Blended Red Lentil Soup with Roasted Red Pepper and Feta

Name: Blended Red Lentil Soup with Roasted Red Pepper and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil, divided: 2 tablespoons for the pot, 1 tablespoon for serving; 1 large (about 10 oz) (280 g) yellow onion, peeled and finely diced; 1 medium (100 g) carrot, peeled and finely diced; 4 cloves (15 g) garlic cloves, minced; 2 tablespoons (32 g) tomato paste; 2 teaspoons (5 g) smoked paprika; 1 teaspoon (2 g) ground cumin; 1½ cups (300 g) dried split red lentils, rinsed and drained; 1½ cups (one 12-oz jar) (340 g) jarred roasted red peppers, drained, patted dry and roughly chopped; 5 cups (1200 ml) low-sodium vegetable broth; 1 medium lemon, half juiced (about 1½ tablespoons), half cut into wedges for serving; kosher salt, to taste, start with ¼ teaspoon; black pepper, freshly ground, to taste; ¾ cup (4 oz) (115 g) feta cheese, crumbled; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A silky, brick-red soup built on red lentils, jarred roasted peppers and smoked paprika, blended smooth and finished with salty crumbled feta, a squeeze of lemon and a swirl of olive oil. It comes together in about 45 minutes with pantry staples.

Prep: 15 min
Cook: 30 min
Wait: 5 min
Total: 50 min
Makes: About 6 cups (1.4 liters), serving 4

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Ingredients

4 servings

3 tablespoons (45 ml) extra-virgin olive oil, divided: 2 tablespoons for the pot, 1 tablespoon for serving
1 large (about 10 oz) (280 g) yellow onion, peeled and finely diced
1 medium (100 g) carrot, peeled and finely diced
4 cloves (15 g) garlic cloves, minced
2 tablespoons (32 g) tomato paste
2 teaspoons (5 g) smoked paprika
1 teaspoon (2 g) ground cumin
1½ cups (300 g) dried split red lentils, rinsed and drained
1½ cups (one 12-oz jar) (340 g) jarred roasted red peppers, drained, patted dry and roughly chopped
5 cups (1200 ml) low-sodium vegetable broth
1 medium lemon, half juiced (about 1½ tablespoons), half cut into wedges for serving
kosher salt, to taste, start with ¼ teaspoon
black pepper, freshly ground, to taste
¾ cup (4 oz) (115 g) feta cheese, crumbled
2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (6)

4- to 5-quart (4–5 liter) heavy-bottomed pot or Dutch oven with lid
Immersion blender or countertop blender
Fine-mesh sieve
Cutting board and chef's knife
Wooden spoon
Ladle

Steps

Before you start

Rinse the red lentils in a fine-mesh sieve under cold water until the water runs mostly clear, then drain.
Drain the roasted red peppers and pat them dry so the soup isn't diluted by jar brine.
Feta varies in saltiness, so hold back on salt until after blending and tasting.
If using a countertop blender, never fill it more than half full with hot soup; blend in batches and vent the lid.

1
Sauté the vegetables
- Heat 2 tablespoons of the olive oil in a 4- to 5-quart pot over medium heat.
- Add the diced onion and carrot with a pinch of salt.
- Cook, stirring every minute or so, for 7 to 8 minutes.
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Ready when: Onion is soft and translucent with no browning, and the carrot pieces are slightly tender.
Tip: If the onion begins to brown, lower the heat; browning will dull the soup's bright red color.
2
Bloom the aromatics
- Stir in the garlic, tomato paste, smoked paprika and cumin.
- Cook, stirring constantly, for 1 to 2 minutes.
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Ready when: The paste darkens to brick red and the mixture smells fragrant and smoky.
Tip: Don't let the garlic or paprika scorch; if the pot looks dry or smells acrid, add a splash of broth right away.
3
Add lentils and peppers
- Add the rinsed lentils, chopped roasted red peppers and broth.
- Stir well, scraping the bottom of the pot to loosen any browned bits.
- Raise the heat to high and bring to a boil, about 5 minutes.
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Ready when: The liquid is at a steady, rolling boil.
4
Simmer until tender
- Reduce the heat to medium-low, partially cover the pot, and simmer for 18 to 20 minutes, stirring occasionally.
- Skim off any foam that rises to the surface with a spoon.
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Ready when: The lentils are completely soft and falling apart, and the soup has thickened to the consistency of a loose porridge.
Tip: Stir more often toward the end, since thickened lentils can stick to the bottom of the pot.
5
Rest before blending
- Remove the pot from the heat and let the soup sit for 5 minutes, uncovered, so it cools slightly and is safer to blend.
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Ready when: Steam is no longer billowing and the surface has stopped bubbling.
6
Blend until smooth
- Blend with an immersion blender directly in the pot for 1 to 2 minutes, moving it around, until completely smooth.
- For a countertop blender, work in batches filled no more than halfway, with the lid vented and covered with a towel, then return the soup to the pot.
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Ready when: The soup is velvety with no visible flecks of pepper skin or whole lentils.
Tip: If the soup is thicker than you like, whisk in warm water or broth ¼ cup (60 ml) at a time.
7
Season and brighten
- Return the pot to low heat for 2 minutes to rewarm if needed.
- Stir in the lemon juice, then taste.
- Season with salt and several grinds of black pepper, adding salt in small pinches.
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Ready when: The flavor is balanced: smoky, slightly sweet, and bright, not flat.
Tip: Go easy on the salt because the feta will add more at the end.
8
Serve with feta
- Ladle the soup into 4 warmed bowls.
- Top each with about 3 tablespoons crumbled feta, a drizzle of the remaining 1 tablespoon olive oil divided among the bowls, a pinch of black pepper, and parsley if using.
- Serve with lemon wedges.
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Tip: Add the feta just before serving so it stays crumbly instead of melting into the soup.

Good to know

Tips

Patting the roasted peppers dry keeps the soup tasting of pepper rather than jar brine.
The lemon juice added at the end is what makes the flavors pop, so don't skip it.
For a heartier meal, serve with warm pita or crusty bread.
If the soup tastes dull, it likely needs a little more salt or lemon; add each in small amounts.

Make ahead

"Make the soup through step 7 up to 3 days ahead and refrigerate. Add the feta, oil and parsley only when serving."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: cool completely, then store in an airtight container for up to 4 days. Freezer: up to 3 months without the feta; thaw overnight in the fridge. Reheat in a pot over medium-low heat, stirring often, adding a splash of water or broth because the soup thickens as it sits."

Substitutions

dried split red lentils → yellow split peas or brown lentils. Brown lentils and split peas need about 30–40 minutes of simmering and may need extra broth; the color will be less vivid.
feta cheese → goat cheese or labneh. Both add tang and creaminess; goat cheese will melt in more readily, so dollop on top.
low-sodium vegetable broth → chicken broth. Use low-sodium and use the same amount; this makes the soup no longer vegetarian.
smoked paprika → sweet paprika plus a pinch of cayenne. You'll lose the smokiness but keep the color and a little heat.