Lentil and Sweet Red Pepper Soup with Cumin and Black Pepper Recipe

Name: Lentil and Sweet Red Pepper Soup with Cumin and Black Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lentils (preferably small); 1 fresh flat-leaf parsley sprig, finely chopped (including stem); 1 Turkish bay leaf or 1/2 California bay leaf; 2 cups chicken broth; 2 cups water; 24 whole black peppercorns; 1/4 teaspoon cumin seeds; 4 tablespoons extra-virgin olive oil; 1/2 cup finely diced red bell pepper; 1/4 cup finely diced carrot; 1/4 cup finely diced celery; 1/4 cup finely chopped onion; 2 garlic cloves, chopped

Servings: persons

1 cup lentils (preferably small)
1 fresh flat-leaf parsley sprig, finely chopped (including stem)
1 Turkish bay leaf or 1/2 California bay leaf
2 cups chicken broth
2 cups water
24 whole black peppercorns
1/4 teaspoon cumin seeds
4 tablespoons extra-virgin olive oil
1/2 cup finely diced red bell pepper
1/4 cup finely diced carrot
1/4 cup finely diced celery
1/4 cup finely chopped onion
2 garlic cloves, chopped

1
Simmer lentils with parsley, bay leaf, broth, and water in a 4-quart saucepan, uncovered, until tender, 30 to 40 minutes.
2
While lentils are cooking, coarsely grind peppercorns with cumin using a mortar and pestle or an electric coffee/spice grinder.
3
Heat 1 tablespoon oil in a 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook bell pepper, stirring, until golden, about 5 minutes.
4
Add spices and cook, stirring, 1 minute.
5
Add carrot, celery, onion, garlic, and remaining 3 tablespoons oil and cook, stirring, until carrot is tender, about 8 minutes.
6
Stir in lentil mixture and discard bay leaf.
7
Puree 1 cup soup in a blender until smooth (use caution when blending hot liquids).
8
Stir puree into remaining soup and reheat over moderate heat, stirring.
9
Season soup with salt and pepper.
10
If soup seems too thick, thin with water to desired consistency.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup lentils (preferably small), 1 fresh flat-leaf parsley sprig, finely chopped (including stem), 1 Turkish bay leaf or 1/2 California bay leaf, 2 cups chicken broth, and more.

Yes, Lentil and Sweet Red Pepper Soup with Cumin and Black Pepper falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil and Sweet Red Pepper Soup with Cumin and Black Pepper

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