Israeli Charred Pepper and Red Lentil Bowl (Mercimek-Adjacent)

About This Recipe

Red lentil soups and stews, often called mercimek in the broader Eastern Mediterranean and Middle Eastern culinary sphere, are common comfort food across Israeli kitchens, particularly among Mizrahi and Sephardic households. This bowl thickens that same red lentil base with charred bell pepper blended right into the stew, giving it a smoky sweetness that plain lentils lack, then finishes with a tahini-herb drizzle in place of the more usual squeeze of lemon alone. Charring the peppers directly over a flame before blending them into the lentils is what makes this version distinct — the smoky char carries through the whole pot rather than just sitting on top as a garnish. Red lentils cook quickly and break down naturally into a thick, almost creamy stew without any added cream, needing only cumin, garlic and a good glug of olive oil to taste rounded. A tahini-lemon drizzle stirred with fresh herbs at the end adds richness and brightness in the same way Israeli cooks finish hummus and other legume-based dishes.

Ingredients

Serves 4

• 2red bell peppers
• 1.5 cupsred lentils(rinsed)
• 3 tbspolive oil
• 1onion(chopped)
• 3 clovesgarlic(minced)
• 1.5 tspground cumin
• 0.5 tspsweet paprika
• 4 cupsvegetable stock
• 1 tspfine sea salt
• 3 tbsptahini
• 1.5 tbsplemon juice
• 3 tbspfresh parsley or cilantro(chopped)

Instructions

1. 1

   Char the peppers

   Char the peppers over a gas flame or under a hot broiler until blackened all over, about 10 minutes. Steam covered 10 minutes, then peel, seed and roughly chop.

2. 2

   Cook the aromatics

   Heat olive oil in a pot over medium heat. Cook onion 6 minutes until soft, then add garlic, cumin and paprika and cook 1 minute until fragrant.

3. 3

   Simmer the lentils

   Add lentils, charred pepper, stock and salt. Bring to a boil, then simmer uncovered 20-25 minutes, stirring occasionally, until the lentils have broken down into a thick stew.

4. 4

   Blend if desired

   For a smoother bowl, blend a portion of the soup with an immersion blender, leaving some texture, or blend fully for a completely smooth stew.

5. 5

   Make the tahini drizzle

   Whisk tahini and lemon juice with a splash of water until smooth and pourable.

6. 6

   Serve

   Ladle into bowls, drizzle with tahini sauce, and scatter with fresh herbs.

Variations

• •

  Spicy version: add a pinch of cayenne or a diced fresh chile with the garlic for heat.

• •

  Protein-added: stir in cooked chickpeas for a heartier, more filling bowl.

• •

  Coconut twist: replace half the stock with coconut milk for a richer, slightly sweeter variation.

Storage

Refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat on the stovetop with a splash of water or stock, as lentil stews thicken considerably once chilled.

Frequently Asked Questions