Red Lentil, Carrot and Roasted Red Pepper Soup

"I made this soup by experimenting with ingredients I had on hand. It turned out to be very tasty! It is also very healthy."
 
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photo by Hag chef photo by Hag chef
photo by Hag chef
Ready In:
30mins
Ingredients:
18
Serves:
4
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ingredients

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directions

  • Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil.
  • Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender.
  • Use an immersion blender, and puree the soup until no lumps remain, or puree in batches in a food processor or blender. (careful, it's hot!).
  • Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup.
  • Taste to adjust any seasoning.
  • Bring it back to a simmer.
  • Serve with a dollop of sour cream, if desired.

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Reviews

  1. We enjoyed this meal. We added a cup of vegetable broth and extra milk and used black pepper instead of white pepper. I did not puree it either. The aroma was also very delicous!
     
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Tweaks

  1. We enjoyed this meal. We added a cup of vegetable broth and extra milk and used black pepper instead of white pepper. I did not puree it either. The aroma was also very delicous!
     

RECIPE SUBMITTED BY

I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading. I love the Company's coming series of cookbooks. I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch. How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year! The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April. We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert. In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food. We have so much fun together, and have become very good friends. I highly recommend it! The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"! I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday. We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser. Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.
 
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