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 a side salad. See the recipe's how-to slideshow here.

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
• 6 cups water
• 4 ounces semi-soft goat cheese
• 4 2-ounce whole wheat or gluten-free rolls

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, stirring frequently, for about 3 minutes.

Add the celery and cook for about 3 minutes. Add the roasted red peppers, lentils, salt, pepper, thyme and water. Reduce the heat until the water is simmering.

Cook for 30 minutes. Remove from the heat and add half of the 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. Serve hot with a whole wheat roll and a half an ounce of goat cheese per serving.