Recipe: Roasted Red Pepper, Fennel, and Lentil Soup (Κόκκινες Πιπεριές, Μάραθο, και Φακές)

Roasted red peppers are a staple in my kitchen.

When simply dressed with olive oil and a splash of good quality balsamic vinegar, roasted peppers make an easy, flavorful appetizer. As a side dish, they perk up even the most pedestrian meal.

My favorite way to roast peppers is over a wood fire. In summer, we often cook over an outdoor grill. The best time to roast peppers is shortly after starting the fire, when the flames are still too high for grilling. With an active flame, pepper skins char quickly, leaving the flesh perfectly cooked.

In summer, peppers are in season and I buy them in quantity. We roast and peel all the peppers at one time, and freeze them in individual plastic sandwich bags. I use frozen roasted red peppers all winter to add an extra layer of flavor to soups and sauces.

When it’s too cold to cook outside, the easiest way to roast one or two peppers is directly over a gas burner. This is what I did last week when I wanted to enhance lentil soup with roasted red peppers, but had used up my entire frozen supply.

The rich, smoky taste of peppers dramatically improves an otherwise straightforward lentil soup. Because I pureed the peppers, their flavor permeated every bite without overpowering the fennel and lentils.

Since only two of us were eating, I had enough soup to freeze for another day. I’m looking forward to it.

Roasted Red Pepper, Fennel, and Lentil Soup (Κόκκινες Πιπεριές, Μάραθο, και Φακές)
Serves 4 - 6
Some jalapeño peppers are spicy, while others are quite mild. Taste the jalapeños before adding them to the soup, and adjust the amount accordingly.

3 cups diced onions, 1/2” dice
1 cup diced carrots, 1/2” dice
1 cup diced celery, 1/2” dice
1 cup diced fennel bulb, 1/2” dice
1/4 cup olive oil
Salt
Freshly ground black pepper
1 Tbsp. minced garlic
1 tsp. Aleppo pepper or 1/2 tsp. crushed red pepper
1 Tbsp. fennel seeds, crushed
1 cup lentils, any kind (picked over to remove detritus and rinsed)
8 cups vegetable or chicken stock
2 red bell peppers, roasted and peeled (see NOTE below)
1 – 2 jalapeño or other spicy pepper, roasted and peeled (optional) (see NOTE below)

Sauté the onions, carrots, celery, and fennel bulb, lightly seasoned with salt and freshly ground black pepper, in olive oil until the onions soften and begin to turn golden. Stir in the garlic, Aleppo pepper, and fennel seeds and cook for 1 minute. Add the lentils and stir until they are coated with oil. Stir in the stock and bring to a boil. Reduce the heat and simmer for 20 – 30 minutes, or until the lentils are tender, but not mushy.

While the soup is simmering, puree the roasted peppers and jalapeños in a blender or food processor. When the lentils are tender, stir the pureed peppers into the soup. Serve immediately.

NOTE on Roasting Peppers: The traditional method of roasting peppers is over a hot wood fire, but you can also roast them on a gas grill, directly on a gas burner, under the broiler, or by baking in a 450° oven for 30 minutes. Unless you are baking them, turn the peppers frequently to ensure the skins char evenly and the flesh beneath doesn’t overcook. When the skin is completely blackened, place the peppers in a brown paper bag or plastic wrap covered bowl. When the peppers are cool enough to handle, poke a hole in each pepper’s bottom and reserve any liquid inside for adding to the soup. Peel away the peppers’ burnt skin, gently scraping away any stuck bits with a knife. Don’t rinse the peppers in water, as doing so washes away too much flavor. Remove and discard the stem, seeds, and any white pulp inside the pepper.

NOTE on Storing Roasted Peppers: Roasted peppers can be refrigerated and stored in a glass jar, topped with olive oil, for about a week. They also freeze well sealed in portion-sized sandwich bags.
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This is my entry for No Croutons Required hosted by Lisa's Kitchen and Tinned Tomatoes.