Roasted Red Pepper Red Lentil Soup With Zucchini Corn Relish Recipe

Ever since I first tried this vibrant lentil soup topped with a zesty zucchini corn mix, I’ve been hooked on its homey, bold flavors and the way it makes even a gloomy day feel a little brighter.

So here’s how i make it: I start by heating 2 tbsp olive oil in a big pot over medium heat. Then i toss in 1 chopped medium yellow onion and 3 minced garlic cloves, stirring them until the onion softens up, which takes about 3-5 minutes. Next i add 1 large roasted red bell pepper (if you are using the jarred kind, you gotta drain it first) and stir for another minute so the flavours really blend in.

After that, i mix in 1 cup of dried red lentils (that i rinsed first), 1 can diced tomatoes, and 4 cups of vegetable broth. Now i sprinkle in 1 tsp smoked paprika and 1/2 tsp ground cumin, then add salt, black pepper, and a pinch of red chili flakes if you like a little burn. I bring it all to a boil, then lower the heat and let it simmer for about 25 minutes until the lentils are nice and tender.

While the soup is simmering, i heat 1 tbsp olive oil in another skillet over medium-high heat. I add 1 diced medium zucchini, 1 cup corn kernels (either fresh or thawed if frozen) and 1 small finely chopped red onion. I sauté them for 5-7 minutes until they get a bit tender but still keep a bit of crunch. Then i stir in 1 tbsp lemon juice and season with salt and pepper.

When the soup is done, i sometimes use an immersion blender to blend part of it if i feel like it should be thicker, leaving some chunks for texture if i prefer it that way. Finally, i spoon the soup into bowls, top it off with the zucchini corn mix, and garnish with a handful of chopped fresh basil or cilantro if i’m feeling extra. Enjoy your meal!

I love my roasted red pepper red lentil soup coz it mixes a rich blend of garlic, onion, and roasted red bell pepper with lentils, diced tomatoes and smoked paprika. I top it with a zucchini corn relish made with red onion, corn, olive oil and lemon juice for zing.

Ingredients

• Red lentils offer plenty of fiber and protein, boost nutrition, filling and hearty.
• Roasted red bell peppers add a sweet smoky flavor along with vitamin C, really tasty.
• Zucchini and corn combine crunch with natural sweetness, providing fiber and vitamins.
• Diced tomatoes deliver a tangy, juicy burst that contributes antioxidants and rich umami.
• Garlic intensifies overall flavor, fighting inflammation and boosting heart health naturally.

Ingredient Quantities

• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 large red bell pepper, roasted peeled and chopped (or about 12 oz jarred roasted red peppers, drained)
• 1 cup dried red lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• A pinch of red chili flakes (optional for a bit of heat)
• 1 medium zucchini, diced
• 1 cup corn kernels (fresh or thawed frozen)
• 1 small red onion, finely chopped
• 1 tbsp olive oil (for the relish)
• 1 tbsp lemon juice
• Salt and pepper to taste (for the relish)
• A handful of chopped fresh basil or cilantro (optional for garnish)

How to Make this

1. Heat 2 tbsp olive oil in a large pot over medium heat then add the chopped yellow onion and minced garlic. Stir sometims until the onion gets soft, about 3-5 minutes.

2. Add the roasted red bell pepper (if you’re using jarred, drain it first) and stir for another minute so the flavors mix well.

3. Next, toss in the red lentils, diced tomatoes, and vegetable broth. Stir all together.

4. Sprinkle in the smoked paprika, ground cumin, a pinch of red chili flakes (if you like heat), salt and black pepper to taste. Bring it to a boil.

5. Once boiling, lower the heat and let it simmer for about 25 minutes until the lentils are tender.

6. While the soup is cooking, heat 1 tbsp olive oil in a separate skillet over medium-high heat. Add the diced zucchini, corn kernels, and finely chopped red onion.

7. Sauté the ingredients in the relish for 5-7 minutes until they get a bit tender but still keep some crunch, then stir in the lemon juice and season with salt and pepper.

8. After the soup has simmered, you can use an immersion blender to partially blend the soup if you want a thicker texture, leave some chunks if you prefer it chunky.

9. Taste the soup and adjust the salt and pepper if needed.

10. Spoon the soup into bowls, top with a generous layer of zucchini corn relish, garnish with chopped fresh basil or cilantro if you like, and serve hot. Enjoy your meal!

Equipment Needed

1. Large pot for the soup
2. Skillet for the zucchini corn relish
3. Immersion blender (or regular blender) to partially puree the soup
4. Knife and cutting board for chopping onions, garlic, red bell pepper, zucchini, and red onion
5. Measuring spoons and cups for the oils, spices, broth, and lentils
6. Colander for draining the jarred roasted red peppers (if needed)
7. Stirring spoon for mixing the ingredients while cooking
8. Bowls and serving utensils for serving the meal

FAQ

• Q: Can I use jarred roasted red peppers if I don’t have fresh ones?
  A: Yeah, you can totally use jarred roasted red peppers. Just be sure to drain them well befor you add them to the soup so the consistency stays right.
• Q: How long does the soup need to simmmer?
  A: It should simmmer for about 25-30 minutes. That gives time for the lentils to get tender and the flavors to blend together.
• Q: Can I add other veggies to this soup?
  A: Sure, feel free to experiemnt with extra veggies like carrots or spinach. Its a really flexible recipe that you can make your own.
• Q: Is this soup vegan?
  A: Yup, its 100% vegan so its a good choice if you’re looking for a plant-based meal.
• Q: What if I dont have smoked paprika?
  A: If you dont have smoked paprika you can use regular paprika, but it might not have that deep smoky flavor that makes it super tasty.

Roasted Red Pepper Red Lentil Soup With Zucchini Corn Relish Recipe Substitutions and Variations

• For the 2 tbsp olive oil, you could use avocado oil or even coconut oil if you like a hint of sweetness in the dish.
• If you dont have red lentils, try substituting with green or brown lentils. They might take a bit longer to cook, but they work just fine.
• Instead of a roasted red bell pepper, you can use fire-roasted tomatoes to get that smoky flavor without the extra prep.
• If you’re out of zucchini for the relish, diced yellow squash is a good stand-in. It gives a similar texture with a slightly different taste.

Pro Tips

1. If you have the time, try roasting your own red bell pepper instead of using jarred ones. It’ll give the soup a better, fresher smokey flavor and you can control how soft or charred it gets.

2. When you’re simmering the soup, make sure you stir it from time to time and keep tasting. Sometimes you might need a bit more salt or pepper than the recipe suggests, so don’t be afraid to adjust it to your taste.

3. For the zucchini corn relish, watch it closely while sautéing. You want it to still have a crunch, not get all mushy. If it cooks too long, all that texture and little sweetness from the corn might be lost.

4. If using an immersion blender, take it slow. Blend just enough to thicken the soup a bit, but leave some chunks for extra texture instead of making it completely smooth.