🥣 Roasted Pepper Red Lentil Soup with Chorizo Flavor

Name: Roasted Pepper Red Lentil Soup with Chorizo Flavor
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g Red lentils (split); 3 Stk Bell peppers (Green or Yellow); 3 Stk Garlic cloves; 1 Stk Red onion; 1 Liter Vegetable broth; 1 EL Lemon juice; 1 TL Paprika powder (sweet); 2 EL Olive oil; nach Belieben Salt and black pepper

410 kcal · 30 min · 4 servings

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Ingredients

250 g Red lentils (split)
3 Stk Bell peppers (Green or Yellow)
3 Stk Garlic cloves
1 Stk Red onion
1 Liter Vegetable broth
1 EL Lemon juice
1 TL Paprika powder (sweet)
2 EL Olive oil
nach Belieben Salt and black pepper

Instructions

1. Preheat the oven to 200 degrees Celsius. Halve the bell peppers, remove the seeds and stems. Place them cut-side up on a baking sheet and drizzle with 1 tbsp olive oil.
2. Roast the peppers in the oven for 20 minutes until the skin is browned and soft. Remove them and cut them into coarse pieces.
3. Rinse the red lentils in a sieve under cold water until the water runs clear.
4. Dice the red onion and finely chop the garlic. Heat the remaining olive oil in a large pot.
5. Sauté the onion and garlic for 2 minutes. Add the lentils, roasted peppers, vegetable broth, and paprika powder.
6. Bring the mixture to a boil, reduce the heat, and let it simmer for 15 minutes until the lentils are soft and the soup thickens.
7. Stir in the lemon juice and season with salt and pepper. Serve the soup warm.

Nutrition per serving

kcal: 410
Protein: 22 g · Fett/Fat: 12 g · Carbs: 65 g