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Roasted Yellow Pepper and Lentil Soup ~ this light bright soup made with bell peppers and lentils makes a wonderful starter or light meal, just add a crisp salad and a warm loaf of bread!

Total time

0 minutes


  • 2 large yellow bell pepper, seeded and quartered
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 small yellow onion
  • 1 large garlic clove (minced)
  • ½ cup yellow lentils (rinsed)
  • 3 cups chicken stock (or use vegetable stock)
  • 1 large carrot, peeled and sliced
  • 1 small jalapeno, seeded and minced
  • ¼ tsp Saffron
  • ½ cup half and half
  • ½ tsp roasted cumin
  • salt and fresh cracked pepper
  • yogurt or sour cream for garnish


  1. Set oven to 450 degrees F.
  2. To roast the peppers, cut them in quarters, seed them and brush lightly with olive oil. Roast on a baking sheet until slightly charred and softened, about 15 minutes.
  3. In a large heavy-bottomed pot, heat the olive oil and butter and saute the onions and garlic for a few minutes. Add the lentils, jalapeno, saffron, cumin, salt and pepper and broth. Bring to a boil, then turn down the heat and simmer for about 30 minutes.
  4. Puree the soup until smooth in a blender, food processor, or with an immersion blender. Add the half and half, and bring back up to a simmer. Check the seasoning, and serve with a dollop of sour cream and some crusty brown bread.

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