This warming comfort soup is very simple to make. This red lentil with roasted red pepper soup was inspired by my talented friend Allison. It does take time, since the lentils and veggies need to simmer and need to be stirred. I make this at night after my kids are in bed while talking to a friend or listening to music. You can really get a lot done while making this soup. Make it on an evening where you can hang around the kitchen.
2 Cups Red Lentils (Washed and separated)
1 Zucchini Chopped
4-5 Carrots Chopped
3-4 Garlic Cloves Chopped
Chopped Green Onions 1-2
4 Cups Organic Low Sodium Vegetable Broth
2-3 Cups Organic Low Sodium Tomato and Roasted Red Pepper Soup
1 tsp of Turmeric
Himalayan Pink Salt to taste
Add Cilantro to taste
Heat up deep pan or pot on medium with 1 Tbs of Olive Oil. Stir the soaked Red Lentils in olive oil and quickly add the Vegetable Broth and cover. Take it to a boil stirring frequently so the lentils don't burn. Once it boils take it down to a simmer. Simmer for about 20-30 minutes. Lentils should be soft.
Next add all the chopped vegetables and bring up the temperature while stirring for a few minutes. Return to a simmer and cover. Add the spices after half hour of simmering. I enjoy my veggies very soft. Now it's time to add 2-3 cups of the Tomato and Roasted Red Pepper Soup. If you love the taste go ahead and add the whole thing. Stir well! One of these days I'll make a fresh base. If you want to make your own Tomato and Roasted Red Pepper Soup, then more power to you!
Let it simmer for another hour if you like it super soft and stir it and check on it periodically.
Garnish with cilantro and season to taste
EASIER WAY (no veggie version)
Hope you enjoy this as much as my family does!