Now that fall is around the corner, its time for soups again! Speaking of soups, this soul-refreshing Instant Pot Roasted Red Bell Pepper And Lentil Soup is a hearty flavor-packed soup perfect for cold evenings. Additionally, the colors in this soup blend to create a fall like illusion within the bowl. Now that’s a perfect way to warm up the family on a cold fall evening!
Soups so soon?
Depending on where you live, it may not be the time for soup recipes yet. But here, the temps are dropping, and there is a chill in the air.
And a chilly evening demands comfort food, and what could be better than a bowl of wholesome that is bursting with warm fall flavors. This soup will warm you inside out.
What’s so good about this soup?
Besides the fall flavors, this soup is:
- Super easy to make
- Loaded with flavor
- Velvety
- Creamy
- One-pot meal
- Vegan, and
- Gluten-free! Trust me, its a keeper!
What makes up this Instant Pot Roasted Red Bell Pepper and Lentil Soup?
This soups bright color is balanced by the bold flavor and nutrition of freshly roasted peppers, red lentils, and tomatoes.
- Red Bell pepper – is a great source of Vitamins and beta-carotene. Roasted peppers add a depth of flavor, color, and texture to this soup Roasting intensifies their natural sweetness and adds a smoky touch.
- Red Lentils – are protein-rich and high in fiber. The earthy and nutty flavor of lentils complements the sweet taste of peppers.
- Tomatoes – are a great source of the antioxidant lycopene and when paired with beta-carotene rich red bell peppers – they are like a nutritional a match made in heaven. Healthy + hearty = deliciousness. The acidity of tomatoes is also epitomized with the sweetness of red bell peppers.
- Collectively, because of its nutritional content, this soup makes a frequent rotation on our dinner table.
How to make Instant Pot Roasted Red Bell Pepper And Lentil Soup?
1. Begin the recipe by roasting the deseeded red bell peppers either in the oven or on a gas flame.
2. Cook or broil until they are slightly charred and wrinkly. Chop and set aside.
3. Meanwhile, warm the Instant Pot. Cook onion and garlic in a bit of olive oil until translucent.
4. Add roasted bell peppers, chopped tomatoes, red lentils, and spices to the Instant Pot.
5. Pour in vegetable stock, mix and seal the Instant Pot with its lid. Pressure cook/Manual cook for 8 minutes.
6. When the time is done, Instant Pot will beep. Allow the pressure to dissipate naturally on its own (NPR).
7. When the pin drops, carefully open the Instant Pot and blend the cooked soup with a blender.
8. Do the taste test and adjust the spices accordingly. All the flavors go perfectly together. Simple. Delicious. Yum!
No cream or flour added!
This soup is exceptionally creamy and luscious without the addition of any flour or cream. Yes, there is no cream or flour in the soup.
So, what makes it so creamy? When puréed, this soup gets its velvety texture from the red lentils.
Is this Soup Freezer friendly?
Absoultely! This soup keeps well in the refrigerator for 1-2 days and is freezer-friendly. It stores well in the freezer for up to three months. It stores well up to 6 months.
When ready to eat, thaw in the fridge overnight, warm it up and enjoy!!
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
Craving for more, try these other options!
- Instant Pot Creamy Sweet Potato and Carrot Soup
- Instant Pot Butternut Squash And Quinoa Soup
- Instant Pot Broccoli and Lentil Soup
- Instant Pot Spinach Dal
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Instant Pot Roasted Red Bell Pepper And Lentil Soup
Tools And Equipment
Ingredients
FOR THE SOUP
- 2 medium-sized Red Bell Peppers
- 1 large Onion (chopped)
- 2 cloves of Garlic (crushed)
- 3 medium Tomatoes (cubed)
- 3/4 cup Dried Red Split Lentils (rinsed)
- 2.4 cup Vegetable Stock (adjust accordingly)
- 1 teaspoon Sriracha sauce (adjust accordingly)
- 2 tablespoon Olive oil
SPICES
- 2 — Bay leaves
- 1 teaspoon Crushed Red chili flakes (adjust accordingly)
- 1 teaspoon Dried Parsley leaves
- 1 teaspoon Cumin powder
- – – Salt to Taste
Instructions
- Wash Red split lentils under tap water until it runs clear. Drain and set it aside. Preheat oven at @500 degrees F. Wash and pat dry the red bell peppers. Trim the top off and de-seed the peppers. On a baking tray arrange peppers in a single layer and rub the peppers with oil.
- Roast the red peppers for 15-20 minutes or until the skins turn dark and wrinkly. There’s no need to rotate the peppers. Remove from oven and allow it to cool. Chop the peppers in cubes and set it aside.
