towel to avoid spills. Alternatively, you can use an immersion blender right in the pot for an easier clean-up.
- Rinse the lentils thoroughly before cooking to remove any debris.
- Adjust the level of chili or spices to suit your heat preference.
- Let the soup simmer gently to allow the flavors to blend well.
This soup is packed with vibrant flavors and nutritious ingredients. It brings warmth and spice to your meal while being hearty and filling. The lentils add protein, making it a great option for a healthy, plant-based dish.
Serve this soup hot with a side of crusty bread or warm pita. A dollop of yogurt or a sprinkle of fresh herbs like cilantro or parsley can balance the heat and add freshness.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much. This soup also freezes well for up to 3 months.
