Hearty Spicy Lentil and Veggie Soup

Ingredients 0/13

Step 1

Warm your oven to 375°F (190°C) and lining a baking sheet with foil. Slice the peppers in half lengthwise, then remove the stems, seeds, and ribs. Place them cut-side down on the baking sheet and roast for about 30 to 40 minutes, flipping them halfway through so they soften evenly. When they're done, transfer the peppers to a bowl and cover it tightly with plastic wrap. Let them steam and cool for about 20 minutes—this makes peeling the skins super easy. Once cooled, peel off the skins and roughly chop the peppers.

Step 2

While the peppers are roasting, bring the water and lentils to a boil in a saucepan. Turn the heat down to medium-low, cover, and let them simmer until tender—this usually takes around 30 minutes. Drain and rinse the lentils, then set them aside.

Step 3

Warm the olive oil in a large pot over medium heat. Add the chopped carrot, onion, and broccoli, stirring occasionally until the onion softens, which should take about 5 minutes. Pour in some of the vegetable broth, cover the pot, and let the veggies steam until they’re nice and tender. Then add the rest of the broth along with the chopped roasted peppers. Season everything with red pepper flakes, ginger, black pepper, thyme, and sage. Let the soup simmer gently for 20 to 30 minutes so all the flavors meld together and the veggies get really soft. If the soup looks too thick, feel free to add a little water to reach your preferred consistency. Stir in the cooked lentils and warm everything through.

Step 4

If you like your soup smooth, pour it into a blender in batches—only fill it halfway to avoid spills. Hold the lid down with a kitchen towel and pulse a few times before blending fully to get a nice puree. Alternatively, you can use an immersion blender right in the pot for less fuss. Once blended, pour the soup back into a clean pot and it’s ready to serve.