Roasted red pepper lentil soup




Roasted red pepper lentil soup is speedy and delicious
This soup is flavourful, has great texture and takes all of 30 minutes to make. You simply throw everything in a pot at once and cook until tender.  
My mom has a way with soup. She has some of the best recipes and she still makes enough to feed an army so half a batch often ends up in one of our homes. Whenever I make one of her recipes I refer to it  as “Gemmy soup” which guarantees my kids will devour it.

I grew up eating soup. All through elementary school we went home for lunch and during the colder months (or rainy spring and fall days) lunch often consisted of soup and a sandwich. I remember eating Campbell’s tomato soup from a can alongside a grilled cheese sandwich, or cheese-and-bacon-things (my family’s name for bread topped with a slice of cheese and a couple of slices of bacon, broiled until crispy and bubbling.)
As I got older mom’s soup became more wholesome and hearty.
This particular recipe is a new addition to mom’s recipe archives. She came across it in a magazine published by a grocery store chain in Maine a few years ago and it has become a family favourite. This soup is flavourful, has great texture and takes all of 30 minutes to make. You simply throw everything in a pot at once and cook until tender.  
Roasted red pepper lentil soup is speedy and delicious
 

Mom’s roasted red pepper soup

  • 1 onion, diced
  • 3-4 cloves garlic, minced
  • Pinch of crushed red pepper
  • 1 can (28 oz) of crushed tomatoes or jar of strained tomatoes
  • 2-4 cups vegetable broth or water
  • 1 jar of roasted red peppers, rinsed and finely diced (about 1 ½ cups worth)
  • 1 bay leaf
  • 3/4 cup dried red lentils
  • ½ Tbsp molasses
  • 3 tsp dried oregano
  • 1 cup frozen corn
  • ½ tsp. salt (or to taste)
  • Freshly ground black pepper

Instructions:
  1. Combine all ingredients in a large stock pot.
  2. Bring to the boil, reduce heat to low and cook until lentils are tender.
  3. Adjust seasoning as necessary.

Green kitchen tips:

  • Choose bottled tomatoes when possible. Most food cans are lined with BPA plastic, which leaches hormone-disrupting chemicals into the food, especially acidic foods like tomatoes.
  • Choose organic corn so you can be assured that it's non-GMO.

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