Roasted Red Pepper & Red Lentil Soup

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The sweet flavor of roasted red peppers, combined with these savory red lentils, form a soup that is pleasing to the palate– and the eye.

The first thing I noticed about these “Red Chief” Lentils was (obviously) their great color. Unlike their brown brethren (Delicious? Yes. Visually appealing? Not so much.), these beans might actually entice an eater to, well… eat. Contrary to most dry beans, lentils do not require soaking or an extended amount of time to cook. This makes them a great option for last minute cooks who still want to enjoy great tasting beans (without going down the mushy, aluminum-y, canned bean route).

What you need:

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  • 2 Cups Red Lentils
  • 2 Cans Chicken Stock
  • 3 Whole Roasted Red Peppers (can substitute jarred or canned)
  • 1 Cup  Chopped Onion
  • 1 Cup Chopped Carrot
  • 1 Cup Chopped Celery
  • 1 Cup Diced Potato (roughly 1 peeled Russet potato)
  • 2 Teaspoon Cumin
  • 2 Teaspoon Paprika
  • 1 Clove Minced Garlic
  • 8-10 Cups Water

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1. Prepare all of the vegetables. Cut into similar sized pieces so they can cook evenly. They will all eventually end up pureed, so don’t worry too much about how they look.

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2. In a large pot over med-high heat, add a couple tablespoons of oil (vegetable, olive, etc.). Once the pan is hot, add all vegetables and saute until they begin to brown and soften.

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3. Rinse the beans under cold water, then transfer into pot along with the 2 cans of chicken stock and 8 cups of H2O. Bring mixture up to a boil, then reduce the heat and simmer uncovered for about 1 hour or until the lentils are completely soft and beginning to lose their shape.

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4. At this point the soup is ready to be pureed. A submersion blender works great if you have one, otherwise pour the mixture into a food processor or blender and puree until smooth. Be very careful because the liquid will be extremely hot.

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5. Stir in spices and let the soup simmer for another 10 minutes.

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Serve hot with some crusty bread slices… ENJOY!

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8 Responses to Roasted Red Pepper & Red Lentil Soup

  1. needhamhurst says:

    Outstanding taste and colorful!

  2. foodnearsnellville says:

    Are the red lentils a M. K. Hurst product? If so, what is the distribution of your red lentils?

    Simply put, I’ve found them hard to get except at specialty stores in the Atlanta area, and when I can get them, they are split. If by some miracle M. K. Hurst could sell some to Publix, I’m sure there are some southerners who would be grateful.

    • hurstbeans says:

      Thanks for the inquiry FNS.

      Red Lentils are one of the few items that we do not currently package individually. However, this recipe was posted because it is a product that we are testing and feel it would sell very well throughout the country… sounds like we might be right!
      Please look for them in the near future!

      • foodnearsnellville says:

        There is one other (color of) lentil I’d be looking for. After eating in some Indian restaurants, my wife has developed a taste for dal makhani (i.e. buttery lentils). It probably doesn’t matter in terms of flavor, but those recipes are using a black lentil.

  3. hurstbeans says:

    You may want to ask your grocer about our Confetti Lentils (recipe on this site) which contain several different kinds of lentils, including the varieties we have talked about here.

    We also make a Garlic and Herb Lentil product which is an excellent side dish.

    Thanks!

  4. Pingback: Whole Foods, Trader Joes, H.K. Hurst and other idle food thoughts. « Food Near Snellville

  5. Melissa says:

    I’m just chiming in to say that I would love for you to put out Red Lentils in your line of beans. I know my local grocer carries that majority of your products, so I’m sure they’d get these in, even if I have to ask!

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