Warming roasted red pepper lentil soup recipe ready in 30 minutes

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Roasted red pepper lentil soup ready in 30 minutes

The image below is the weather that’s headed my way (and may be it’s headed your way too).

This is what I’m going to do about it…


I’m making soup…

 Warming roasted red pepper and lentil soup recipe ready in 30 minutes


This is a version of my mom’s 30-minute soup recipe that she found in a grocery store magazine a while back.  It literally takes half an hour to make so is a popular meal in our house. And my kids love it.

I’m a fan of soup, especially thick and hearty concoctions. They’re warming and filling and that’s important when a snow bomb is headed your way.

Tomato-based soups are my favourite but the acidity of canned tomatoes can often use a little taming. That’s where the molasses comes in. It takes the edge off and adds great complexity and flavour. It’s a sweet with oomph.

This is the kind of soup  that you can make your own. Cook the base (which is delicious on its own, by the way) and then add a few more ingredients depending on your mood. Sometimes I go the Mexican route and sometimes I’m more in the mood for Moroccan flavours.

warming roasted red pepper lentil soup recipe

If you prefer a thinner soup play with the amount of broth to get the consistency that works for you. Or add extra tomatoes. This is soup afterall. Very forgiving.

Mom’s roasted red pepper lentil soup recipe

  • 2 Tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • Pinch of crushed red pepper
  • 1 can (28 oz) of crushed tomatoes or jar of strained tomatoes
  • 2-4 cups vegetable broth or water
  • 1 jar of roasted red peppers, rinsed and finely diced (about 1 ½ cups worth)
  • 1 bay leaf
  • 3/4 cup dried red lentils
  • ½ Tbsp Grandma Fancy Molasses
  • 2 tsp dried oregano
  • Sea salt to taste
  • Squeeze of lemon



  • ½ tsp cumin
  • 1 tsp paprika
  • Pinch of smoked paprika
  • 1 1/2 cups cooked white beans
  • 2 generous handfuls of baby spinach
  • ¼ cup chopped cilantro or parsley


  • ½ Tbsp chili powder
  • ½ tsp cumin
  • 1 ½ cups frozen corn
  • Handful of chopped cilantro


  1. In a large pot over medium heat saute the onion in the oil until just starting to brown.
  2. Add the garlic, crushed red pepper, tomatoes, broth, and bay leaf.
  3. Stir and bring to a gentle boil.
  4. Add the red peppers and the lentils and bring to the boil again. Stir often.
  5. Once the lentils are cooked add the molasses and oregano.
  6. Season with salt and a squeeze of lemon.
  7. Eat as is or add the Moroccan extras or the Mexican.
  8. Heat just until additional ingredients are warmed through.
  9. Serve immediately.

Saute the onions just until they start to brown:

sauted onions

Crushed red pepper adds a nice heat to the base:

red peppers

The core seaasonings, paprika, molasses and fresh cilantro, add great depth to the flavour:

Paprika, molasses and fresh cilantro

Navy beans are my favourite addition to this soup. Soak and cook your own for better flavour and texture. (Extras can be frozen so you have them on hand whenever you need them).

navy beans for roasted red pepper lentil soup

One more thing…

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12 thoughts on “Warming roasted red pepper lentil soup recipe ready in 30 minutes

  1. Kathy Walsh says:

    Hi I think I’d like to try the Mexican variation looks very yummy. The only thing I’m not liking is the roasted red peppers I’ll take them any other way just not roasted. Can I just add fresh diced red peppers? Can’t wait to try this.
    Thanks Kathy.

    1. Bridget Oland says:

      Hi Kathy, The soup would be delicious with fresh red peppers. You could just sauté them a bit at the beginning, along with the onions. Enjoy!

  2. david says:

    Can I have your latest recipe book mailed to me?
    Big Fan!
    2800 Courtice Rd.#57,
    Courtice,Ontario,Canada L1E2M6

    1. Bridget Oland says:

      Hi David, We’d be happy to mail you a copy of our Family Favourites cookbook. Watch for it in the mail over the next couple of weeks.

  3. Pearl Grewal says:

    with regards to lentils; I was always taught to soak my lentils overnight. They cook quicker.

    1. Bridget Oland says:

      Hi Pearl, I agree that most lentils are best soaked but the red lentils are split and tiny so cook up quickly without soaking. Although you could still soak them…

  4. Bonnie says:

    Just made this and the flavor is wonderful. However, it took me a long time to make. I did roast the peppers myself, not using the bottled. I boiled my lentils awhile as the onions, garlic, etc. simmered but they are still quite hard. They are a mixture (from Costco), not just red lentils. Any suggestions about the lentils?

    1. Bridget Oland says:

      Hi Bonnie, I love the idea of using a variety of lentils. If you simmer the soup a while longer the lentils should cook through. You might need to add more broth though, since the lentils will continue to absorb liquid.

  5. margaret says:

    I cooked up a dutch oven of this soup last week planning to freeze most of it, but I’m still eating it and I’m not sure any of it is going to make it as far as my freezer! I ended up adding a can of Romano Beans I happened to have, and half a package of frozen spinach that needed using up, and spicing it with Ras El Hanout which I bought in Marrakesh some years ago, and have discovered a bit of periodic simmering does this soup no harm whatsoever! I found it a bit tomatoey, so I’ve been smoothing out the acidity with a bit of milk. Yum!
    I’ve already put all of the above on my shopping list – except for the smoked paprika, which I didn’t have but have already bought – so I can make another batch soon! Thanks…

    1. Bridget says:

      Hi Margaret,
      Your version sounds delicious and I appreciate that you took the time to tell me about it. Don’t you just love a soup recipe that is so adaptable?!

  6. edie rossirer says:

    Wonderful recipes I love molasses and enjoy new ways of using it…thank you

    1. Bridget says:

      Hi Edie,
      Glad you like them. Enjoy!

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