Roasted Red Pepper and Lentil Soup Recipe [Vegan & Gluten Free]

Roasted Red Pepper and Lentil Soup

Hey Love Bees! 🐝

Today’s recipe is an ode to one of the best soups I’ve ever tasted; a deliciously thick roasted red pepper soup, that I had one winter in Canada. 

I remember it well. It was a bitterly cold night, and (after enduring hours of interrogation at the airport – I have no idea why!) I finally arrived at my budget hotel in Toronto. 

This was 12 years ago, and back then being gluten-free was a lot more difficult than it is today. I was absolutely famished, but I soon realised that there was nothing on the menu that I could eat. My heart sank, but then, the kind chef took pity on me and offered to make me some soup. (Even though the kitchens were closing!) 

The soup arrived in an understated polystyrene cup, and, as grateful as I was to have it, I didn’t have the highest hopes for it.

Then I tasted it, and I was absolutely blown away! It was thick, rich and incredibly tasty – like no soup I’d ever had before! 

That soup turned out to be the silver lining, to what was an otherwise very stressful (and humiliating) day.

Later, when I got home, I was excited to try and recreate it – and I’ve been enjoying making (and slurping!) this incredible soup ever since! 

I hope you enjoy it as much as I do!

Roasted Red Pepper and Lentil Soup

Roasted Red Pepper and Lentil Soup

To make this soup, first, preheat your oven to 200℃ (392℉). Then wash and slice approximately 4 red bell peppers (400g) into 1-1.5 inch wide pieces.

Place them on a lined baking tray, season with a little salt and pepper and roast for 30 minutes.

Roasted Red Peppers

While the peppers are roasting, thoroughly rinse and then simmer your red lentils. (This recipe calls for 2 cups of cooked red lentils, however, I always like to make up more than this, so that I can use them in curries, stews and sauces throughout the week).

When the red peppers and lentils are cooked, whip out your blender (or food processor) and into it, place 2 cups of cooked red lentils, your roasted peppers, 1 cup of vegetable stock (I like to use Marigold Low-Salt Vegetable Bouillion), 4 tablespoons of tomato puree, 4 tablespoons of single soya cream, 2 tablespoons of lemon juice, 2 tablespoons of nutritional yeast, 4 teaspoons of paprika, 2 teaspoons of garlic granules, 1/2 a teaspoon of cayenne pepper and 1/4 of a teaspoon of salt. 

Blitz until smooth, then gently reheat in a pan.

Finally, garnish with parsley and black pepper, and enjoy!

Roasted Red Pepper and Lentil Soup
Serves 3
A deliciously thick roasted red pepper and lentil soup, that's vegan and gluten-free!
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
  1. 400g red bell pepper (approx. 4 medium-sized peppers)
  2. 2 cups cooked red lentils
  3. 1 cup vegetable stock
  4. 4 tbsp tomato puree
  5. 4 tbsp single soy cream
  6. 2 tbsp nutritional yeast
  7. 2 tbsp lemon juice
  8. 4 tsp ground paprika
  9. 2 tsp garlic granules
  10. 1/2 tsp cayenne pepper
  11. 1/4 tsp salt
  12. A little parsley and black pepper to garnish
  1. Preheat your oven to 200℃ (392℉)
  2. Wash and cut peppers into 1-1.5" slices. Place across a lined baking tray, season with a little salt and pepper, and bake for 30 minutes.
  3. When the peppers have roasted, place them into a blender or food processor, along with the cooked red lentils, vegetable stock, tomato puree, soy cream, nutritional yeast, lemon juice, ground paprika, garlic granules, cayenne pepper and salt.
  4. Blitz until smooth, gently reheat if needed and garnish with parsley and black pepper. Enjoy!
Earth Foods Nutrition
Roasted Red Pepper Soup | Vegan and Gluten Free Recipe!

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  1. Aw that is so kind of them to create a soup off the menu so that you could have something to eat. I am a vegetarian but eat a lot of vegan food so I really love the sound of this pepper and lentil soup! Pinned! x

  2. I always enjoy learning new recipes and this roasted red pepper and lentil soup looks so delicious and hearty. I am adding this to my soup recipe collection and I will make some this week.

  3. I’m a closet fan of soup in a polystyrene cup! Some of the best soups I’ve had have been in them! Love lentil soup and the addition of roasted red peppers must really make it exciting .

  4. I think this sounds so perfect right now giving the fact it’s raining where I am. I love the combination of red pepper mixed with the lentils and added heat from the cayenne pepper.

  5. What a beautiful colour and flavoured soup. I love adding lentils to soups to make them more filling and to add some protein.

  6. There’s something so satisfying about making your own soup from scratch. Will definitely be bookmarking this for an attempt in the future! 🙂 xo

  7. Up until around 6 months ago, I would never eat lentils and always said I didn’t like them. I have no idea why as I now realise they are do delicious!! Teaming that up with roasted red peppers, it sounds like you have a total winner on your hands. Thankyou for yet another great recipe.

  8. I have never tried this combination in soups, but I do love the taste of roasted pepper and I can imagine the fragrant flavour it gives to it. It’s definitely a great warming soup for winter.