Best Roasted Red Pepper And Lentil Soup Recipes

RED LENTIL, CARROT AND ROASTED RED PEPPER SOUP

Red Lentil, Carrot and Roasted Red Pepper Soup image

I made this soup by experimenting with ingredients I had on hand. It turned out to be very tasty! It is also very healthy.

Provided by Hag chef

Categories Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 cup dried red lentils, rinsed
1 onion, chopped
1 red pepper, chopped
1 red pepper, roasted, chopped
1 celery rib, sliced
1 garlic clove, minced
2 carrots, peeled and sliced
2 cups chicken broth
1 1/2 cups milk (or 5% cream)
1 tablespoon dried parsley
1 tablespoon lime juice
1 teaspoon ground ginger
1 teaspoon curry powder
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon white pepper
4 tablespoons sour cream

Steps:

Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil.
Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender.
Use an immersion blender, and puree the soup until no lumps remain, or puree in batches in a food processor or blender. (careful, it's hot!).
Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup.
Taste to adjust any seasoning.
Bring it back to a simmer.
Serve with a dollop of sour cream, if desired.

ROASTED RED PEPPER AND LENTIL SOUP

Roasted Red Pepper and Lentil Soup image

Make and share this Roasted Red Pepper and Lentil Soup recipe from Food.com.

Provided by DailyInspiration

Categories Lentil

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 large onion, diced
3 shallots, diced
4 garlic cloves, chopped
1 carrot, roughly chopped
2 stalks celery, roughly chopped
2 cups lentils
8 cups chicken stock
1 ham hock (optional)
2 red bell peppers, roasted and pureed
1 jalapeno pepper, roasted and pureed
1 pinch curry powder
1 teaspoon ground cumin
1 tablespoon cayenne pepper (or to taste, can use chile sauce, I would use much less)
salt & freshly ground black pepper, to taste

Steps:

In a large stockpot over high temperature, heat the olive oil until very hot. Add the onion, shallots, and garlic and saute until they begin to give off their aroma, 2-3 minutes. Add the carrots, celery and lentils and mix to coat the lentils with olive oil. Add the stock and optional ham hock and simmer until the lentils are tender, about 20 minutes.
Add the pureed red and jalapeno peppers to the soup. Add the curry, cumin, and cayenne. Season with salt and pepper. If you have added the ham hock, remove it and discard or pull the meat from the bone, chop and addit it to the soup. Bring the soup just to a boil and serve immediately.

Nutrition Facts : Calories 255.3, Fat 6.8, SaturatedFat 1.4, Cholesterol 9.6, Sodium 481.7, Carbohydrate 33.8, Fiber 7.4, Sugar 9.9, Protein 15.4

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