Name: Bell Pepper Lentil Soup
Ingredients: 2 Red Bell Peppers, roasted & pureed; 1 Yellow Bell Pepper, diced; 1 Orange Bell Pepper, diced; 1 yellow onion, chopped; 2 medium carrots, diced; 2 stalks celery, diced; 3 cloves garlic, crushed; 2 tbsp. olive oil; ½ tsp. cumin seed; ½ tsp. coriander seeds, crushed; 6 cups chicken or vegetable stock; 1 cup dry red lentils, rinsed & drained; 1 tbsp. tomato paste; 4 tbsp. chopped cilantro; 3 green onions, sliced (for garnish); Salt & pepper to taste

AuthorArdhi IGCategoryBell Pepper, Peppers

Yields1 Serving

INGREDIENTS

2 Red Bell Peppers, roasted & pureed

1 Yellow Bell Pepper, diced

1 Orange Bell Pepper, diced

1 yellow onion, chopped

2 medium carrots, diced

2 stalks celery, diced

3 cloves garlic, crushed

2 tbsp. olive oil

½ tsp. cumin seed

½ tsp. coriander seeds, crushed

6 cups chicken or vegetable stock

1 cup dry red lentils, rinsed & drained

1 tbsp. tomato paste

4 tbsp. chopped cilantro

3 green onions, sliced (for garnish)

Salt & pepper to taste

DIRECTIONS

1

Wash all produce before cooking.

2

Preheat broiler on high and roast your Red Bell Peppers for up to 15 minutes, or until the skin is nicely charred. Set aside and allow to cool before peeling, seeding, and pureeing.

3

In a deep saucepan, heat up your olive oil over medium heat and add your diced Yellow and Orange Bell Peppers, onions, carrots and celery. Season with salt and pepper, cooking until everything has softened.

4

Add the remaining spices and garlic, cooking for an additional 1-2 minutes. Then add your stock, lentils, tomato paste, and pureed roasted Peppers.

5

Bring the mixture to a boil. Cover the saucepan with a lid and simmer for 25 minutes or until the lentils are cooked. Add additional broth if needed.

6

Just before serving, add the cilantro, diced Tomatoes, and green onions to your soup. Serve and enjoy!

Ingredients