This summery soup can be served cold or hot. The lentils make the soup hearty while still light and refreshing.
Preparation Time
20 mins
Cooking Time
1 hr 40 mins
Total Time
2 hr
Calories
204 Calories
Recipe Instructions
Step 1
Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
Step 2
Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.
Step 3
Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice.
Step 4
Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.
Step 5
Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.
Step 6
Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.
Step 7
Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.
Ingredients
¾ teaspoon salt
1 tablespoon water
1 tablespoon olive oil
1 teaspoon paprika
4 cloves garlic, minced
2 bay leaves
4 cups vegetable broth
1 ½ teaspoons dried thyme
1 teaspoon dried tarragon
1 large carrots, chopped
1 cup lentils
1 yellow onion, diced
1 tablespoon chopped fresh parsley, or to taste
2 pinches freshly ground black pepper
1 yellow bell pepper, halved lengthwise and seeded
1 red bell pepper, halved lengthwise and seeded
1 orange bell pepper, halved lengthwise and seeded