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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!

Course Appetizer, Main Course, Soup
Cuisine turkish
Prep Time 10 Minuten
Cook Time 20 Minuten
Total Time 30 Minuten
Servings 4 servings

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

How to

  1. 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.

  2. 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.

  3. In the meantime remove the seeds and finely chop the jalapeños, mint and parsley and mix with the olive oil for a salsa!

  4. 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.

  5. Divide onto bowls, garnish with the salsa and a dollop of greek yoghurt and enjoy!