In the summer, we always look for light, quick dishes, ideally without turning on 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, also perfect to bring to the office or the beach. Personally, I also add some stale bread when I have some left over (as you already know, I never throw anything away), but you can also do without.
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, Fall
Ingredients
- 8.5 oz pre-cooked lentils (one can)
- 5.3 oz bell pepper
- basil
- oregano
- 2 hard-boiled eggs
- to taste extra virgin olive oil
- to taste salt
- 2 slices stale bread (optional)
Tools
- 1 Food Chopper
- 1 Knife
- 1 Cutting Board
Preparation
1. Let’s start by peeling the hard-boiled eggs and setting them aside. Wash the bell pepper well, remove the seeds, and cut it into pieces. Roughly break the two slices of stale bread. Put the pre-cooked lentils (set aside two tablespoons) that have been well drained from the preservation liquid, along with the pieces of bell pepper, and chop finely in a food chopper.
Pour the resulting mixture into a bowl and season it with salt, pepper, mix well, and let it marinate in the refrigerator for at least thirty minutes. If the soup turns out too thick, add cold water gradually, according to taste.
When serving, portion it and add the pieces of stale bread, the lentils set aside, extra virgin olive oil according to taste, and finally crumble the hard-boiled eggs on top.
Now our Cold Lentil Soup is ready: fresh, colorful, and complete, to be enjoyed right away
Tips, Variations, and Storage
We can use green, red, or brown lentils, the important thing is that they are well-cooked and firm.
Instead of raw bell pepper, if we can’t digest it, we can lightly grill it.
Those who like it spicy can complete the dish with a sprinkle of chili pepper or a drizzle of flavored oil.
The 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 best not to add the eggs in advance, but keep them separate and add them when serving.
In case we can also freeze it, but remember to always thaw it in the fridge and never at room temperature.
FAQ (Frequently Asked Questions)
Is it suitable for those following a vegetarian diet?
Yes, just remove the eggs and replace them with cheese, tofu, or chickpeas.
Can I prepare it in advance?
Of course, it’s even better after a few hours of rest in the refrigerator.
Is it suitable as a single dish?
Absolutely yes. It’s a dish rich in protein, fiber, and vitamins: perfect for a complete and balanced meal.
