Creamy Romesco Tomato Lentil Soup
Creamy Romesco Tomato Lentil Soup might be just the soup you are searching for. Watching your figure? This gluten free recipe has 711 calories, 23g of protein, and 8g of fat per serving. For $2.7 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 2. From preparation to the plate, this recipe takes around 40 minutes. It will be a hit at your Autumn event. If you have balsamic vinegar, bay leaf, bell pepper, and a few other ingredients on hand, you can make it. 42 people have tried and liked this recipe. A couple people really liked this European dish. It is brought to you by Sumptuous Spoonfuls. Overall, this recipe earns a super spoonacular score of 97%. Similar recipes are Creamy Lentil Soup, Creamy Lentil Soup, and Creamy Spinach Lentil Soup.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 teaspoon balsamic vinegar
1 bay leaf
1 cup canned tomatoes
1/3 cup carrots, peeled & chopped
About 2 Tablespoons fresh basil leaves
1 - 3 cloves garlic, peeled & chopped
1/2 cup shredded Italian blend of cheeses
1/4 cup fat free half & half or milk (or cream ... I used fat free half & half)
1 cup Romesco sauce (recipe here)
1 teaspoon olive oil
1/2 cup onion, chopped
Freshly ground pepper, to taste
1/2 cup red lentils
1/2 teaspoon Red Robin seasoning
1/2 teaspoon smoked paprika
1 cup chicken or vegetable broth
2 cups water
1/4 - 1/2 teaspoon fresh ground red chimayo or other hot chili peppers (optional ... more or less to taste)
Equipment:
sauce pan
blender
immersion blender
frying pan
pot
Cooking instruction summary:
Heat a large saucepan over medium heat, then add the onion, garlic, and carrots and saute for a few minutes, stirring, until the onion is soft and translucent.Add the tomatoes, broth, water, lentils & bay leaf. Bring to a boil, then reduce heat and cook until the lentils are tender. Keep the lid partway covering the top and cook about 20 minutes, stirring every 5 minutes or so.If using a traditional blender: Remove from heat, pull out the bay leaf, then pour into a blender cup. Let cool a bit, then add the remaining ingredients. Cover the top with a towel and pulse very gently a couple times to release the extra pressure, then blend till smooth. Adjust seasonings to your liking and blend again.If using an immersion blender: remove the bay leaf from the pan, add the remaining ingredients to the pot and blend till smooth. Adjust the seasonings to your liking and blend again.
Step by step:
1. Heat a large saucepan over medium heat, then add the onion, garlic, and carrots and saute for a few minutes, stirring, until the onion is soft and translucent.
Add the tomatoes, broth, water, lentils & bay leaf. Bring to a boil, then reduce heat and cook until the lentils are tender. Keep the lid partway covering the top and cook about 20 minutes, stirring every 5 minutes or so.If using a traditional blender
1. Remove from heat, pull out the bay leaf, then pour into a blender cup.
2. Let cool a bit, then add the remaining ingredients. Cover the top with a towel and pulse very gently a couple times to release the extra pressure, then blend till smooth. Adjust seasonings to your liking and blend again.If using an immersion blender: remove the bay leaf from the pan, add the remaining ingredients to the pot and blend till smooth. Adjust the seasonings to your liking and blend again.
Nutrition Information:
covered percent of daily need
