Roasted Yellow Pepper and Lentil Soup

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Roasted Yellow Pepper and Lentil Soup ~ this light bright soup made with bell peppers and lentils makes a wonderful starter or light meal, just add a crisp salad and a warm loaf of bread!

The inspiration for this roasted yellow pepper and lentil soup came from something as simple as a color. These yellow peppers echo the golden tones of the last leaves dangling from the trees these days.

Adding yellow lentils makes this soup hearty enough for dinner.

The original recipe called for char roasting the peppers over the gas flame on the stove, or under the broiler.  My kitchen filled with smoke when I tried to broil/char the oiled peppers, so I ended up cutting them in quarters and roasting them at 450 for about 15 minutes.  I left the skin and the charring on.

This roasted yellow pepper and lentil soup is a nice change from all the squash soups popular right now.  Honestly although I love winter squash, I don’t like the sweetness that a lot of these soups have going on.  Sweet and soup just don’t mix in my mind.

The jalapeno lends an unexpected heat to the otherwise laid back flavors.

Lentils are an ancient food source — and one of our earliest domesticated crops.  I’m loving lentils this season because they cook up in the same time as veggies do. No soaking, just rinse and go, and they’re lighter and less starchy than most dried beans.

They come in lots of colors and sizes, too, so don’t settle for those gray ones that come in the huge bags by the rice. (How many times have you found one of those stuffed at the back of your cupboard?)  It’s worth visiting the pricier specialty/whole foods stores once in a while to stock up of interesting varieties if your regular supermarket doesn’t carry them.

*Adapted from Running with Tweezers

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3.25 from 4 votes

Roasted Yellow Pepper and Lentil Soup


  • 2 large yellow bell pepper seeded and quartered
  • 1 tbsp. butter
  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 1 large garlic clove minced
  • 1/2 cup yellow lentils rinsed
  • 3 cups chicken stock or use vegetable stock
  • 1 large carrot peeled and sliced
  • 1 small jalapeno seeded and minced
  • 1/4 tsp. saffron
  • 1/2 cup half and half
  • 1/2 tsp roasted cumin
  • salt and fresh cracked pepper
  • yogurt or sour cream for garnish


  • Set oven to 450 degrees F.
  • To roast the peppers, cut them in quarters, seed them and brush lightly with olive oil. Roast on a baking sheet until slightly charred and softened, about 15 minutes.
  • In a large heavy-bottomed pot, heat the olive oil and butter and saute the onions and garlic for a few minutes. Add the lentils, jalapeno, saffron, cumin, salt and pepper and broth. Bring to a boil, then turn down the heat and simmer for about 30 minutes.
  • Puree the soup until smooth in a blender, food processor, or with an immersion blender. Add the half and half, and bring back up to a simmer. Check the seasoning, and serve with a dollop of sour cream and some crusty brown bread.


Don’t forget to pin this roasted yellow pepper and lentil soup!

Roasted Yellow Pepper and Lentil Soup ~ this light bright soup made with bell peppers and lentils makes a wonderful starter or light meal, just add a crisp salad and a warm loaf of bread! #yellowpeppers #soup #lentils #roastedvegetables #healthysoup #roastedpeppers #lentilsoup #comfortfood #glutenfree #vegetarian #dinner #easydinner #lunch #healthylunch

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  • Reply
    January 28, 2018 at 1:24 pm

    When do you put the half and half in?

    • Reply
      January 28, 2018 at 1:47 pm

      Hi Elena, you would add the half and half after pureeing the soup.

  • Reply
    November 17, 2011 at 1:44 pm

    This looks perfect! Everything about this post is making me happy. Chile and squash, yes please. I need to try that soon. The bowl in your final shot is just lovely too. Oh, and the smoke filled kitchen? Something tells me the oil had something to do with that. 😛

  • Reply
    November 16, 2011 at 7:32 pm

    Soup? Yes! Lentil soup + chili? Triple yes!!! This is a perfect comfort soup to me, Sue! 🙂

  • Reply
    Britne @ Shabbott's Habits
    November 16, 2011 at 7:04 pm

    What a fantastic looking soup! I love the vibrant yellow colors. I’ve never made a lentil soup where you puree the lentils, but it makes total sense. I can’t wait to try this out! Thanks so much for sharing.

  • Reply
    November 16, 2011 at 4:10 pm

    Were you or are you a food stylist? Your photos make me hungry and inspired to both cook and shop! I love this recipe…partly because of the colors!

  • Reply
    November 16, 2011 at 11:33 am

    That picture made me realize how badly I need to make roasted peppers. I love how you took the yellow color and ran with it. I’m bookmarking this soup to try out. I love lentils and creamy soups.

  • Reply
    November 16, 2011 at 12:50 am

    I love the blue bowl too- you have a way with colors. This soup sounds and looks delicious!

  • Reply
    Sarah (Snippets of Thyme)
    November 15, 2011 at 10:14 pm

    More soup recipes for us the better. I love roasting the veggies before making the soup. Roasting carrots are in the oven right now! I must say I really covet that adorable blue bowl you have.

  • Reply
    sarah @ two tarts
    November 15, 2011 at 8:46 pm

    I love the color of this – and I agree with you on not loving sweetness in soups.

  • Reply
    November 15, 2011 at 8:08 pm

    Looks delicious! I’m very much into soups right now.

  • Reply
    Jane and Lance Hattatt
    November 15, 2011 at 4:08 pm

    Hello Sue:
    Goodness knows what we should live on throughout the chilly days of autumn and winter if it were not for soup. This looks so beautifully colourful and lentils are a favourite with us. A winner!

  • Reply
    Yummy Mummy
    November 15, 2011 at 3:58 pm

    Lentil soup is a family favorite in our house. Yours looks so yummy with the peppers!

  • Reply
    hostess of the humble bungalow
    November 15, 2011 at 3:26 pm

    We have a soup club at work and this one looks perfect!