Creamy Lentil and Roasted Yellow Pepper Soup
In India, yellow lentils are called Toor Dal. They make a delicious soup that is packed with protein. In this recipe I add my yellow pepper herb sauce to the cooked lentils for a delicious soup that is healthy and tasty. It’s also cost-effective, which makes it a great dish for a crowd.
Ingredients (serves 4):
1 cup dried yellow lentils
3 cups water
1 teaspoon salt
1 recipe of yellow pepper herb sauce (recipe follows)
Method: In a saucepan add the lentils, water, and salt. Bring to a simmer and cook until lentils are tender, about 20 minutes. Remove from heat and drain lentils into a bowl, reserving the cooking liquid. In the bowl of a blender or food processor, add the Yellow Pepper Herb Sauce and lentils. Process until smooth, adding enough of the reserved cooking liquid until the soup is the desired consistency. If necessary, just add more water. Taste to see if more salt is needed, and pour into a saucepan to heat. Serve in bowls and garnish with cilantro.
Yellow Pepper Herb Sauce
2 large yellow bell peppers
1 clove garlic, chopped
1/4 cup chopped fresh cilantro leaves
4 or 5 basil leaves, torn
3 tablespoons grated Parmesan
1/2 cup extra-virgin olive oil
1 tsp. salt
1 tsp. freshly ground pepper
Method: Preheat oven to 350 degrees. Place peppers on a baking sheet and roast for 40-45 minutes, until skin is blistered and starting to brown. Remove from oven and cool completely. Remove skins, stems, and seeds; then cut into strips. In a food processor or blender, add the peppers and remaining ingredients except olive oil, and process until combined. With the motor running, add the oil and process until emulsified and season with salt and pepper, to taste.