Roasted Red Pepper and Lentil Soup
1 cup red lentils, (rinsed and drained)
1 jar roasted red peppers (12 oz. size), drained and save liquid
1 medium onion
2 cloves garlic
1/4 cup olive oil
4 tablespoons tomato paste
3 cups vegetable broth
3 cups water
2 tab parsley flakes
1/2 teaspoons basil
salt and pepper to taste
Chop onion and celery and garlic fine. Sautee in the olive oil until onion is transparent.
Take 1/3 of the peppers and chop in small pieces. Take the remaining peppers and pulse in a food processor two or three times (watch so you don't puree them).
Add the peppers along with the saved liquid, lentils, vegetable broth, water and tomato paste. Add parsley and basil. Bring to a boil then reduce heat to a hard simmer. Cook for 1 1/2 hours.
Season with salt and pepper
A very simple soup with lots of flavor.