Roasted Red Pepper Soup

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 45 Minutes

This recipe can easily be multiplied and keeps well for about 48 hours in the refrigerator. Serve with Beet and Shallot Salad or Caesar Salad or Cole Slaw or Coumadin Safe Cucumber and Chive Salad or Cucumber and Chive Salad or Green Bean and Mushroom Salad or Kale Salad with Pumpkin Seeds or Mushroom Salad

Ingredients

• 2 large red bell peppers
• 1 tsp olive oil
• 1 small red onion (diced)
• 2 cloves garlic (each sliced in half)
• 1 large rib celery (diced)
• 1/2 cup red lentils
• 1/2 tsp salt
• fresh ground black pepper to taste
• 1/2 tsp dried thyme
• 2 cups no salt added vegetable stock
• 4 cups water
• 2 ounces semi-soft goat cheese

Preheat the oven to broil.

Place the peppers in the oven and roast, turning frequently, until blackened on all sides.

Remove and place in a brown paper bag. Allow them to cool.

After the peppers are cooled peel them and then seed and mince.

Place a large sauce pan over medium heat and add the olive oil.

Add the red onion and garlic and cook for about 3 minutes.  Stir frequently.

Add the celery and cook for about 3 minutes.  Stir frequently.

Add the lentils, salt, pepper, thyme and water.

Reduce the heat until the water is simmering.

Cook for 30 minutes.  Stir occasionally.

Remove from the heat and add the red pepper and goat cheese.

Let the soup cool for about 10 minutes stirring occasionally to help the goat cheese melt.

Using a blender or stick blender, puree until smooth.

Reheat and serve.