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Recipes
Beans & Legumes
Romesco Roasted Red Pepper Soup with Lentils

11 INGREDIENTS • 3 STEPS • 20MINS

Romesco Roasted Red Pepper Soup with Lentils

Recipe
4.2
6 ratings
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!)
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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!)
author_avatar
Live Eat Learn
Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
20MINS
Total Time
$1.09
Cost Per Serving
Ingredients
Servings
6
us / metric
Olive Oil
4 Tbsp
Olive Oil
Garlic
1 clove
Garlic, minced
Vegetable Broth
5 cups
Vegetable Broth
Red Lentils
1 cup
Red Lentils
Red Chili Pepper
2
Red Chili Peppers, roasted
Roma Tomato
3
Medium Roma Tomatoes, roughly chopped
Almond Butter
4 Tbsp
Almond Butter
Lemon
1
Lemon, juiced
1 Tbsp juice per 6 servings
Salt
1/2 tsp
Salt
Smoked Paprika
1/2 tsp
Smoked Paprika
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
298
Fat
17.4 g
Protein
11.2 g
Carbs
27.7 g
Love This Recipe?
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Romesco Roasted Red Pepper Soup with Lentils
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author_avatar
Live Eat Learn
Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
Cooking InstructionsHide images
step 1
Add Olive Oil (2 Tbsp) 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 cups) and Red Lentils (1 cup). Bring to a boil and cook for 20 minutes, or until lentils are soft.
step 1 Add Olive Oil (2 Tbsp) 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 cups) and Red Lentils (1 cup). Bring to a boil and cook for 20 minutes, or until lentils are soft.
step 2
Meanwhile, add Roma Tomatoes (3), Red Chili Peppers (2), Olive Oil (2 Tbsp), Almond Butter (4 Tbsp), juice from Lemon (1), Salt (1/2 tsp), Smoked Paprika (1/2 tsp) and Ground Black Pepper (1/4 tsp) to a blender or food processor. Blitz until smooth.
step 2 Meanwhile, add Roma Tomatoes (3), Red Chili Peppers (2), Olive Oil (2 Tbsp), Almond Butter (4 Tbsp), juice from Lemon (1), Salt (1/2 tsp), Smoked Paprika (1/2 tsp) and Ground Black Pepper (1/4 tsp) to a blender or food processor. Blitz until smooth.
step 3
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Tags
Beans & Legumes
Dairy-Free
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Quick & Easy
Vegetables
Soups & Stews
Spanish
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