Spicy Lentil Vegetable Soup

Name: Spicy Lentil Vegetable Soup
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 broccoli floret, chopped; 237 milliliters brown lentils; 1 carrot, sliced; 1 teaspoon dried rubbed sage; 1 green bell pepper; 1 Tbsp ground ginger; 1 Tbsp ground black pepper; 1 Tbsp olive oil; 1 onion, chopped; 1 red bell pepper; 1 Tbsp crushed red pepper flakes; 1 teaspoon dried thyme leaves; 473 milliliters vegetable broth; 710 milliliters water

Spicy Lentil Vegetable Soup requires approximately 1 hour and 30 minutes from start to finish. Watching your figure? This gluten free and vegan recipe has 302 calories, 18g of protein, and 5g of fat per serving. This recipe serves 4. This recipe covers 38% of your daily requirements of vitamins and minerals. It works well as a main course. A mixture of rubbed sage, thyme leaves, ground pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. Autumn will be even more special with this recipe.

Instructions

Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.

Ingredients you will need

Peppers

Seeds

Ribs

Equipment you will use

Baking Sheet

Bake in the preheated oven until limp, 30 to 40 minutes. Turn the peppers over halfway through cooking. Once ready, place the peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop the peppers

Ingredients you will need

Peppers

Wrap

Equipment you will use

Plastic Wrap

Oven

Bowl

Meanwhile, bring the water and lentils to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes.

Ingredients you will need

Lentils

Water

Equipment you will use

Sauce Pan

Drain, rinse, and set aside.

Heat the olive oil in a large saucepan over medium heat. Stir in the carrot, onion, and broccoli; cook and stir until the onion has softened, about 5 minutes.

Ingredients you will need

Olive Oil

Broccoli

Carrot

Onion

Equipment you will use

Sauce Pan

Pour in some of the vegetable broth, cover, and steam the vegetables until tender.

Ingredients you will need

Vegetable Broth

Vegetable

Pour in the remaining vegetable broth and chopped peppers; season with the red pepper flakes, ginger, black pepper, thyme, and sage. Simmer until the flavors come together and the vegetables are very tender, about 20 to 30 minutes.

Ingredients you will need

Red Pepper Flakes

Vegetable Broth

Black Pepper

Vegetable

Peppers

Ginger

Thyme

Sage

Add water if needed to maintain your desired consistency. Stir in the cooked lentils until hot.

Ingredients you will need

Cooked Lentils

Water

If desired, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Ingredients you will need

Soup