In summer, we always look for light, quick dishes without having to use the stove. This Cold Lentil and Bell Pepper Soup has become one of my favorite dishes for summer lunches: it can be prepared in advance, is rich in protein, and has a fresh Mediterranean taste. The pre-cooked lentils save us time, while the raw bell pepper with basil and oregano adds crunch and flavor. The hard-boiled eggs complete the dish with a soft and nutritious note. It’s a simple yet tasty idea, perfect to bring to the office or beach. Personally, I also add some stale bread when I have it leftover (as you already know, I never throw anything away), but you can do without it.
If you like cold soups, then don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 8.5 oz pre-cooked lentils (one can)
- 1 cup bell pepper
- basil
- oregano
- 2 hard-boiled eggs
- to taste extra virgin olive oil
- to taste salt
- 2 slices stale bread (optional)
Tools
- 1 Chopper
- 1 Knife
- 1 Cutting Board
Preparation
1. Start by peeling the hard-boiled eggs and set them aside. Wash the bell pepper well, remove the seeds, and cut it into pieces. Break the two slices of stale bread into coarse pieces. Place the pre-cooked lentils (set aside two tablespoons) well-drained from the preservation liquid in a food processor along with the bell pepper pieces and chop finely.
Pour the resulting pulp into a bowl, season with salt, pepper, mix well, and let it marinate in the refrigerator for at least thirty minutes. If the soup is too thick, add cold water little by little, according to your taste.
When serving, portion it out and add the pieces of stale bread, the reserved lentils, extra virgin olive oil according to your taste, and finally crumble the hard-boiled eggs on top.
Now our Cold Lentil Soup is ready: fresh, colorful, and complete, to be enjoyed immediately
Tips, Variations, and Storage
We can use green, red, or brown lentils, as long as they are well-cooked and firm.
Instead of raw bell pepper, if we don’t digest it, we can grill it slightly.
Those who love spicy can complete the dish with a sprinkle of chili pepper or a drizzle of flavored oil.
Hard-boiled eggs can be replaced with cubed mozzarella or fresh cheese like feta.
The cold soup can be stored in the refrigerator for up to 2 days. It’s better not to add the eggs in advance, but keep them aside and add them when serving.
In any case, we can also freeze it, but remember to always defrost in the fridge and never at room temperature.
FAQ (Questions and Answers)
Is it suitable for a vegetarian diet?
Yes, just eliminate the eggs and replace them with cheese, tofu, or chickpeas.
Can I prepare it in advance?
Sure, in fact, it’s even better after a few hours of rest in the refrigerator.
Is it also good as a single dish?
Absolutely yes. It’s a dish rich in protein, fiber, and vitamins: perfect for a complete and balanced meal.
