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Red Pepper and Red Lentil Soup https://www.metro.ca/userfiles/image/recipes/soupe-poivrons-lentilles-rouges-10414.jpg PT15M PT40M PT55M
In Dutch oven or large saucepan, heat oil over medium heat; cook onion and peppers, stirring often, for 10 minutes or until softened but not browned. Stir in garlic, thyme, cumin, coriander, salt and pepper; cook for 2 minutes. Add broth, lentils and diced tomatoes; bring to boil. Reduce heat and simmer for 25 minutes or until lentils are very tender; let cool for 10 minutes. Purée soup, in batches, using a blender or immersion blender until very smooth. Return to saucepan; cook over medium heat until heated through. Stir in vinegar. Sprinkle with chives; garnish with swirl of cream and black pepper before serving. Tips: For added flavour, roast the peppers under the broiler until the skin is charred and peppers are tender. Peel carefully and remove seeds. Add chopped roasted peppers with lentils. Charred peppers will add a hint of smokiness to the soup. Add a pinch of hot pepper flakes with the other spices for a touch of heat. Add 1/2 cup (125 mL) 35% whipping cream after puréeing for a cream soup. Serve with toasted baguette that's been topped with cheese and broiled until melted if desired. Red lentils are a good choice for this soup as they break down when fully cooked, adding body and thickening the soup. Green and brown lentils cannot be used interchangeably in this soup.
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2 Tbsp. (30 mL) olive oil 1 onion, diced 2 red peppers, chopped 4 cloves garlic, minced 3 sprigs fresh thyme leaves 1 tsp. (5 mL) ground cumin 1/2 tsp. (3 mL) ground coriander 1/2 tsp. (3 mL) salt and freshly ground pepper 900 mL vegetable broth ready to use Campbell 1 cup (250 mL) dried red lentils 19 oz (540 mL) diced tomatoes, with juices 1 Tbsp. (15 mL) apple cider vinegar or lemon juice 1 Tbsp. (15 mL) fresh chives, chopped cream, to garnish (optional) cracked black pepper, for garnish (optional)
Red Pepper and Red Lentil Soup

Red Pepper and Red Lentil Soup

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6
servings
0:15
Preparation
0:40
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 1
    onion, diced
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  • 2
    red peppers, chopped
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    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

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  • 4
    cloves garlic, minced
  • 3
    sprigs fresh thyme leaves
  • 1 tsp.
    (5 mL)
    ground cumin
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  • 1/2 tsp.
    (3 mL)
    ground coriander
  • 1/2 tsp.
    (3 mL)
    salt and freshly ground pepper
  • 900 mL
    vegetable broth ready to use Campbell
  • 1 cup
    (250 mL)
    dried red lentils
  • 19 oz
    (540 mL)
    diced tomatoes, with juices
  • 1 Tbsp.
    (15 mL)
    apple cider vinegar or lemon juice
  • 1 Tbsp.
    (15 mL)
    fresh chives, chopped

  • cream, to garnish (optional)

  • cracked black pepper, for garnish (optional)
Imprimer ma sélection

Preparation

In Dutch oven or large saucepan, heat oil over medium heat; cook onion and peppers, stirring often, for 10 minutes or until softened but not browned.

Stir in garlic, thyme, cumin, coriander, salt and pepper; cook for 2 minutes.

Add broth, lentils and diced tomatoes; bring to boil.

Reduce heat and simmer for 25 minutes or until lentils are very tender; let cool for 10 minutes.

Purée soup, in batches, using a blender or immersion blender until very smooth.

Return to saucepan; cook over medium heat until heated through.

Stir in vinegar.

Sprinkle with chives; garnish with swirl of cream and black pepper before serving.

Tips:

For added flavour, roast the peppers under the broiler until the skin is charred and peppers are tender.

Peel carefully and remove seeds.

Add chopped roasted peppers with lentils.

Charred peppers will add a hint of smokiness to the soup.

Add a pinch of hot pepper flakes with the other spices for a touch of heat.

Add 1/2 cup (125 mL) 35% whipping cream after puréeing for a cream soup.

Serve with toasted baguette that's been topped with cheese and broiled until melted if desired.

Red lentils are a good choice for this soup as they break down when fully cooked, adding body and thickening the soup.

Green and brown lentils cannot be used interchangeably in this soup.

Source : Campbell

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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