Lentil and roasted-vegetable soup
7
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Roasted tomatoes and bell pepper along with chipotle and cumin upgrade the flavor profile of this lentil soup. The ingredients are all ordinary but they come together to make a distinctive and delicious soup.
Ingredients
Tomato(es)
3 large
Red bell pepper(s)
1 medium
Olive oil
1 Tbsp
Uncooked onion(s)
1 medium
Garlic
2 medium clove(s)
Chipotle chili powder
0.5 tsp
Ground cumin
1 tsp
Vegetable broth
4.5 cup(s)
Carrots
1 small
Sweet potato(es)
1 small
Dry lentils
1 cup(s)
Kosher salt
0.5 tsp
Queso cotija
6 Tbsp
Cilantro
2 Tbsp
Jalapeño pepper(s)
1 small
Crushed red pepper flakes
0.5 tsp
Instructions
1
1 Preheat broiler. Line large rimmed baking sheet with foil and place tomatoes and bell pepper, cut side down, on the foil. Broil 5 inches from heat, until skins blister, about 5 minutes for tomatoes and 10 minutes for pepper. Set aside to cool.
2
2 When cool enough to handle, peel blackened skin off tomatoes and pepper and discard. Set aside vegetables, reserving any accumulated juices.
3
3 Meanwhile, heat oil in large saucepan over medium-high heat. Add onion and cook, stirring occasionally, until softened and golden, about 6 minutes. Add garlic, chile powder, and cumin and cook, stirring constantly, until fragrant, about 30 seconds.
4
4 Add broth, carrot, sweet potato, lentils, and salt. Bring to boil; reduce heat, cover, and simmer until lentils and vegetables are tender, about 30 minutes.
5
5 Combine 1 cup soup mixture, reserved tomatoes and bell pepper, and any accumulated juices in food processor; puree. Add puree to saucepan and simmer until heated through, about 2 minutes.
6
6 Ladle evenly into 6 bowls; top evenly with Cotija. Sprinkle with cilantro, jalapeño, and pepper flakes.
7
Serving size: (1 1/3 cups soup and 1 tablespoon cheese)
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