Lentils, Soups, Vegetarian

Roasted red pepper lentil soup

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Roasted red pepper lentil soup is speedy and delicious
This soup is flavourful, has great texture and takes all of 30 minutes to make. You simply throw everything in a pot at once and cook until tender.  
My mom has a way with soup. She has some of the best recipes and she still makes enough to feed an army so half a batch often ends up in one of our homes. Whenever I make one of her recipes I refer to it  as “Gemmy soup” which guarantees my kids will devour it.

I grew up eating soup. All through elementary school we went home for lunch and during the colder months (or rainy spring and fall days) lunch often consisted of soup and a sandwich. I remember eating Campbell’s tomato soup from a can alongside a grilled cheese sandwich, or cheese-and-bacon-things (my family’s name for bread topped with a slice of cheese and a couple of slices of bacon, broiled until crispy and bubbling.)
As I got older mom’s soup became more wholesome and hearty.
This particular recipe is a new addition to mom’s recipe archives. She came across it in a magazine published by a grocery store chain in Maine a few years ago and it has become a family favourite. This soup is flavourful, has great texture and takes all of 30 minutes to make. You simply throw everything in a pot at once and cook until tender.  
Roasted red pepper lentil soup is speedy and delicious
 

Mom’s roasted red pepper soup

  • 1 onion, diced
  • 3-4 cloves garlic, minced
  • Pinch of crushed red pepper
  • 1 can (28 oz) of crushed tomatoes or jar of strained tomatoes
  • 2-4 cups vegetable broth or water
  • 1 jar of roasted red peppers, rinsed and finely diced (about 1 ½ cups worth)
  • 1 bay leaf
  • 3/4 cup dried red lentils
  • ½ Tbsp molasses
  • 3 tsp dried oregano
  • 1 cup frozen corn
  • ½ tsp. salt (or to taste)
  • Freshly ground black pepper

Instructions:
  1. Combine all ingredients in a large stock pot.
  2. Bring to the boil, reduce heat to low and cook until lentils are tender.
  3. Adjust seasoning as necessary.

Green kitchen tips:

  • Choose bottled tomatoes when possible. Most food cans are lined with BPA plastic, which leaches hormone-disrupting chemicals into the food, especially acidic foods like tomatoes.
  • Choose organic corn so you can be assured that it’s non-GMO.
 

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