Red Lentil, Carrot and Roasted Red Pepper Soup Recipe

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Red Lentil, Carrot and Roasted Red Pepper Soup
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  1. Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil.
  2. Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender.
  3. Use an immersion blender, and puree the soup until no lumps remain, or puree in batches in a food processor or blender. (careful, it's hot!).
  4. Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup.
  5. Taste to adjust any seasoning.
  6. Bring it back to a simmer.
  7. Serve with a dollop of sour cream, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 275.21 Kcal (1152 kJ)
Calories from fat 17.93 Kcal
% Daily Value*
Total Fat 1.99g 3%
Cholesterol 6.04mg 2%
Sodium 810.96mg 34%
Potassium 1067.7mg 23%
Total Carbs 45.33g 15%
Sugars 11.03g 44%
Dietary Fiber 18.28g 73%
Protein 17.36g 35%
Vitamin C 92.7mg 155%
Vitamin A 0.3mg 10%
Iron 4.4mg 24%
Calcium 202.6mg 20%
Amount Per 100 g
Calories 67.08 Kcal (281 kJ)
Calories from fat 4.37 Kcal
% Daily Value*
Total Fat 0.49g 3%
Cholesterol 1.47mg 2%
Sodium 197.65mg 34%
Potassium 260.22mg 23%
Total Carbs 11.05g 15%
Sugars 2.69g 44%
Dietary Fiber 4.45g 73%
Protein 4.23g 35%
Vitamin C 22.6mg 155%
Vitamin A 0.1mg 10%
Iron 1.1mg 24%
Calcium 49.4mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
  • 6

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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