Red Lentil, Carrot and Roasted Red Pepper Soup

READY IN: 30mins
Recipe by Hag chef

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

Top Review by Nora -e

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!

Ingredients Nutrition


  1. Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil.
  2. Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender.
  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. Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup.
  5. Taste to adjust any seasoning.
  6. Bring it back to a simmer.
  7. Serve with a dollop of sour cream, if desired.

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