Name: Roasted Pepper and Lentil Soup
Yield: 4 servings

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Recipes

Roasted Pepper and Lentil Soup

Savor this creamy, gut-friendly roasted pepper and lentil soup—vegan, dairy-free, and perfect for IBD diets.

Prep:

20 minutes plus minimal 4 hours for soaking beans

Cook:

40 minutes

4 servings

Medium

Save

Bowl of roasted pepper and lentil soup garnished with fresh parsley

Ingredients

4 Red peppers, roasted

2 Poblano peppers, roasted

1 Head of garlic, roasted

2 Leeks, chopped

6 cups vegetable Broth

2 TBSP tomato paste

1 cup dry red lentils, soaked

3 TBSP olive oil

1 can of coconut milk

1 TBSP sherry vinegar

1 TBSP honey

Juice from 1 lemon

½ tsp cumin

½ tsp smoked paprika

Fresh parsley for garnish

Cracked pepper for garnish

4 Red peppers, roasted

2 Poblano peppers, roasted

1 Head of garlic, roasted

2 Leeks, chopped

6 cups vegetable Broth

2 TBSP (30 ml) tomato paste

1 cup dry red lentils, soaked

3 TBSP (45 ml) olive oil

1 can of coconut milk

1 TBSP (15 ml) sherry vinegar

1 TBSP (15 ml) honey

Juice from 1 lemon

½ tsp (2.5 ml) cumin

½ tsp (2.5ml) smoked paprika

Fresh parsley for garnish

Cracked pepper for garnish

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Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Flares

Strictures

Recipe PDF

Instructions

Place one cup of dry red lentils in a bowl and cover with water. Let soak for at least 4 hours or overnight.
Preheat oven to 425 °F (218°C)
De-stem and de-seed the red peppers and poblano peppers. Chop off the top of a head of garlic. Drizzle olive oil and roast in the oven for 20-25 minutes until slightly charred.
While veggies are roasting, heat 2 TBSP (30 ml) of olive oil in a Dutch oven. Sauté leeks for 5 minutes.
Add vegetable broth and tomato paste, stir, and bring to a light boil.
Drain the soaked lentils and add them to the pot. Boil for 5 minutes, then turn the heat down to a low simmer.
Once cooled enough to handle, chop the roasted peppers and garlic and add them to the pot.
Add the coconut milk, lemon, vinegar, honey, cumin and paprika. Stir to incorporate well. Turn off the heat.
Once the soup is cool enough, use an immersion blender or transfer to a high-speed blender to purée.
Garnish with fresh parsley, cracked pepper and a dash of paprika. Enjoy warm or cold!