Roasted Pepper and Lentil Soup The Best Recipes

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Roasted Pepper and Lentil Soup

"This summery soup can be served cold or hot. The lentils make the soup hearty while still light and refreshing."

Ingredients :

• 1 red bell pepper, halved lengthwise and seeded
• 1 yellow bell pepper, halved lengthwise and seeded
• 1 orange bell pepper, halved lengthwise and seeded
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 large carrots, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried tarragon
• 1 1/2 teaspoons dried thyme
• 1 teaspoon paprika
• 4 canned roma (plum) tomatoes, seeded and diced
• 1 tablespoon water
• 1 1/2 teaspoons hot sauce, or to taste
• 4 cups vegetable broth
• 1 cup lentils
• 2 bay leaves
• 3/4 teaspoon salt
• 2 pinches freshly ground black pepper
• 1 teaspoon chile oil, or to taste
• 1 tablespoon chopped fresh parsley, or to taste

Instructions :

Prep : 20M	Cook : 6M	Ready in : 2H

• Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
• Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.
• Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice.
• Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.
• Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.
• Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.
• Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.

Notes :

• Use 1 tablespoon of liquid from the canned tomatoes in place of the water for added flavor.

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