Monday, November 17, 2014

Roasted Red Pepper and Lentil Soup

A few days ago I made roasted red pepper soup.  I like the general pureed roasted red pepper, but I wanted to bulk it up a bit, so I added red lentils and some cashews for creaminess.  I was in love with the results, my daughter (5 years old) refused to try it.  The next day, I was eating the little bowl that was left over for lunch and my daughter asked for a bite, and another bite, and...  Well, it went on until the bowl was empty and she asked me to make more that very second.  I told her we didn't have any peppers, so I couldn't.  Yesterday, at the store, she reminded me to get peppers so I could make that soup again.  Who can argue with that?!

Ingredients

3 bell peppers (red, orange, or yellow) cut in half
1 yellow onion chopped roughly
4-6 cloves of garlic
Oil of choice (I use Spectrum Naturals Organic Coconut Spray Oil *affiliate link)
Salt and pepper to taste

1 1/2 cups red lentils
1 tsp smoked paprika
veg bouillon/ salt to taste

1/2 cup raw cashews (or cashew pieces, must cheaper)

Begin by preheating the oven to 400 degrees while you chop the vegetables.  Put parchment paper on a baking sheet and then spray or spread oil on it.  Place the cut peppers, onion, and garlic on it and spray another layer on top (or drizzle if you use a different oil) and salt and pepper.  Place in oven.

Take Instagram picture of your peppers.

While that's cooking, place lentils and water and paprika in a pot with 4 cups water or vegetable broth.  I didn't have any broth/bouillon tonight, so I just added a bit of garlic salt.
With supervision, stirring is a great job for the little.

Bring to a bowl and then turn down to simmer until the lentils are soft.  You might think you don't have enough water, but it's okay.  When it's done, it should look like this.


The lentils take about 15 minutes, so that's a good time to turn your roasting veggies.
The veggies will take about a half hour, maybe a bit more for a good caramelization.  It's your call.  Add the cashews, lentils, and veggies to the blender.  Don't fill it this high, it's totally against all the rules and it specifically tells you not to in the manual.  Do a couple batches, maybe.  You could blend the peppers first then they take up less room and the lentils wouldn't fill it up.  Again, I'll leave this to your discretion.

The finished product is smooth and thick almost like a runny hummus.  It's hearty and delicious and so good for you.


Oh, you should add turmeric, that would give it extra healthiness.  I should have done that too!  Darn.  Next time.








































1 comment:

  1. I like Lentil, so hopefully I will get to try this!

    ReplyDelete