Roasted Red Pepper & Red Lentil Soup
I know: tis the season for pumpkin soup, but, with cooking (as with most things), I go with my inspiration. This is one of the best soups I've ever made. I have to tell you, I thought about throwing in some pumpkin. I'm so glad I didn't.
This soup came out exactly the way I wanted it and will be a treasured recipe for me. It's really easy to make, vegan, lowfat, and full of protein. As you can see from the photo, my version is thick, like a dal (I loved it this way!). Use more liquid for a lighter version.
I hope you enjoy this one as much as I did!
Roasted Red Pepper & Red Lentil Soup:
1 -1/2 TBS peanut oil
1/2 yellow onion, finely chopped
1 russet potato, peeled and finely diced
1 tsp of ground cumin
generous pinch of cumin seeds
1/2 tsp of ground coriander
generous pinch (or two) of salt
1 cup vegetable broth
3 cups of water
3/4 cup red lentils, rinsed
7.5 oz jar roasted red peppers
salt to taste
Heat the oil in a heavy bottomed sauce pan over medium-low heat. Cook the onion for 3-4 minutes, stirring frequently (avoid browning) . Add the potato, cover, and cook for 4 minutes (stirring to avoid sticking). Add the cumin, cumin seeds, coriander and salt and mix well. Cook for 1-2 minutes. Add the vegetable broth, water, red lentils and bring to a boil. Turn down to a simmer and add the roasted red peppers. Cook for 10-15 minutes, until lentils loose their shape.
Remove the soup from the heat and puree using an immersion blender.
Return to the heat and add salt to your taste.
Serve garnished with cilantro.