- 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
- 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.
03/31/2018
recipepes.com
Roasted Pepper and Lentil Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
