A couple post back, I talked about my general cranky demeanor and my wanting to get out of a funk. I was positive, went for walks, and ate pretty darn healthy and the end result: nothing. I’m beginning to wonder if there is something medical going on (I have my suspicion) and because of this, I’m headed to the doctor tomorrow.
In the mean time, I attempted to comfort myself with a nice warm bowl of soup. We’ve had some crappy weather (rain, hail, and snow all in one night) along with some cooler temperatures and this makes me crave a nice big bowl of warm soup.
I ended up using jarred red peppers because I really hate buying out-of-season veggies if I don’t have to and since I had a jar sitting in the cupboard it was the perfect excuse to cheat a little. This soup is really simple and if you left the feta off the top, could also be vegan. The lentils add a little extra oomph in the red color and a little extra creaminess to the soup.
This was the perfect soul satisfying soup I needed today.
Roasted Red Pepper Soup
- 1 tablespoon olive oil
- 1/2 medium onion diced
- 1 clove garlic minced
- 1 jar 12oz roasted red peppers (or three red peppers you roast yourself)
- 3 cups veggie broth
- 1/4 cup red lentils
- 1 teaspoon paprika
- salt and pepper to taste
- In a medium pot, heat olive oil over medium. Add in onion, sauteing until becoming translucent. Stir in garlic and continue to cook for two more minutes. Remove roasted red peppers from the jar (or remove the skin if you roasted them yourself) and dice. Combine pepper, paprika, salt, and pepper and stir into onions. Cook for two more minutes.
- Finally, pour in veggie broth and lentils. Lentils will absorb some of this broth so be sure to have a little extra broth on hand just in case you need to thin down the soup. Bring soup to a boil then reduce to simmer and let cook for 15-20 minutes or until the lentils have softened. Remove from heat and puree with an immersion blender.
- Dish into bowls and top with a little oil, feta, and croutons if you like.