An easy, homemade vegan red pepper and red lentil soup that's perfect for a hearty lunch or dinner and it freezes well too.

Hearty Vegan Red Pepper and Red Lentil Soup Recipe

Name: Hearty Vegan Red Pepper and Red Lentil Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 portions
Cuisine: British
Ingredients: 1 tablespoon olive oil; 1 large onion, finely chopped; 2 large cloves garlic, finely grated or crushed; 2 red bell peppers, de-stalked, de-seeded and finely diced; 2 medium carrots, peeled and finely chopped; 1 medium sweet potato, peeled and finely chopped; 400g (2 cups) red lentils, rinsed well; 2 teaspoons paprika; 1 teaspoon cumin; 1 teaspoon dried oregano; 1 teaspoon chilli flakes (optional); 2 ½ tablespoons sundried tomato paste (or tomato puree); 400g (14 oz) tinned chopped tomatoes; 1½ litres (6⅓ cups) vegetable stock (I use 3 vegetable stock cubes); a good grinding of salt and black pepper

I know it's still technically summer, but the temperatures are beginning to drop and I'm ready for some homemade soups again after all the light summery dishes.

My latest soup is this red pepper and red lentil soup.

It got a big thumbs up from my husband and son and it's packed with flavour and really hearty and filling.

Low calorie too, which is no bad thing if you are trying to be healthy or to lose some weight (yes I'm being good right now and trying to watch what I eat).

And of course, it freezes well.

Why you'll love this soup

Here are a few reasons why I think you are going to really enjoy this red pepper soup.

It's full of flavour - and has a kick from the chilli (although that's optional)
Includes four vegetables and red lentils - which also count as one of your five a day
Healthy option
Low-calorie and low-fat
It's gluten-free, dairy-free, plant-based and vegan
Made with simple ingredients
It freezes well

A pot of homemade red pepper lentil soup.

What you need to make this filling homemade lentil soup

Here are the simple ingredients you need to make this easy lentil soup.

Olive oil - or other mild oil
Onion - white onion or red onion
Garlic - add extra if you love the stuff
Red peppers - red bell peppers
Carrots
Sweet potato
Red lentils - a good plant-based protein
Chopped tomatoes - tinned tomatoes are fine
Sundried tomato paste - you could add tomato puree (tomato paste, but the sundried tomato paste is rather delicious
Paprika - I use mild but you can use hot smoked paprika
Cumin - for warmth
Dried oregano
Chilli flakes - for a bit of a kick (optional)
Vegetable stock cubes - or homemade vegetable broth
Salt & black pepper

You'll find the full printable recipe with ingredients, method, notes and nutritional values at the bottom of this page after the step-by-step photos.

Either keep reading, scroll down or use the jump to recipe post at the top of this page.

Fresh herbs

If you are adding fresh herbs, they are best added at the end of cooking, when you're making a soup or added as you serve the soup to keep that wonderful fresh flavour.

Fresh basil works really well with the Mediterranean flavours in this lentil soup.

I always have a pot on my window sill.

Small tip:

Pluck leaves from the top of the basil plant to help it become bushy rather than tall and scrawny and water the bowl the pot is sitting in rather than the soil.

It likes lots of water but to drink it as it needs it and not be drowned in water.

Protein-packed red lentil and red pepper soup - dairy-free, plant-based, vegan.

To blend or not to blend

This easy red lentil soup is very hearty and quite chunky in texture too.

You can eat it as it is or blend it.

Sometimes kids or other fussy eaters prefer a smooth soup.

I like to use a stick blender and partially blend it, but it's up to you and how your family prefer their soup.

Storing soup

If you're not serving this soup all in one go, and you are unlikely to unless you have a big family as it makes quite a few portions, you will want to chill or freeze some of it.

Chilling some in the fridge? Spoon it into an airtight container and leave it with the lid off until cool, then secure the lid.

Store it in the fridge for 4-5 days and reheat before serving.

Chill before freezing too.

Freeze portions in labelled freezer bags or containers for 3-4 months.

Defrost it in the fridge before reheating.

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An easy, homemade vegan red pepper and red lentil soup that's perfect for a hearty lunch or dinner and it freezes well too.

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How to make homemade Red Pepper and Red Lentil Soup

A step-by-step photo guide followed by a full printable recipe.

Step 1

In a large pot, saute the onion, garlic and red pepper.
Add the carrots and red pepper and cook gently on a low to medium heat for 10 minutes until starting to soften.
If it starts to catch on the bottom of the pot, add a splosh of water and stir regularly.

Step 2

Add your rinsed lentils to the pot, then add your spices and herbs.
Next, add the tomato and paste and season with salt and pepper.

Step 3

Add the stock and cook until the lentils are soft and the soup has thickened.
Serve right away or you can blend or partially blend it first, depending on your preference.
Enjoy!

soup, lentil soup, vegan lentil soup, red pepper lentil soup, dairy-free lentil soup

Dinner, Lunch

British

Yield: 8 portions

Author: Jacqueline Meldrum