Roasted Red Pepper & Lentil Soup
By Susan • May 24th, 2008 • Category: What's Cooking in my Kitchen 
This rich colored soup tastes as good as it looks. The hardest part to this recipe was roasting the peppers. My peppers just wouldn’t darken when I baked them (Hmm note to self- try roasting on the BBQ for a great smoky flavour) My recipe for this delicious low fat vegetarian soup follows.
Ingredients
2 Red Onions, coarsely chopped
2 Red Peppers, halved with seeds taken out
4 Garlic Cloves, minced
1 Tbsp Dried Thyme
1 Cup Red lentils
4 Cups Vegetable Broth
2 Bay Leaves
Black Pepper
Preheat Oven to 350 degrees
Bake onions and peppers in the oven for 30 minutes, or until the peppers have softened. Then allow to cool.
Put the lentils in a sauce pan with vegetable broth, garlic and thyme and simmer for 15 Minutes or until the lentils are soft and pale in color. Remove from heat and discard the Bay Leaves.
Remove the skin from the Peppers by gently rubbing over their surface. Puree the Peppers, onions, Lentils, and their liquids with the blender until they have a smooth and creamy consistency.
Reheat and season to taste with freshly ground pepper. Top with a sprig or two of cilantro and sprinkle with Rice Grated Topping (a Dairy Free/ Soy Free Parmesan Flavored topping)
Mmmm what a great Low Fat Vegan Treat.
SusanI live in Southern Alberta Canada, a predominantly carnivore territory trying to maintain a healthy vegetarian lifestyle for my family and myself.
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Great recipe! I’ve been looking for a simple roasted red pepper and lentil soup and this is it. So many of them have spices which totally kill the flavor of the roasted red peppers.
Nice, easy and tasty!
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