Roasted Pepper and Lentil Soup

Recipe View Position an oven rack approximately 6 inches from the heating element and preheat the broiler. Line a baking sheet with aluminum foil. (Prep time: 5 minutes)

Recipe View Arrange the red, yellow, and orange bell pepper halves on the prepared baking sheet, cut-sides down. (Prep time: 2 minutes)

Recipe View Roast the peppers under the preheated broiler until the skins are blackened and blistered, about 5 to 8 minutes. Transfer the blackened peppers to a bowl and seal tightly with plastic wrap. Allow them to steam as they cool until the skins loosen completely, around 20 minutes. Remove and discard the skins, then dice the peppers. (Cook time: 30 minutes)

Recipe View Heat olive oil in a large pot over medium heat. Sauté the onion and carrot in the hot oil until the onion becomes translucent, approximately 10 minutes. Add the garlic, tarragon, thyme, and paprika, continuing to cook and stir until the garlic is fragrant, about 2 minutes. (Cook time: 12 minutes)

Recipe View Stir in the roasted peppers, tomatoes, water, and hot sauce. Cover the pot and cook until the tomatoes soften, roughly 5 minutes. (Cook time: 5 minutes)

Recipe View Pour in the vegetable broth, then add the lentils, bay leaves, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot, and simmer until the lentils are tender, about 45 minutes. (Cook time: 50 minutes)

Recipe View Carefully transfer the soup to a blender or food processor, filling it no more than half full. Secure the lid and pulse several times for a slightly chunky consistency. Repeat until all the soup has been blended to your desired smoothness. (Prep time: 10 minutes)