Lentil, Tomato And Roasted Pepper Soup
I love lentils because they are a great source of protein. This rustic soup is so easy to make. It’s wonderful because you can throw it together quickly for not much money and it makes a lot so you can feed a houseful. You can be creative with this basic recipe; add beef tips or chicken if you want. I used vegetable stock here, but beef or chicken stock is delicious too.
Ingredients
- 1 yellow onion, coarsely chopped
- 2 cups dried lentils
- 12 oz. roasted red peppers
- 1 14-1/2 oz. can tomato sauce
- 32 oz. vegetable stock
- 4 tbsp. crushed garlic
- 1 tbsp. thyme
- 4 tbsp. parsley
- 3 cups celery, chopped
- 1/4 cup olive oil
- 1 tbsp. salt
- 2 14-1/2 oz. cans whole tomatoes, chopped
- 1 fresh habenero pepper, minced
Instructions
Soak the lentils for an hour. Drain and rinse.
Heat olive oil in a stock pot. Add the celery, onion, garlic. Sauté until softened and the onions are translucent.
Add the lentils, vegetable stock, tomatoes, tomato sauce, and habanero pepper.
Season with salt and fresh herbs.
Cover and cook for 30 minutes.
Notes
Time to prepare: 45 minutes.
Serves 12.
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