Sunday, 22 December 2013

Roasted Yellow Pepper Red Lentil Soup

We are stormed in today here in the Kale Eats kitchen.  The roads are covered with ice and our plans for a family Christmas cancelled.  Luke was quite sad that we couldn't make the trip to visit family, stating that he just didn't feel festive without this tradition.  In a spirit of making the best out of a free day at home I suggested we head to the kitchen together.  The kids plan to make some Christmas cookies but I thought we'd start with a healthy soup.
 Last year we delivered jars of soup as gifts to friends and family and they were well received.  Although sweets dominate our gatherings these days, it's nice to give a little health to others too.  Once again, it's a fairly simple and quick soup that comes together with only a few ingredients and improves with time.  If you don't find yourself making this before Christmas, I guarantee it will be the exact recipe you're looking for come January.  Full of fibre, protein and veggies it's a low calorie tasty lunch for all.

Roasted Yellow Pepper Red Lentil Soup

5-6 yellow peppers, quartered and seeded
1 Tbsp coconut oil
1 large onion, chopped
1 clove garlic, minced
1 cup red lentils
4 cups water or broth
salt and pepper to taste

Preheat oven to 425 degrees. 
On a large baking sheet, place peppers in single layer.  Once oven is hot, switch setting to broil and place peppers under broiler until starting to blacken (about 5-10min).  Remove from oven and place in a paper bag for about 5 min.
Remove peppers from bag and peel off skins.  Dont' worry if they don't all come off cleanly.
In a large pot, add coconut oil on medium heat.  Add onions and saute until translucent.  Add garlic and stir about 3min.  Add lentils and stir about 1min.  Add water and bring to a boil.  Reduce heat and simmer until lentils softened (about 20min). 
Puree soup in batches in blender.  Add salt and pepper to taste (it will need quite a bit of salt if using water).  Enjoy!

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