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Total time

30 minutes


  • ½ cup red lentils
  • 4 cups vegetable broth
  • 2 tablespoons dried onion flakes
  • 2 cloves garlic (quartered)
  • 1 cup roasted red peppers (from a jar)
  • sour cream (optional)


  1. Combine lentils, broth, onion flakes, and garlic in a small saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer for 20 minutes Remove from heat and let cool for 5 minutes. Transfer soup into blender pitcher and add roasted red peppers. Pulse until completely smooth. Season to taste with salt and pepper. Garnish with sour cream, if desired..
  2. View the recipe instructions at


Low carb

Contains allergens
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