Peggy Schwartz wrote to tell us: “My family comes to us for Thanksgiving where I serve a traditional dinner with extra vegan dishes to meet my own needs. They look forward to my (annual) creative vegan soup. This year it was Red Lentil with Roasted Red Pepper.”
Thanks, Peggy! We love it!
- 2 cups onion chopped
- 2-3 cloves garlic chopped
- 1 carrot chopped
- 4 mushrooms (or more)
- 1 beet chopped
- 1-2 stalks celery chopped
- 4 red peppers roasted on grill and peeled/seeded (not in food processor)
- 2 red jalapeños roasted on grill and peeled/seeded, or use the peppers raw and chop them in food processor
- 1 1/2 cup red lentils rinsed
- 1 quart vegetable stock (or mushroom). I made my own, which has more flavor.
- 1 8 oz can tomato sauce
- Salt and pepper (or whole black peppercorns) to taste
- 1/2 to 1 tsp paprika
- 1 bay leaf
- water as needed
Heat 1-2 Tbs. vegetable oil in soup pot (Note from Mitra: I use a few tablespoons of water to sauté onions and other veggies)
Add onions and cook until transparent
Add other vegetables except cooked peppers, continue to cook and stir
Add liquids and seasonings and roasted peppers
Cook until lentils are very soft, adding water to prevent sticking
Put soup through sieve, or blender to make smooth (note from Mitra: I like to use a stick blender to puree soups!)
Adjust seasonings by adding chili powder, salt, etc., more stock, (for creamed soup add plant milk, like rice, hemp, almond, etc.).
Return to pot, chill if prepared ahead and reheat when ready to eat, or serve cold.
Garnish with diced avocado, cilantro, etc.