This is the perfect time of the year to warm up with a hot bowl of wholesome soup. I chose to make this soup because I had a few peppers and tomatoes hanging around my fridge just waiting to be put to use, and using my gas stove to roast the red peppers added some depth to their flavour. It was a challenge getting enough flavour into the soup itself without loading it with salt, but its ending flavour was slightly sweet with a hint of spice from child powder. I had my roommate try it once it was finished and she thought it would pair well with a grilled cheese as it had a mildly sweet flavour and would compliment the crunchy sandwich well. The soup itself was a success because it has a good nutritional profile that is satisfying but yet is light and flavourful. Its texture had a slight bit of bite to it. If I could do something differently, I would have bought some fresh basil to add some freshness and big basil flavour. I learned that I need to cook the soups that I want to puree for a longer amount of time to achieve maximum smoothness in texture, whereas I pureed this one only just once the vegetables and lentils were soft. I love having soup in my fridge at this time of the year when it's freezing outside, being able to cozy up on the couch with a hot bowl of soup.
The Recipe:
2 red peppers, roasted
2 tomatoes, diced
1 onion, diced
2 cloves garlic
1 cup red lentils
salt & pepper to taste
3 tbsp smoked paprika
2 tbsp basil, dried
3 cups vegetable stock, hot
Franks Red Hot sauce, to taste
1 tbsp olive oil
1. Begin by roasting the red peppers on open gas stove- when charred all around, wrap in seran wrap and let steam aside.
2. Saute onion until translucent. Add garlic, tomatoes and spices. Cook for 3 minutes.
3. Pour stock overtop of vegetables, then add lentils. Stir and bring to a boil, then reduce to a simmer for 20 minutes or until lentils and vegetables are all soft.
4. Remove the skin from red peppers, seed and dice. Add to soup pot.
5. Remove mixture from stovetop when heated through, then pulse in a food processor until smooth.
6. Reheat on the stovetop, then taste and add franks and more seasonings as necessary. Simmer for another 5 minutes.
2 tomatoes, diced
1 onion, diced
2 cloves garlic
1 cup red lentils
salt & pepper to taste
3 tbsp smoked paprika
2 tbsp basil, dried
3 cups vegetable stock, hot
Franks Red Hot sauce, to taste
1 tbsp olive oil
1. Begin by roasting the red peppers on open gas stove- when charred all around, wrap in seran wrap and let steam aside.
2. Saute onion until translucent. Add garlic, tomatoes and spices. Cook for 3 minutes.
3. Pour stock overtop of vegetables, then add lentils. Stir and bring to a boil, then reduce to a simmer for 20 minutes or until lentils and vegetables are all soft.
4. Remove the skin from red peppers, seed and dice. Add to soup pot.
5. Remove mixture from stovetop when heated through, then pulse in a food processor until smooth.
6. Reheat on the stovetop, then taste and add franks and more seasonings as necessary. Simmer for another 5 minutes.