Roasted Red Pepper Lentil Soup
How do you deal with a crummy weather forecast?
Tomato-based soups are my favourite but the acidity of canned tomatoes can often use a little taming. That’s where the molasses comes in. It takes the edge off and adds great complexity and flavour. It’s sweet with oomph.
This is the kind of soup that you can make your own. Cook the base (which is delicious on its own, by the way), and then add a few more ingredients depending on your mood. Sometimes I go the Mexican route and sometimes I’m more in the mood for Moroccan flavours.
If you prefer a thinner soup play with the amount of broth to get the consistency that works for you. Or add extra tomatoes. This is a soup after all. Very forgiving.Print
Roasted Red Pepper Lentil Soup in 30 Minutes
- Total Time: 30 mins
- 2 Tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- Pinch of crushed red pepper
- 1 can (28 oz) of crushed tomatoes or jar of strained tomatoes
- 2–4 cups vegetable broth or water
- 1 jar of roasted red peppers, rinsed and finely diced (about 1 ½ cups worth)
- 1 bay leaf
- 3/4 cup dried red lentils
- ½ Tbsp Crosby’s Fancy Molasses
- 2 tsp dried oregano
- Sea salt to taste
- Squeeze of lemon
- ½ tsp cumin
- 1 tsp paprika
- Pinch of smoked paprika
- 1 1/2 cups cooked white beans
- 2 generous handfuls of baby spinach
- ¼ cup chopped cilantro or parsley
- ½ Tbsp chili powder
- ½ tsp cumin
- 1 ½ cups frozen corn
- Handful of chopped cilantro
- In a large pot over medium heat saute the onion in the oil until just starting to brown.
- Add the garlic, crushed red pepper, tomatoes, broth, and bay leaf.
- Stir and bring to a gentle boil.
- Add the red peppers and the lentils and bring to the boil again. Stir often.
- Once the lentils are cooked add the molasses and oregano.
- Season with salt and a squeeze of lemon.
- Eat as is or add the Moroccan extras or the Mexican.
- Heat just until additional ingredients are warmed through.
- Serve immediately.
Keywords: soup, red pepper lentil soup
Delicious! We have enjoyed this recipe in its original form as well as, the Moroccan style. Looking forward to trying the Mexican version next. Thanks for sharing this hearty and adaptable recipe.
Hello Bridget, being originally from NS, I simply LOVE your recipes !! I have not tried this recipe yet. I’m wondering if I could use black lentils rather than the red lentils ?
Hi Anastasia, Yes, you can use black lentils but the cooking time will be a little longer. As well, it won’t be as thick. But it will still be tasty.
Hi Carol, We’ll send a copy your way.
Making this soup for a crowd this weekend. Soups yummy.
Thanks for highlighting this recipe.
This recipe is wonderful. I have made it a few times now and have shared it with friends. The Moroccan version is really tasty too.
Mrs. Dorothy Gowan
Being from N.B. originally, I grew up on Crosby molasses dishes..so enjoying your emails (recipes). Do you have a recipe book?,If so, I would dearly love a copy..of any molasses recipes….My Address is: 582 Trafford Crescent, Oakville, Ontario L6L 3T3..My name is in the following box.. Thank you for taking my email..
Hi Dorothy, A book will be in the mail soon.
I would dearly love a copy of recipe book. I have memory probs and it’s much easier when it’s hard copy. I follow easier. Thx
#1007-625 Evans Ave. Etobicoke, ON. M8W 2W5
Hi Linda, we would be happy to put one in the mail for you.
I’d just like to know just how many ‘SERVINGS’ are your recipes for??? As you don’t mention ANYTHING about it!!!
Hi Enid, this recipe could serve up to 4 people, perhaps more if you were to add more broth or water. Hope this helps!
Hi I think I’d like to try the Mexican variation looks very yummy. The only thing I’m not liking is the roasted red peppers I’ll take them any other way just not roasted. Can I just add fresh diced red peppers? Can’t wait to try this.
Hi Kathy, The soup would be delicious with fresh red peppers. You could just sauté them a bit at the beginning, along with the onions. Enjoy!
Could I get your latest recipe book mailed to me. My address is:
5484 Winston Road
Burlington, Ontario L7L 3B4
Can I have your latest recipe book mailed to me?
2800 Courtice Rd.#57,
Hi David, We’d be happy to mail you a copy of our Family Favourites cookbook. Watch for it in the mail over the next couple of weeks.
with regards to lentils; I was always taught to soak my lentils overnight. They cook quicker.
Hi Pearl, I agree that most lentils are best soaked but the red lentils are split and tiny so cook up quickly without soaking. Although you could still soak them…
Just made this and the flavor is wonderful. However, it took me a long time to make. I did roast the peppers myself, not using the bottled. I boiled my lentils awhile as the onions, garlic, etc. simmered but they are still quite hard. They are a mixture (from Costco), not just red lentils. Any suggestions about the lentils?
Hi Bonnie, I love the idea of using a variety of lentils. If you simmer the soup a while longer the lentils should cook through. You might need to add more broth though, since the lentils will continue to absorb liquid.
I cooked up a dutch oven of this soup last week planning to freeze most of it, but I’m still eating it and I’m not sure any of it is going to make it as far as my freezer! I ended up adding a can of Romano Beans I happened to have, and half a package of frozen spinach that needed using up, and spicing it with Ras El Hanout which I bought in Marrakesh some years ago, and have discovered a bit of periodic simmering does this soup no harm whatsoever! I found it a bit tomatoey, so I’ve been smoothing out the acidity with a bit of milk. Yum!
I’ve already put all of the above on my shopping list – except for the smoked paprika, which I didn’t have but have already bought – so I can make another batch soon! Thanks…
Your version sounds delicious and I appreciate that you took the time to tell me about it. Don’t you just love a soup recipe that is so adaptable?!
Wonderful recipes I love molasses and enjoy new ways of using it…thank you
Glad you like them. Enjoy!