Smoky Red Pepper & Lentil Soup | Rebel Recipes (2024)

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A lovely warming smoky red pepper and lentil soup – rich and earthy and sweet at the same time. A gorgeous soup and wonderful with fresh bread and olive oil.

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Smoky Red Pepper & Lentil Soup | Rebel Recipes (2)

It’s cold and wet outside, but thankfully I’m all cosy sitting on the sofa and as it’s Sunday and I’ve spent the morning cooking (surely one of the nicest Sunday activities).

I’ve roasted all the slightly older veg in the fridge, made dips and this lovely warming smoky red pepper and lentil soup.

It’s a great way to use up peppers–just roast until sweet. The perfect base for a soup, to which I added red lentils as I always have a huge jar full. And then added a touch of indulgence with some creamy coconut milk.

I hope you enjoy…

Much love, Niki xxx

Smoky Red Pepper & Lentil Soup | Rebel Recipes (3)

A lovely warming smoky red pepper and lentil soup - rich and earthy and sweet at the same time. A gorgeous soup and wonderful with fresh bread and olive oil.

Prep time: 10 minutes mins

Cook time: 35 minutes mins

2-4 servings

4.80 from 5 votes


  • 3 red peppers chopped roughly
  • 1 tbsp olive oil
  • Big punch sea salt
  • Black pepper
  • 2 red onions chopped
  • 2 tbsp olive oil
  • 3 cloves garlic sliced
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika
  • 200 g red lentils rinsed
  • 1 litre veg stock
  • 2 tbsp tomato purée
  • 1 tbsp rose harissa or 1 tsp harissa paste
  • 250 ml coconut milk
  • 1/2- 1 tsp sea salt
  • Black pepper

For the toppings

  • Coriander
  • Coconut yogurt or cream
  • Toasted seeds


To roast the pepper

  • Pre heat your oven to 180c

  • First, roast the pepper by adding them along with the olive, salt and pepper.

  • Roast for 15-20 or until soft and slightly charred.

  • Set aside and chop finely when cool enough

To make the soup

  • In a large pan fry onions with the oil into soft and slightly browning.

  • Add garlic and fry for a further minute, then add in the cumin & paprika.

  • Now add the lentils, stock, tomato purée, and harissa.

  • Simmer for 10 minutes, then add in the roast peppers and coconut milk, simmer for a further 10 minutes. Season well.

  • Drizzle with coconut yogurt or cream, and top with coriander and toasted seeds.

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Discuss this Recipe with Niki

Smoky Red Pepper & Lentil Soup | Rebel Recipes (10)

15 Responses

  1. Hi, I really want to make this soup but was wondering if I could use bottled roasted red pepper?


    1. Yes you can xx


  2. Smoky Red Pepper & Lentil Soup | Rebel Recipes (11)
    Oh my goodness! This was delicious. Definitely a keeper in my family. Super easy and so much flavour picked in a bowl. I am a huge fan of your recipes, because they all add up. Everything is right. Thanks for sharing your ideas and skills.


  3. Smoky Red Pepper & Lentil Soup | Rebel Recipes (12)
    We loved this, thank you!


    1. Very happy you liked!
      Much love, Niki xxx


  4. Smoky Red Pepper & Lentil Soup | Rebel Recipes (13)
    I am so grateful to you and this soup, my daughter has a lot of health problems and is a very fussy eater, soup has always been a no no. But I made this and I was amazed… She loved it, so much so she often asks for it. But it has also led to her now trying other soups and enjoying them also so thank you. And obviously we love it so it’s a bonus all round.



    1. Thats so wonderful to hear! x
      Much love, Niki xx


  5. Smoky Red Pepper & Lentil Soup | Rebel Recipes (14)
    So delicious!!! Used parsley & pumpkin seeds, absolutely delicious 🙂


    1. Hi Sophie
      Fantastic! sounds great
      Nikix xx


  6. Can you leave the coconut milk out?


    1. Hi Kerry
      Yes you can, you can use water, stock or plant based milk.


  7. What kind of pepper are you using?


    1. Hi Jeffrey
      I used red peppers – but you can use yellow or orange.
      My best
      Niki x


    2. Can you reheat this soup?


      1. Hi Julie
        Yes of course
        Much love, Niki xx


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Smoky Red Pepper & Lentil Soup | Rebel Recipes (2024)


Do you rinse lentils before making soup? ›

The other good news: Lentils don't need to soak as beans do (though you do need to sort and rinse them before cooking). Different types of lentils cook in different amounts of time. Red lentils are the fastest cooking and they dissolve as they cook and make for a smooth soup.

