Finally – it is soup season!! Isn‘t it the best feeling when the leaves are turning red and brown and the temperatures start to drop, while you are sitting inside, underneath a cozy blanket and enjoying a heavenly, warm bowl of soup? There are few things that are as cozy as this! And especially if you are enjoying this Ultra Creamy, Comforting Turkish-Inspired Roasted Red Bell Pepper Lentil Soup!
What is special about this dish?
We all know that soup basically is equal to comfort heaven. Yet, if you always have the same, good, old, pumpkin soup and chicken soup, it gets boring easily. So, in order to keep the soup game fun we need to switch things up. Just as we are doing with this soup – because it definitely is not your average soup!
Also, as the name says it is Turkish Inspired. Originally the lentil soup is made without bell pepper – but you know what? I thought a little veggie never hurt nobody, so why not adding it into the soup? What else is so great about this recipe is the creaminess of the soup. Soso heavenly thick and fillings – it is pure heaven. And the soup will actually keep you full and satisfied for long, because the lentils are packed with fibre.
Is this healthy?
Speaking of fibre, is this dish healthy? Soups tend to be pretty healthy in general because they mostly are packed with veggies. So is this soup. The main ingredient, the star of the show are the lentils. Those tiny, little things are packed with nutrients! They not only contain a decent amount of fibre, but also an incredible amount of plant based protein. This makes them a super nutritious base for the soup.
Regarding the rest of the ingredients, it can be said that they also are pretty nutritious. The bell peppers are loaded with vitamins and fibre and so are the onion and garlic. The vegetable broth mainly is added for the texture of the soup, but also may contain essential vitamins. The greek yoghurt on top is the dot on the eye, contributing a little more protein and deliciousness. The olive oil as a finishing touch makes sure you get your unsaturated fats and voilà, the perfectly balanced meal it is!
How to make this dish?
Soups (almost) never are difficult to make, so is this one. It really takes very little time and few ingredients to create such a delicious dish! All that needs to be done is sautéeing lentils and veggies, then covering it with broth and letting it simmer until the lentils are soft. We of course, do need to add some spices too, for that incredible flavor, but nothing too fancy or special. In the meantime the roasted red bell pepper can roast in the oven until golden brown. The process of roasting it will let the bell pepper intensify in flavor and sweetness!
Once both is done, it can all be blended up until having reached a creamy soup. It is beat not to add all liquid (from the broth) into the blender at once, this way you can adjust the consistency after blending. And that already is it! Isn’t it easy? If you want, you can also prepare a little salsa to go on top, by just finely chopping some jalapeños, cilantro and mint and mixing it with olive oil. This can go on top of the soup along with a dollop of greek yoghurt and some olive oil. Voilà! Enjoy!
Perfect for meal prep!
Just make a larger portion of it, let it cool to room temperature and fill it into tupperware. You can then freeze this and grab and thaw one whenever you are craving it. Or you know, on those days, when you are coming home exhaustedly and don’t really feel like cooking a lot! Just add a splash of water while reheating it and enjoy your meal!!
I genuinely hope, you‘ll enjoy this dish as much as we do and have an amazing time cooking it! Wishing you lots and lots of cozy fall days!
Super Cozy Turkish Roasted Red Bell Pepper and Lentil Soup
This is not your average soup but a fun twist on the turkish, classic lentil soup. This Roasted Red Bell Pepper and Lentil Soup is a creamy heaven for cozy fall days and also so quick and easy to make! Plus, it is vegan and healthy – there are no excuses left not to make this!
What you will need
- 300 g red lentils
- 4 red bell peppers
- 2 tbsp olive oil
- 1 yellow onion
- 2 carrots
- 2 cloves garlic
- 1/2 tsp ground cumin
- 2 tbsp tomato paste (Tomatenmark)
- 1,5 l vegetable broth
Optional to serve:
- 2 jalapeno peppers
- 1 tbsp mint & parsley
- olive oil
- greek yoghurt
Start by preheating the oven to 200°C. Remove the core of the bell pepper and cut in half. Lay out on a baking tray, sprinkle with salt, drizzle with half of the olive oil and bake for 20 minutes until soft and slightly brown on top.
In the meantime peel and finely dice the onion, garlic and carrot. Heat up the remaining olive oil in a pot and fry them in there for about 2 minutes until fragrant before adding in the lentils, cumin, a little salt and tomato paste and letting fry for another minute. Add the vegetable broth and let simmer for about 15 minutes until the lentils are soft.
In the meantime remove the seeds and finely chop the jalapeños, mint and parsley and mix with the olive oil for a salsa!
Once the bell pepper is done, roughly chop it and mix it with the lentils, as soon as they have finished cooking. Do this with a blender or a hand blender until creamy. If too thick, add a little more water.
Divide onto bowls, garnish with the salsa and a dollop of greek yoghurt and enjoy!
Katie // Une Petite Cuisinière
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