Name: Romesco Roasted Red Pepper Soup with Lentils
Total time: PT1200.0S
Yield: 6
Ingredients: 4 tablespoon Olive Oil; 1 clove Garlic; 5 cup Vegetable Broth; 1 cup Red Lentils; 2 Red Chili Pepper; 3 Roma Tomato; 1/4 cup Almond Butter; 1 Lemon; 1/2 teaspoon Salt; 1/2 teaspoon Smoked Paprika; 1/4 teaspoon Ground Black Pepper

This Roasted Red Pepper Soup draws inspiration from the delicious Spanish pepper sauce, romesco! With smoky roasted peppers, juicy Roma tomatoes, and a dollop of almond butter, this is a creamy soup that gets dinner on the table (in under 15 minutes!)

Low-Fat

Intermediate

Romesco Roasted Red Pepper Soup with Lentils

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Olive Oil

tablespoon

Garlic

clove

Vegetable Broth

Red Lentils

Red Chili Pepper

Roma Tomato

Almond Butter

Lemon

Salt

teaspoon

Smoked Paprika

Ground Black Pepper

Add {@2:} to a large pot over medium heat. Add {@3:} and cook for a few minutes, until it begins to turn golden. Add warmed {@0:} and {@1:}. Bring to a boil and cook for 20 minutes, or until lentils are soft.

Add Olive Oil (2 tablespoon) to a large pot over medium heat. Add Garlic (1 clove) [Minced] and cook for a few minutes, until it begins to turn golden. Add warmed Vegetable Broth (5 cup) and Red Lentils (1 cup). Bring to a boil and cook for 20 minutes, or until lentils are soft.

Add Olive Oil (2 tablespoon) to a large pot over medium heat. Add Garlic (1 clove) and cook for a few minutes, until it begins to turn golden. Add warmed Vegetable Broth (5 cup) and Red Lentils (1 cup). Bring to a boil and cook for 20 minutes, or until lentils are soft.

Meanwhile, add {@4:}, {@1:}, {@5:}, {@3:}, juice from {@6:}, {@7:}, {@2:} and {@0:} to a blender or food processor. Blitz until smooth.

Meanwhile, add Roma Tomato (3 N/A) [roughly chopped], Red Chili Pepper (2 N/A) [roasted], Olive Oil (2 tablespoon), Almond Butter (1/4 cup), juice from Lemon (1 N/A) [juiced], Salt (1/2 teaspoon), Smoked Paprika (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon) to a blender or food processor. Blitz until smooth.

Meanwhile, add Roma Tomato (3), Red Chili Pepper (2), Olive Oil (2 tablespoon), Almond Butter (1/4 cup), juice from Lemon (1), Salt (1/2 teaspoon), Smoked Paprika (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon) to a blender or food processor. Blitz until smooth.

Whisk romesco sauce into the lentil broth. Season with salt, pepper, and paprika. Serve warm topped with sour cream or plain Greek yogurt.

Romesco Roasted Red Pepper Soup with Lentils

4.2

20MINS

$1.09

Ingredients

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Cooking Instructions

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