Long time no see, fellow bloggers! I can’t believe how busy I’ve been the last few weeks. Hope you can forgive me. I made this soup a few Mondays ago, but never got around to sharing it with you.
Roasted Red Pepper Lentil Soup
1/2 cup red lentils
5 baby gold potatoes
1/2 white onion, chopped
1 carrot, peeled and chopped
4 mini red peppers
1 large spoonful of tomato paste
6-8 cups of water or vegetable broth
Salt and pepper
Red pepper flakes
1. Cut the tops of the red peppers. Remove the seeds and rinse with water. Roll in olive oil and broil in the oven until slightly charred. Remove from heat and set aside.
2. Boil red lentils in a small to medium sized pot until soft. Lower heat to simmer.
3. Saute onions, carrots, and potatoes in olive oil. Once transparent, mix in the tomato paste. Pour mixture into the pot with the lentils.
I love how creamy this soup was without a single drop of actual cream. It was also very filling and tasty.