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Roasted Red Pepper and Lentil Soup

What you need: 

1 cup red lentils, (rinsed and drained)
1 jar roasted red peppers (12 oz. size), drained and save liquid
1 medium onion
2 cloves garlic
1/4 cup olive oil
4 tablespoons tomato paste
3 cups vegetable broth
3 cups water
2 tab parsley flakes
1/2 teaspoons basil
salt and pepper to taste

What you do: 

Chop onion and celery and garlic fine. Sautee in the olive oil until onion is transparent.
Take 1/3 of the peppers and chop in small pieces. Take the remaining peppers and pulse in a food processor two or three times (watch so you don't puree them).
Add the peppers along with the saved liquid, lentils, vegetable broth, water and tomato paste. Add parsley and basil. Bring to a boil then reduce heat to a hard simmer. Cook for 1 1/2 hours.
Season with salt and pepper
A very simple soup with lots of flavor.

Preparation Time: 
15 minutes to prep, 1 hour 15 minutes
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

Absolutely love love love this soup!  One of my all-time fav lentil soups.  I love the thickness -- which makes it great dip too!

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Oops I forgot to list the celer!  It takes 2 ribs plus the tops.           
                                       
                                                    Lavita

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