- Heat the Instant Pot in ‘SAUTE MODE’. Add olive oil. When it gets hot, add onions, and garlic.
- Saute for 2 minutes.
- Add roasted red bell peppers, washed and drained red lentils, and chopped tomatoes. Add all the spices – bay leaves, crushed red chili flakes, dried parsley leaves, cumin powder, sriracha sauce, and salt. Give it a good stir. Feel free to adjust the spice level. This soup is moderately spicy but not overly.
- Pour in vegetable stock/water. Give it a good mix and turn the Instant Pot off.
- Close the lid with the valve/whistle in sealing position. Change the Instant Pot setting to ‘MANUAL OR PRESSURE COOK MODE’ and allow it to cook for 8 minutes on high pressure. When the time is done, Instant Pot will beep. Allow the pressure to dissipate naturally on its own (NPR).
- When the pin drops, carefully open the Instant Pot and blend the cooked soup with a blender.
- Do the taste test and adjust the spices accordingly. The color of the soup depends on how rich your tomatoes are. I have used plump red tomato for this soup and it turned out deliciously red.
- Serve hot topped with pumpkin seeds and fresh cilantro. This soup keeps well in the refrigerator for 1-2 days and is freezer-friendly. It stores well in the freezer up to three months.
Recipe Notes
- you can work with store-bought roasted red peppers too.
- Feel free to add veggies like asparagus, carrots, broccoli for extra nutrition and flavor.
- For extra creaminess, add coconut milk to the blended soup.
Toni says
This soup is brilliant and so easy. Seriously, you could bottle it!
Ruchi says
It sure is!
Thanks, Toni. 🙂
Jacque Hastert says
This sounds like the perfect fall soup.
Ruchi says
It sure is.
Thanks, Jacque!
Tammy says
Oh how I would love a bowl of this creamy , comforting soup! It just looks and sounds absolutely delightful! 😀
Ruchi says
It sure is yummy!
Thanks, Tammy.
Claire | The Simple, Sweet Life says
Girl, this combines 3 of my favorite things: instant pots, lentils and roasted red peppers! Can’t wait to add this to our dinner line-up soon!
Ruchi says
Thanks, Clarie!
Jagruti Dhanecha says
What a delicious looking soup! Comforting and healthy dishes are my favourite. Gadgets like instant pot is a time saver!
Ruchi says
It sure is. Quite a helper in the kitchen.
Thanks, Jagruti!
Michelle says
Roasted pepper soup is one of my favourite soups, it’s so rich and warming, perfect for this time of the year. I love the spice and herb combination you have used here, I’ll definitely try your version. It sounds delicious x
Ruchi says
It indeed is a comforting soup. I hope you like it.
Thanks, Michelle!
Katie Crenshaw | A Fork's Tale says
This is such a beautiful soup! I am always excited to find tasty inspiring recipes to cook in my Instant Pot. I am putting this on my list to try soon!
Ruchi says
Thanks, Katie!
Sure, do give a try and I hope you like it.
Karyl Henry says
This soup looks really delicious. And you’re right, it’s full of nutrients, making it perfect to satisfy during these cold weather months. I don’t eat much lentils, but I really need to change that
Ruchi says
Karyl, you will love lentils in the soup. Give it a try and I am sure you will love the taste.
Anne Lawton says
I have a new Insta Pot so I am going to give this recipe a try real soon!
Ruchi says
Congratulations Anne, you are going to love your new Instant Pot!
Please do give it a try. I hope you like it.
Kiki Johnson says
My husband just got us (ok, me) an instant pot the other day! Now I am slowly collecting recipes and this one looks like the perfect soup for dinner tonight! I am pretty sure I have all the ingredients ready! My grilled peppers are canned, but I’ll still give this a shot!
Ruchi says
Canned grilled peppers will work great.
I hope you enjoy your new Instant Pot. Trust me, its a blessing to have one in the kitchen.
Veena Azmanov says
This is one of my favorite soups. Lentils and sweet bell peppers. my kids love it too but they have clue that it has bell peppers. They think it’s lentils soup. Love the flavors you have in this soup. I’m going to try next time.
Ruchi says
Thanks, Veena! It’s a regular at our house, too!
Indeed a great way to hide veggies in a soup, no one can guess.
Let me know if you try it!
Noel Lizotte says
Some of my favorite ingredients! I love red peppers and lentils are so full of goodness.
This soup will be a great one for damp fall days.
Ruchi says
Agree, a great soup for fall days.
Thanks, Noel!
Heather Perine says
I just got an instant pot so I’m dying to try some new recipes! And I love that this is healthy too 🙂 can’t wait to try!
Ruchi says
Give this soup a try and I am sure you will love the warm flavors it has to offer.
Thanks, Heather!