Spicy Lentil Vegetable Soup

Recipe View Preheat your oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. (Prep time: 5 minutes)

Recipe View Halve the bell peppers lengthwise, removing the stems, seeds, and membranes. Place the pepper halves cut-side down on the prepared baking sheet. (Prep time: 5 minutes)

Recipe View Roast in the preheated oven until the peppers are tender and the skins are slightly blistered, about 30-40 minutes, flipping halfway through. Transfer the roasted peppers to a bowl, cover tightly with plastic wrap, and let them steam for about 20 minutes. (Cook time: 60 minutes)

Recipe View Once cooled, peel and discard the skins from the peppers. Roughly chop the roasted pepper flesh. (Prep time: 10 minutes)

Recipe View Meanwhile, in a saucepan, bring the water and lentils to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes. Drain, rinse, and set aside. (Cook time: 35 minutes)

Recipe View Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the carrot, onion, and broccoli; cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. (Cook time: 5 minutes)

Recipe View Pour in a splash of the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom. Cover and steam the vegetables until they are slightly tender, about 5 minutes. Pour in the remaining vegetable broth and the chopped roasted peppers. Season with red pepper flakes, ginger, black pepper, thyme, and sage. (Cook time: 5 minutes)

Recipe View Simmer gently until the flavors meld and the vegetables are very tender, about 20-30 minutes. Add water as needed to reach your desired consistency. Stir in the cooked lentils and heat through. (Cook time: 30 minutes)

Recipe View For a smoother soup, carefully transfer the soup to a blender in batches, filling the pitcher no more than halfway full. Secure the lid tightly and blend until smooth. Alternatively, use an immersion blender to puree the soup directly in the pot. (Prep time: 10 minutes)