This is the recipe for the soup I served the other night. It was tasty and got rave reviews. Another fat-free, vegan soup with legumes to add to my diet recipe book.
Roasted Red Pepper Lentil Soup ****
Yields: 6 Servings
1 large Roasted red peppers
1 bulb Roasted garlic
1 Onion chopped fine
1 teaspoon Cumin
1 teaspoon Paprika
1 1/2 cup Lentils picked over and rinsed
1 Bay leaf
1 sprig Thyme
6 cups Chicken stock with water (I do 4 cups stock, 2 cups water)
pinch Hot pepper flakes
Lemon juice and zest
Sautee the onions until soft in a large heavy pot. Add cumin and paprika and stir for one minute.
Add lentils, roasted red pepper, and garlic - stir to coat.
Add chicken stock &/or water (and salt if using). Bring to a boil. Reduce heat, cover and simmer until lentils are tender and soup is beginning to thicken, about 25 to 30 minutes.
Puree with immersion blender to desired consistency. Add more stock as required. Add lemon juice, taste and adjust seasonings.
Serve sprinkled with lemon zest and chopped parsley