roasted pepper and lentil soup

Ingredients

• Servings: 6
• 1 red bell pepper, halved lengthwise and seeded
• 1 yellow bell pepper, halved lengthwise and seeded
• 1 orange bell pepper, halved lengthwise and seeded
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 large carrots, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried tarragon
• 1 1/2 teaspoons dried thyme
• 1 teaspoon paprika
• 4 canned roma (plum) tomatoes, seeded and diced
• 1 tablespoon water
• 1 1/2 teaspoons hot sauce, or to taste
• 4 cups vegetable broth
• 1 cup lentils
• 2 bay leaves
• 3/4 teaspoon salt
• 2 pinches freshly ground black pepper
• 1 teaspoon chile oil, or to taste
• 1 tablespoon chopped fresh parsley, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs


• set oven rack about 6 inches from the heating element in your oven and preheat the broiler. line a baking sheet with aluminum foil.
• arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves prepared baking sheet with cut sides down.
• roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. place the blackened peppers into a bowl and tightly seal with plastic wrap. steam as they cool until the skin has loosened completely, about 20 minutes. remove and discard skins. cut peppers into small dice.
• heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.
• stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.
• pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.
• pour soup into a blender or food processor no more than half full. cover and hold lid down; pulse several time to get the soup to be only slightly chunky. repeat processing until all soup has been blended.