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    You are in: Home / Recipes / Roasted Red Pepper and Lentil Soup Recipe
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    Roasted Red Pepper and Lentil Soup

    Roasted Red Pepper and Lentil Soup. Photo by Boomette

    1/1 Photo of Roasted Red Pepper and Lentil Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Nancy's Pantry's Note:

    Another Caprial's Cafe delicious sounding recipes.

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    Units: US | Metric


    1. 1
      In a large stockpot over high temperature, heat the olive oil until very hot. Add the onion, shallots, and garlic and saute until they begin to give off their aroma, 2-3 minutes. Add the carrots, celery and lentils and mix to coat the lentils with olive oil. Add the stock and optional ham hock and simmer until the lentils are tender, about 20 minutes.
    2. 2
      Add the pureed red and jalapeno peppers to the soup. Add the curry, cumin, and cayenne. Season with salt and pepper. If you have added the ham hock, remove it and discard or pull the meat from the bone, chop and addit it to the soup. Bring the soup just to a boil and serve immediately.

    Ratings & Reviews:

    • on November 07, 2011


      I used a red onion, red lentils. Next time I'll mince the celery cause it took longer to have it tender and the soup was sticking to the pot and the lentils were almost overcooked. I added 2 cups of chicken stock. I loved the addition of the roasted pepper and jalapeno. It added so much flavor. I didn't use curry and cumin since it's not my favorite spices and the taste was already great. Thanks Nancy :) Made for Holiday tag game

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Red Pepper and Lentil Soup

    Serving Size: 1 (492 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 255.2
    Calories from Fat 61
    Total Fat 6.7 g
    Saturated Fat 1.4 g
    Cholesterol 9.6 mg
    Sodium 481.7 mg
    Total Carbohydrate 33.8 g
    Dietary Fiber 7.3 g
    Sugars 9.9 g
    Protein 15.4 g

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