Bell Pepper and tomato soup


This is my new favorite soup!  I love it.  It's smooth and warming with a little kick. Today has been rainy, which is sooooooo unusual for Northern California at this time of year, so I decided to make some soup and feel all warm and cozy.



Here is the recipe:

40g or 1/4 cup red lentils
1 small onion, chopped
1 garlic clove, chopped/crushed
5 medium tomatoes, roughly chopped or a can of tomatoes (eg Pomi chopped tomatoes)
2 peppers - one red and one yellow
400g or 1 3/4 cups water or stock
shake or two of cayenne pepper
To serve - hemp and pumpkin seeds

1. Begin by grinding the lentils into a powder/flour, using a coffee grinder or spice grinder. Put to one side.
2. Dry-fry the onion, garlic and peppers in a medium saucepan, until soft (approx 5 - 10 minutes)
3. Add the stock/water, tomatoes, ground lentils and cayenne and simmer for 12 - 15 minutes
4. Puree in a blender or food processor until smooth and creamy.
5. Serve sprinkled with hemp and pumpkin seeds.

You can use just red peppers, but I like to use one red and one yellow - just coz they look pretty! They are a good source of Vitamin C and also carotenoids.




The lentils are used like flour, to thicken the soup.  I'd never tried using ground lentils in a recipe - but grinding them first helps you achieve a smooth texture to the soup and they cook quickly.  I can see myself using them to thicken lots of other dishes too.



It's quick and easy to make.  As the soup will be pureed, you don't have to spend a long time on chopping things finely, as the blender will do that.  And the kick of cayenne (to your taste) gets your taste buds dancing!


If you feel like you need to cozy up, give it a try.  A healthy, warming, tasty soup.
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Red pepper and Rosemary Spread

This is one of the recipes from Vegetarian Everyday, that I blogged about last week.


A simple 6 ingredient recipe - two of which are salt and pepper!  Basically it is roasted red peppers, sunflower seeds, rosemary and lemon juice.



Most roasted pepper recipes talk of roasting the peppers then putting them in a brown bag to cool before peeling. This recipe doesn't include any bags - and it doesn't need it! Peppers peel just fine after roasting so I've never quite understood why the brown bag seems to come into play!


Anyhow- its a good peppery spread that I've used as both a spread on crackers or sandwiches,  as a dip, as a sauce, ....very versatile.

Beautiful color too!
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