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Roasted Sweet Pepper, Carrot, and Lentil Soup with Roasted Tomato Garnish

 My throat hurts today and when my throat hurts I want soup. It's only natural, right? Natural and comforting. That's exactly what this soup is. It packs a punch if you want it to, and it's filled with tons of veggies and vitamins. It tastes gourmet, if I do say so myself.

Maybe I'll feature this soup on my menu when I open a restaurant. (Heh.)

1 lb sweet mini peppers, halved and seeded
1 small onion, roughly chopped
4 carrots, diced
2 celery stalks
4 garlic cloves, 2 minced and 2 smashed
1/2 pint grape tomatoes
red pepper flakes, to taste
1 c cooked lentils
2 c water
1 tbsp apple cider vinegar
tabasco, to taste
salt and pepper, to taste 
1 tsp dill
1 tsp ground fennel seed
1/2 tsp ground thyme
1 tbsp Italian seasoning

  1. Preheat the oven to 425
  2. Coat the mini peppers, onion, carrots, celery and 2 minced garlic cloves in olive oil and put that shit in the oven. Roast them for 25-30 minutes.
  3. As soon as you put that in, toss the grape tomatoes, red pepper flakes, and the two smashed garlic cloves in about a tbsp of olive oil; put them in the oven too. They should take about 20 minutes to start splitting their skins. When they do, take them out and let them sit in a bowl with about 1/3 c of olive oil and the Italian seasoning. They'll sit in that marinade until it's time to eat. 
  4. After the other veggies are tender and browning on the edges, through them in your soup pot with the water, apple cider vinegar, tabasco, salt and pepper, dill, fennel, and thyme. Let all that jazz simmer together for as long as you want. At this point I cooked the lentils.
  5. When your veggies are to your liking (or your lentils are done), transfer everything from the pot in to the blender and blend that shit up. 
  6. Your soup is ready to serve. I garnished mine with a dollop of vegenaise and a few of the roasted grape tomatoes. So yummy!


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