Red Lentil, Carrot and Roasted Red Pepper Soup

Recipe by Hag chef
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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