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Soup: 1 pt. Roasted Red Pepper Lentil Bisque

Source of Recipe

MasterCook


List of Ingredients

3 cups water
1 cup diced carrot
2/3 cup dried lentils
1/2 cup sun-dried tomatoes (about 13) -- packed without oil
1 bay leaf
1 (14 1/2-ounce) can plum tomatoes -- undrained
4 cups pieces red bell pepper -- (1-inch)
1 tablespoon olive oil
8 garlic cloves -- peeled
1 cup dry red wine
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon lemon juice


Recipe

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 400¼ While lentil mixture simmers, combine bell pepper, oil, and garlic on a foil-lined jelly-roll pan. Bake at 400¼ 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.

Servings: 8 Serving Size: 1 cup
Per serving: 141 Calories (kcal); 2g Total Fat; (15% calories from fat); 6g Protein; 21g Carbohydrate; 0mg Cholesterol; 234mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates