Silky Roasted Red Pepper Lentil Soup with Feta Herb Croutons

Silky roasted red pepper lentil soup with feta herb croutons - the kind of bowl that feels cosy and practical at the same time. 🍲🌶️ It is smooth, sweet from roasted peppers, gently smoky from paprika, and finished with crunchy herb croutons plus salty feta. The texture trick is simple: simmer red lentils until they collapse, then blend them with the peppers for a naturally creamy soup without needing cream. Yield: 4 servings Time: about 35 minutes Ingredients For the soup: - 2 tbsp olive oil - 1 medium onion, finely chopped - 3 garlic cloves, finely grated or minced - 2 tbsp tomato paste - 1 tsp smoked paprika - 1/2 tsp ground cumin - 1/4 tsp chili flakes, optional - 220 g red lentils, rinsed - 3 large roasted red peppers from a jar, drained and sliced - 900 ml hot vegetable stock, plus extra to loosen - 1 tsp fine salt, then more to taste - Black pepper - 1 tbsp lemon juice - 1 tsp lemon zest For the feta herb croutons: - 3 thick slices day-old bread, cut into 2 cm cubes - 2 tbsp olive oil - 1/2 tsp dried oregano - 1/2 tsp smoked paprika - 80 g feta, crumbled - 2 tbsp chopped parsley To serve: - 4 tbsp thick yogurt - Extra parsley - Extra olive oil - Lemon wedges - Black pepper Method 1. Warm the olive oil in a large saucepan over medium heat. Add the onion with a pinch of salt and cook for 6-8 minutes, stirring often, until soft and glossy but not browned. 2. Add the garlic, tomato paste, smoked paprika, cumin and chili flakes if using. Stir for about 60 seconds. The paste should darken slightly and smell sweet, smoky and savoury. This quick toast gives the soup a richer base. 🥄 3. Add the rinsed red lentils, roasted red peppers, hot vegetable stock, salt and a good grind of black pepper. Bring to a boil, then reduce to a steady simmer. Cook for 16-18 minutes, stirring now and then, until the lentils have softened and started to break down. 4. While the soup simmers, heat the oven to 200C / 180C fan. Toss the bread cubes with olive oil, oregano and smoked paprika. Spread on a tray and bake for 8-10 minutes, turning once, until crisp and golden at the edges. 5. Tip the hot croutons into a bowl. Add the crumbled feta and parsley, then toss gently. The feta should catch on the warm croutons in salty little pockets rather than melt completely. 🧀🌿 6. Blend the soup until smooth and velvety. If it feels too thick, add a splash more hot stock until it coats a spoon but still pours easily. Stir in lemon juice and lemon zest, then taste and adjust salt, pepper or lemon. 7. Ladle the soup into bowls. Swirl in yogurt, add the feta herb croutons, parsley, olive oil, black pepper and a lemon wedge on the side. Serving and storage tips - Keep the croutons separate until serving so they stay properly crunchy. - The soup keeps for 4 days in the fridge and freezes well for up to 2 months. - Reheat gently with a splash of stock or water because lentil soup thickens as it sits. - For a heartier dinner, serve with a green salad, extra bread, or roasted chickpeas on top. Save this one for a low-effort soup night with a bit of crunch. 🧡 Tasteloom.club