Lentil & Roasted Red Pepper Soup

Having a family member going through chemotherapy has lead me down this trip of researching foods and fruits based on whatever mineral or vitamin that she is found to be lacking. Boosts in food rather than falling back on supplements are always healthier. 

The last few recipes had been to find simple combinations that could help boost her potassium and magnesium counts in preparation for the next session.

Many different types of soups have been made and frozen for those days when there is just no appetite for food of any sorts. Preparation of foods that is easily consumed, has the necessary carbohydrates & minerals/vitamins, as well as anti-oxidants that she would eat after each chemo session can be challenging. 

Lycopene has been one of the popular antioxidants from plants that come up during Google searches. Instead of adding tomatoes to this recipe, I decided to add Roasted Bell Peppers (Capsicum) in this soup as my sister prefers peppers to tomatoes due to the acidity in tomatoes that causes her some reflux.

A combination of different spices normally used in Indian cuisine that may contain properties that aid in the prevention of gas (especially if consuming too much fiber) and may also help prevent cancer, have been considered. 

Lentil & Roasted Pepper Soup

Ingredients:Roasted Pepper Lentil Soup 

1 cup red lentils

1/2 onion, diced

1 celery rib/stalk, sliced

1 red bell pepper (roasted)

1/4 teaspoon cumin seeds

1/4 teaspoon mustard seeds

2 cardamom pods

1/2 teaspoon fennel powder

1 teaspoon curry powder

salt & pepper


  • Roast the bell pepper according to Roasted Bell Peppers (Capsicum) recipe or store bought bottled peppers
  • Cut the peppers into chunks
  • Soak the lentils in water till they have double in size. About 30 minutes.
  • Remove the seeds from the cardamom pods & crush them.
  • Fry the seeds (cumin, mustard & cardamom) in a little oil together with the onion & celery.
  • Add the peppers, lentils, fennel powder & curry powder.
  • Add enough water to cover about 2″ above the lentils.
  • Boil till the lentils are cooked.
  • Add salt & pepper to taste.
  • Use a handheld blender and roughly blitz the soup so it is still grainy or you can blitz till it is smooth.



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