Roasted Red Pepper & Lentil Soup

Here’s another quick and easy soup that eats like a meal. Packed with protein and fiber, this soup is a favourite. And it’s rich in phytoestrogens meaning it’s a great choice for women in perimenopause and menopause.

Ingredients

  • 4 red peppers, halved

  • 2 tsp of olive oil, divided

  • 1 onion, diced

  • 1/2 tsp of cumin

  • 1 tsp of coriander

  • 1/2 tsp of salt

  • 1 cup of red lentils, rinsed

  • 4 cups of broth (chicken or veg)

  • 1/2 cup of coconut milk

Preheat broiler on high. Rub peppers with 1 tsp of oil and place face down on a baking sheet and broil for 8-10 minutes, or until skin has started to blister and begins to char. Remove and let cool for 10-15 minutes.  

While waiting for the peppers to cool, saute onion in remaining oil until soft and translucent.  Add cumin and coriander until fragrant, about 1-2 minutes. Once the peppers are cooled, peel off the skins (putting these in a paper bag to cool speeds up the process). Roughly chop cooked peppers and add to the pot along with broth, lentils and salt.  Simmer for 15 minutes until lentils are soft.  Puree and add coconut milk.  Season to taste.

Interested in learning more about how food can help with perimenopause and menopause?

recipesJenn Hubersoup, Phytoestrogen, womens health, Menopause, perimenopause