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Lunch recipe · from the recipe book

Roasted Red Pepper Mushroom Soup with Lentils

A velvety, gently smoky blend of mushrooms, sweet red peppers and red lentils, finished with a swirl of ricotta and fresh basil.

Roasted Red Pepper Mushroom Soup with Lentils

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow onionchopped
  • 2 medium120 gCarrotschopped
  • 3 medium360 gRed bell pepperseeded and chopped
  • 7¼ cups sliced500 gWhite mushroomssliced
  • 4 cloves12 gGarlicminced
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1 tsp1 gDried thyme
  • 2 tbsp30 gTomato paste
  • ¾ cup160 gRed lentils, dryrinsed
  • 4 cups960 gLow-sodium chicken broth
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ⅔ cup160 gPart-skim ricotta
  • ½ cup leaves10 gFresh basiltorn
  • 4 slices128 gWhole-wheat breadtoasted

Steps

  1. Prepare all vegetables first: chop the onion, carrot and red bell pepper, slice the mushrooms, mince the garlic, and rinse the red lentils.
  2. Heat the olive oil in a large pot over medium-high heat. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook until browned, about 5 minutes more.
  3. Add the onion, carrot and red bell pepper and cook, stirring, until softened, about 7 minutes.
  4. Stir in the garlic, paprika, thyme and tomato paste and cook for 1 minute until fragrant.
  5. Add the red lentils and chicken broth, bring to a boil, then cover and simmer gently until the lentils are completely soft, about 20 minutes.
  6. Take the pot off the heat and blend with an immersion blender until smooth (or blend in batches in a blender, venting the lid). Season with the salt and black pepper.
  7. Whisk half of the ricotta into the soup until creamy and rewarm gently without boiling.
  8. Ladle into bowls, top each with a spoonful of the remaining half of the ricotta and the basil, and serve with the toasted whole-wheat bread.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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