Why is my lentil soup not thick? ›

Cook It Longer

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

Do lentils soak up broth? ›

Lentils aren't rice—they don't need to absorb every last drop of cooking liquid. They're more like pasta: best cooked in an abundance of water or stock. Bring your liquid up to a boil, add your lentils, then turn down your heat to a simmer for at least 25-30 minutes.

Will lentils soften in soup? ›

If you're making a homey soup or stew, either regular green or brown lentils would be an excellent choice. Instead of holding their shape, they soften and become mushy as they cook. I like to add the dried lentils to a big pot of soup and let it simmer until they become tender, about 30 minutes.

What happens if you forgot to rinse red lentils? ›

The only risk you have after cooking is encountering small stones that may accidentally remain in the lentils but this is rare. The first time I made a lentil soup, I forgot to rinse the lentils. The worst I can say is that they tasted a little … old and dusty.

What happens if I forgot to rinse lentils? ›

However, forgetting to rinse them before adding them to your soup does not necessarily mean that the meal is unsafe to eat. Here are a few points to consider: Debris and stones: Rinsing lentils helps to remove any stones or foreign matter that may be present.

Can you overcook lentils in soup? ›

Yes, you can overcook lentils; they will become mushy. Much depends on the type of lentil you're using. Some cook quicker and hold their shape better than others. To avoid overcooking them, always follow the cooking directions in your recipe and use the type of lentils called for in the ingredient list.

Why is my lentil soup tasteless? ›

Maybe try adding some salt for better flavour. The only type of lentils you shouldn't have is raw lentils, since that would probably make you sick. What are some simple recipes with lentils that don't taste bland? I love lentil soup with different spice blends, like yellow curry or Harissa.

How do you fix bland lentil soup? ›

Since lentils are starchy, earthy in flavor, and can be on the bland side, there are many ways to make them flavorful, including by adding them into soup. When other ingredients are introduced that complement lentils like onions, garlic, spices, and lemon, the taste is out of this world.

Why did my lentil soup turn black? ›

the color change you've observed is from oxidation. If you want to prevent this, lay some plastic wrap over the surface of your lentils to prevent air from getting to them, or add some acid, like lime juice, to the recipe.

What can you add to lentils to make them taste better? ›

You can also add salt, aromatics like a halved onion, herbs, and spices to the pot before the lentils and the water, like beans, or wait until they're done cooking to flavor them.

What color lentils are best for soup? ›

I recommend using green or French green lentils because they hold their shape in the soup, adding satisfying texture. Brown lentils are also a fine option.

What is the secret to cooking lentils? ›

To cook, cover the lentils with plenty of water or stock—about 3 cups for each cup of dry lentils. Lentils swell in size, but they don't absorb the extra water; just drain them when they're done. Once you bring the liquid to a boil, cover the pan and reduce the heat to maintain a gentle simmer.

How do you thicken red lentil soup? ›

You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.

How long to rinse lentils before cooking? ›

Swish the water, drain, and repeat until the water runs clear. This usually takes six or seven rinses for red lentils, split peas and moong dhal, and as little as two for green or brown lentils.

Can you cook lentils without rinsing? ›

Do I Have To Rinse and Sort Before Cooking? It's highly recommended that you rinse and sort lentils before cooking them. Because of their small size, plus how they are grown and harvested, they are particularly prone to having bits of grit and chaff clinging to them.

What happens if you don't soak lentils before cooking? ›

Soaking naturally deactivates the harmful compounds and activates all the goodness of the seed and increases its nutritional value manifold. The process of soaking removes the gas-causing elements from the lentils. While legumes contain complex oligosaccharides, a type of complex sugar responsible for bloating and gas.


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