Roasted Red Pepper Harissa Soup with Lentils

Roasted Red Pepper Harissa Soup with Lentils

Time: 30 mins.

Servings: 2


  • 4 red bell peppers
  • 2 tablespoons avocado oil
  • 4 garlic cloves, whole
  • 1 tablespoon harissa seasoning powder
  • 3 cups vegetable broth, divided
  • ½ cup Hemp Hearts + more for garnish
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon sea salt
  • ½ cup green lentils
  • 2 tablespoons parsley, chopped


  1. Move oven rack about 4 inches from top of oven and preheat to 450°F.
  2. Cut bell peppers in half and remove seeds and stems.
  3. Place peppers on a foil lined baking sheet, cut side down.
  4. Roast peppers 30-40 minutes until skins are very dark and peppers have collapsed.
  5. Meanwhile, over low heat, sauté oil and garlic until tender and golden, about 5 minutes.
  6. Add harissa to garlic and oil and continue sautéing about 1-2 minutes until spices are fragrant. Remove from heat.
  7. In a blender combine Hemp Hearts and ½ cup vegetable broth and blend until smooth. Set aside 2 tablespoons of this mixture for garnish.
  8. Remove peppers from oven and use tongs to place them in a paper bag. Seal bag to steam peppers for about 10 minutes to help loosen the skin.
  9. Peel the skins off and discard.
  10. To blender with remaining hemp cream, add peeled roasted peppers, garlic mixture, remaining broth, apple cider vinegar and salt. Blend until smooth.
  11. Bring blended mixture to a boil in pot on stove.
  12. Add lentils, bring back to a boil then reduce heat to low and simmer about 30 minutes until lentils are tender, but not mushy.
  13. Serve topped with hemp cream, fresh parsley and Hemp Hearts.