Soups/roasted red pepper lentil bisque

Serves: 8

Active Time: 45 minutes

Total Time: 1 hour 30 minutes

From: A magazine

Ingredients

3 cups water

1 cup diced carrots

2/3 cups lentils, dried

1/2 cup sun dried tomatoes, packed without oil, about 13

1 bay leaf

1 14.5 ounce, plum tomatoes, undrained

4 cups 1 in-pieces red bell pepper

1 tbsp. olive oil

8 garlic cloves, peeled

1 cup dry red wine

1 tsp. cumin

1/2 tsp. salt

1 tbsp. lemon juice

Directions

Step 1

Combine first five ingredients in large sauce pan, bring to a boil. Partially cover, reduce heat, simmer for 30 minutes, stirring occasionally. Discard bay leaf. Place mixture in blender and process until smooth. Add plumb tomatoes, process until smooth. Return lentil mixture to pan, cover and set aside.

Step 2

Preheat oven to 400 degrees.

Step 3

While lentil mixture simmers, combine bell pepper, oil and garlic on a foil-lined jelly-roll pan. Bake at 400 degrees for 30 minutes, stir after 15. Place bell pepper mixture, whine, cumin, salt in blender process until smooth. Stir into lentil mixture. Cook 5 minutes over medium heat until thoroughly heater. Stir in lemon juice.