It’s cold… and I mean COLD at the moment. So what better way to warm up with a uniquely smoky, full flavour fire roasted, tomato and red split lentil soup recipe.

Fire Roasted Red Pepper, Tomato & Red Lentil Soup

This full flavour Fire Roasted Red Pepper, Tomato & Red Lentil Soup is delicious, healthy and exactly what a 'Winter Warmer' should be.
Prep Time45 mins
Active Time30 mins
Course: Fire roasted soups, Main Course, Soup recipe, Vegetarian soup
Cuisine: Mediterranean
Keyword: Red lentil and red pepper soup recipe, Fire roasted soup recipe



  • Make yourself a big roaring fire to get a nice bed of coals, it’s great to use hard wood as the coals will keep their heat for longer. 
  • Make a bed of coals and place a grid over it. Then place the peppers, garlic and tomatoes on the grid and allow to cook through. It is good if the peel of the peppers blacken and blister a little so that you can let them cook and peel the skin right off. This can also be done in the oven if you don’t want to make a fire. 
  • Put a pot on the fire – I used our pothole pot and pour in a little olive oil along with the chopped onions, carrots and celery. You can take the whole bulb of garlic and squeeze the soft roasted insides into the pot. Stir and cook until browned.
  • Then add in the chopped up roasted peppers and tomatoes, red lentils, stock and spices. 
  • Allow to cook for 30 minutes over a low heat. Keep stirring to make sure it doesn’t stick to the bottom and add more water if need be.
  • You can taste the soup and add a little salt to your taste. I like to add all the stock before adding salt as stock can be quite salty. 
  • I served this with crispy tortillas, dukkha and lemon. 


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