Fiery Vegetable Soup with Lentils

Ingredients

• 1 red bell pepper
• 3 cups water
• 1 cup brown lentils
• 1 tablespoon olive oil
• 1 carrot, sliced
• 1 onion, chopped
• 1 broccoli floret, chopped
• 2 cups vegetable broth
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon ground ginger
• 1 tablespoon ground black pepper
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried rubbed sage

Step 1

Lightly heat 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.

Step 2

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.

Step 3

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.

Step 4

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.