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    You are in: Home / Recipes / Red Lentil, Carrot and Roasted Red Pepper Soup Recipe
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    Red Lentil, Carrot and Roasted Red Pepper Soup

    Red Lentil, Carrot and Roasted Red Pepper Soup. Photo by Hag chef

    1/1 Photo of Red Lentil, Carrot and Roasted Red Pepper Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Hag chef's Note:

    I made this soup by experimenting with ingredients I had on hand. It turned out to be very tasty! It is also very healthy.

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    Units: US | Metric


    1. 1
      Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil.
    2. 2
      Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender.
    3. 3
      Use an immersion blender, and puree the soup until no lumps remain, or puree in batches in a food processor or blender. (careful, it's hot!).
    4. 4
      Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup.
    5. 5
      Taste to adjust any seasoning.
    6. 6
      Bring it back to a simmer.
    7. 7
      Serve with a dollop of sour cream, if desired.

    Ratings & Reviews:

    • on August 24, 2006


      We enjoyed this meal. We added a cup of vegetable broth and extra milk and used black pepper instead of white pepper. I did not puree it either. The aroma was also very delicous!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Red Lentil, Carrot and Roasted Red Pepper Soup

    Serving Size: 1 (408 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 322.3
    Calories from Fat 67
    Total Fat 7.5 g
    Saturated Fat 4.0 g
    Cholesterol 18.0 mg
    Sodium 760.0 mg
    Total Carbohydrate 45.3 g
    Dietary Fiber 17.7 g
    Sugars 6.7 g
    Protein 19.7 g

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