Lentil and roasted-vegetable soup

Lentil and roasted-vegetable soup

Total Time
55 min
20 min
35 min
Roasted tomatoes and bell pepper along with chipotle and cumin upgrade the flavor profile of this lentil soup. The ingredients are all ordinary but they come together to make a distinctive and delicious soup.



3 large, cut crosswise in half

Red bell pepper

1 medium, halved lengthwise

Olive oil

1 Tbsp

Uncooked onion

1 medium, chopped


2 clove(s), minced

Chipotle chili powder

½ tsp

Ground cumin

1 tsp

Vegetable broth

4½ cup(s)


1 small, cut into 3/4-inch pieces

Uncooked sweet potato

1 small, peeled and cut into 3/4-inch pieces

Dry lentils

1 cup(s), brown, picked over and rinsed

Kosher salt

½ tsp

Queso cotija

6 Tbsp, (1/4 cup)


2 Tbsp, chopped

Jalapeño pepper

1 small, thinly sliced

Crushed red pepper flakes

½ tsp


  1. 1 Preheat broiler. Line large rimmed baking sheet with foil and place tomatoes and bell pepper, cut side down, on the foil. Broil 5 inches from heat, until skins blister, about 5 minutes for tomatoes and 10 minutes for pepper. Set aside to cool.
  2. 2 When cool enough to handle, peel blackened skin off tomatoes and pepper and discard. Set aside vegetables, reserving any accumulated juices.
  3. 3 Meanwhile, heat oil in large saucepan over medium-high heat. Add onion and cook, stirring occasionally, until softened and golden, about 6 minutes. Add garlic, chile powder, and cumin and cook, stirring constantly, until fragrant, about 30 seconds.
  4. 4 Add broth, carrot, sweet potato, lentils, and salt. Bring to boil; reduce heat, cover, and simmer until lentils and vegetables are tender, about 30 minutes.
  5. 5 Combine 1 cup soup mixture, reserved tomatoes and bell pepper, and any accumulated juices in food processor; puree. Add puree to saucepan and simmer until heated through, about 2 minutes.
  6. 6 Ladle evenly into 6 bowls; top evenly with Cotija. Sprinkle with cilantro, jalapeño, and pepper flakes.
  7. Serving size: (1 1/3 cups soup and 1 tablespoon cheese)