Hi there– I’m so excited! It’s nippy outside and yesterday we even had a real splash of rain! (not so common here in southern CA). A friend dropped off a load of firewood last night and I snuggled under a quilt to read on the sofa. All that it say, it is officially soup weather!!
Here’s one that it simple and lean, filling and savory. Just add a fire in the fireplace and a sturdy loaf of bread and you’re set!
ROASTED PEPPER & LENTIL SOUP
3 tab. olive oil
1 yellow onion, chopped fine
4 cloves garlic, minced
1 carrot, chopped to tiny bits
2 cups orange (red) lentils
8 cups chicken broth
6 oz. jar roasted red peppers, minced (about 1/2 cup)
1 tsp. cumin
1/2 tsp. curry powder
salt & freshly ground pepper to taste
Heat the oil in a soup pot. Throw in the onion and cook until it’s tender and translucent. Add in the garlic and carrot cook a couple minutes more. Stir in the lentils to coat them with the oil. then add the broth, peppers, cumin and curry. Simmer for 20 to 30 minutes until the lentils are tender. Keep checking them– too long will make them mushy! Season with salt and pepper until it tastes just right. And serve it up steaming hot! Perfect.