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Roasted Red Pepper Lentil Soup

A healthy vegetarian soup filled with lentils, roasted red peppers, garbanzo beans, and spinach.
Course: Soup
Cuisine: American
Keyword: lentils, red peppers, soup, vegetarian
Servings: 6 servings
Calories: 548kcal
Author: Taylor

Ingredients

  • 2 tbsp olive oil
  • 1 white onion diced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cloves garlic minced
  • 28 ounces diced tomatoes
  • 16 ounces jarred roasted red peppers drained and diced
  • 2 tsp cumin
  • 1/2 tsp cardamom
  • 4 cups vegetable broth
  • 1 1/2 cups green lentils
  • 1 16 ounce can coconut milk
  • 5 ounces baby spinach chopped
  • 1 15 ounce can garbanzo beans

Instructions

  • Heat olive oil in large soup pot over medium-high heat.
  • Add diced onion, season with salt and pepper, and cook until softened, about 5-7 minutes.
  • Add garlic and cook one more minute.
  • Add roasted red peppers, diced tomatoes, cumin, and cardamom, and stir well to combine.
  • Stir in vegetable broth. Bring to a boil.
  • Reduce heat and simmer for 10 minutes.
  • Using an immersion blender, puree the soup until well blended.
  • Add lentils and return to a simmer. Cook until lentils are softened, about 20-25 minutes.
  • Add coconut milk, spinach, and garbanzo beans and cook until 5 minutes until spinach is wilted.
  • Serve topped with plain yogurt and cilantro, along with pita. Enjoy!

Nutrition

Calories: 548kcal | Carbohydrates: 63g | Protein: 23g | Fat: 25g | Saturated Fat: 17g | Sodium: 2295mg | Potassium: 1395mg | Fiber: 26g | Sugar: 9g | Vitamin A: 3139IU | Vitamin C: 60mg | Calcium: 178mg | Iron: 10mg