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Lentil, Tomato and Roasted Pepper Soup

I love lentils because they are a great source of protein. This rustic soup is so easy to make. It’s wonderful because you can throw it together quickly for not much money and it makes a lot so you can feed a houseful. You can be creative with this basic recipe; add beef tips or chicken if you want. I used vegetable stock here, but beef or chicken stock is delicious too.


  • 1 yellow onion, coarsley chopped
  • 2 cups dried lentils
  • 1 12-ounce roasted red peppers
  • 1 14 1/2-ounce can tomato sauce
  • 32 fluid ounces vegetable stock
  • 4 tablespoons crushed garlic
  • 1 tablespoon thyme
  • 4 tablespoons parsley
  • 3 cups celery, chopped
  • 1/4 cup olive oil
  • 1 tablespoon salt
  • 2 14 1/2-ounce cans whole tomatoes, chopped
  • 1 fresh habenero pepper, minced


  1. Soak lentils for one hour. Drain and rinse.
  2. Heat olive oil in a stock pot. Add the celery, onion, garlic. Sauté until softened and the onions are translucent.
  3. Add the lentils, vegetable stock, tomatoes, tomato sauce, and habanero pepper.
  4. Season with salt and fresh herbs.
  5. Cover and cook for 30 minutes.