Roasted Red Pepper Lentil Bisque

Serves: 8

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
141 2 0 6 8 234 21 2

recipe ingredients
3 cups water
1 cup diced carrot
2/3 cup dried lentils
1/2 cup sun-dried tomatoes, packed without oil
1 bay leaf
1 (14 1/2-ounce) can plum tomatoes, undrained
4 cups red bell pepper pieces (cut 1 inch)
1 Tbsp. olive oil
8 garlic cloves, peeled
1 cup dry red wine
1 tsp. ground cumin
1/2 tsp. salt
1 Tbsp. lemon juice

recipe directions
Combine first 5 ingredients in a large saucepan; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes, stirring occasionally. Discard bay leaf. Place mixture in a blender, and process until smooth. Add plum tomatoes; process until smooth. Return lentil mixture to pan; cover and set aside. Preheat oven to 400*F. While lentil mixture simmers, combine bell pepper, oil, and garlic on a foil-lined jelly-roll pan. Bake at 400º for 30 minutes, stirring after 15 minutes. Place bell pepper mixture, wine, cumin, and salt in blender; process until smooth. Stir into lentil mixture; cook 5 minutes over medium heat or until thoroughly heated. Stir in lemon juice.


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Posts By 3FC
  • Diana

    Needs more spice. I would suggest adding a half jalapeno pepper to the bell pepper mixture. Very filling dish! Watch the sodium you get in the canned tomatoes, because they have low sodium options that makes this dish even healthier!