Lentil And Sweet Red Pepper Soup With Cumin And Black Pepper Recipes

ROASTED PEPPER AND LENTIL SOUP

This summery soup can be served cold or hot. The lentils make the soup hearty while still light and refreshing.

Provided by Jones

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 2h

Yield 6

Number Of Ingredients 20

Roasted Pepper and Lentil Soup image

Steps:

Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.
Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice.
Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.
Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.
Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.
Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 32.9 g, Fat 3.9 g, Fiber 12.8 g, Protein 10.6 g, SaturatedFat 0.5 g, Sodium 720.3 mg, Sugar 7.2 g

Ingredients

1 red bell pepper, halved lengthwise and seeded
1 yellow bell pepper, halved lengthwise and seeded
1 orange bell pepper, halved lengthwise and seeded
1 tablespoon olive oil
1 yellow onion, diced
1 large carrots, chopped
4 cloves garlic, minced
1 teaspoon dried tarragon
1 ½ teaspoons dried thyme
1 teaspoon paprika
4 canned roma (plum) tomatoes, seeded and diced
1 tablespoon water
1 ½ teaspoons hot sauce, or to taste
4 cups vegetable broth
1 cup lentils
2 bay leaves
¾ teaspoon salt
2 pinches freshly ground black pepper
1 teaspoon chile oil, or to taste
1 tablespoon chopped fresh parsley, or to taste

TAKE-OUT LENTIL SOUP WITH GARLIC AND CUMIN

Cuisines all over the world have some version of this warming, garlicky soup. It's the scent of cumin that makes this one Middle-Eastern at the heart. The soup is so fast and easy to make, and the ingredients are ones you are likely to already have in your pantry, so you'll find it the perfect solution to the eternal question: "What's for dinner?". From the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Take-Out Lentil Soup With Garlic and Cumin image

Steps:

Heat the olive oil in a large pot set over medium heat. Add the onion and garlic and cook for 6 minutes, until the onions become translucent. Add the cumin and continue to cook for another minute.
Add the lentils, stock, salt and pepper, and simmer for 30 minutes, or until the lentils have broken down. Add water if the soup needs thinning.
Stir in the lemon juice, taste, and reseason if necessary.
Ladle into soup bowls and drizzle with olive oil to serve.
Tip: There are many varieties of lentils: red, green, yellow, and black. Although green is the easiest to find, any variety works well in this soup.
Make ahead: This soup can be made up to 2 days ahead and kept covered in the refrigerator.

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon cumin
1 3/4 cups dried lentils
8 cups chicken stock
1 teaspoon salt
fresh ground black pepper
2 tablespoons fresh lemon juice
extra virgin olive oil, for drizzling

More about "lentil and sweet red pepper soup with cumin and black pepper recipes"

LENTIL-SWEET RED PEPPER SOUP WITH CUMIN AND BLACK PEPPER

Web Apr 4, 2019 1 leaves sprig of flat-leaf parsley, chopped, both stem and 1 cup green or black lentils 4 cups chicken stock or vegetable stock or …
From blossomtostem.net
5/5 (1)
Total Time 40 mins
Category Soups And Stews
Calories 252 per serving

Heat a tablespoon of olive oil in a large saucepan over medium heat. Add the bell pepper and saute for about 5 minutes or until the pepper begins to color. The oil will turn a deep orange shade.
Using a mortar and pestle, bash up the peppercorns and cumin seeds and add them to the saucepan and cook for a minute, until fragrant. Add another two tablespoons of olive oil, carrots, celery, onion, garlic, bay leaf and parsley and saute for about two minutes, until they begin to soften. Add the lentils and 3 cups of stock or water and bring to a simmer (if using water, you’ll want to add a pinch of salt here). Reduce heat to low and cook the lentils at a low simmer, uncovered, until the lentils are tender, about 20 minutes. Using a potato masher, roughly crush some of the lentils to give the soup more body (you could also use a stick blender to partially puree it).
Add the remaining cup of stock or water and bring to a simmer. Taste to see if needs more salt. Serve.

Lentil And Sweet Red Pepper Soup With Cumin And Black Pepper Recipes

ROASTED PEPPER AND LENTIL SOUP

This summery soup can be served cold or hot. The lentils make the soup hearty while still light and refreshing.

TAKE-OUT LENTIL SOUP WITH GARLIC AND CUMIN

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