This Roasted Red Pepper and Lentil Soup is great for the upcoming colder months. A recipe from my father, this soup is mild, with a small kick, and warms the body well. If you would like to make this recipe vegetarian, you can look here for vegetarian alternatives to chicken stock.
- 1 Tablespoon of Olive Oil (15mL)
- 1 Large Onion, Diced
- 3 Shallots, Diced
- 4 Cloves of Garlic. Chopped
- 1 Carrot, Roughly Chopped
- 2 Cups of Lentils (475 mL)
- 8 Cups of Chicken Stock (1.8 L)
- 1 Ham Hock (optional)
- 2 Red Bell Peppers, Roasted and Pureed
- 1 Jalapeño Pepper, Roasted and Pureed
- Pinch of Curry Powder
- 1 Teaspoon of Ground Cumin (5mL)
- 1 Tablespoon of Cayenne or Chile Sauce to taste (15mL)
- Salt and Freshly Ground Pepper to taste
In a large stock pot, over high temperature, heat the olive oil until it’s very hot. Then add the onions, shallots, and garlic. Sauté for about 2 to 3 minutes, until they begin to give off their own aroma. From there, add the carrots, celery, and lentils. Mix to coat the lentils in the olive oil. Then add the chicken stock, and the ham hock (optional) and simmer for about 20 minutes, until the lentils are tender.
Once that is done, you want to add the pureed red and jalapeño peppers into the soup. From there, add the curry, the cumin, and the cayenne (or chile) sauce. Season with salt and pepper.
If you added the ham hock, remove it and discard it, or you can pull the meat from the bone, chop it, and add it to the soup.
Bring the soup to just a boil, and then serve!
TIP: For a smooth consistency for the soup, process the soup in a food processor, run through a sieve, and bring to a boil.
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