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Roasted Red Pepper Lentil Soup in 30 Minutes

Ingredients

Scale
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • Pinch of crushed red pepper
  • 1 can (28 oz) of crushed tomatoes or jar of strained tomatoes
  • 24 cups vegetable broth or water
  • 1 jar of roasted red peppers, rinsed and finely diced (about 1 ½ cups worth)
  • 1 bay leaf
  • 3/4 cup dried red lentils
  • ½ Tbsp Crosby’s Fancy Molasses
  • 2 tsp dried oregano
  • Sea salt to taste
  • Squeeze of lemon

Variations:

Moroccan

  • ½ tsp cumin
  • 1 tsp paprika
  • Pinch of smoked paprika
  • 1 1/2 cups cooked white beans
  • 2 generous handfuls of baby spinach
  • ¼ cup chopped cilantro or parsley

Mexican

  • ½ Tbsp chili powder
  • ½ tsp cumin
  • 1 ½ cups frozen corn
  • Handful of chopped cilantro

Instructions

  1. In a large pot over medium heat saute the onion in the oil until just starting to brown.
  2. Add the garlic, crushed red pepper, tomatoes, broth, and bay leaf.
  3. Stir and bring to a gentle boil.
  4. Add the red peppers and the lentils and bring to the boil again. Stir often.
  5. Once the lentils are cooked add the molasses and oregano.
  6. Season with salt and a squeeze of lemon.
  7. Eat as is or add the Moroccan extras or the Mexican.
  8. Heat just until additional ingredients are warmed through.
  9. Serve immediately.

 

Keywords: soup, red pepper lentil soup