Wednesday, November 25, 2009

Lentil Soup - because my peppers were overflowing!

At the market this time of year I usually buy a couple bags of "cosmetically challenged" mixed peppers from Happy Quail Farms. Then I ended up going to Texas before I had a chance to cook them and came home and knew I had to do something quick. This was a really good way to use them up and it was easy to make as it only takes a little while to cook these little Umbrian Lentils that I had - you can use regular lentils just cook 5-10 min. longer.

Pepper and Lentil Soup serves 4

couple tablespoons olive oil
1 small onion chopped
couple cloves garlic chopped
1 teaspoon smoked paprika
3 sweet peppers, chopped
1 and 1/4 cups lentils
6 cups chicken broth or water
about 1 tablespoon sherry vinegar to serve

Saute the onions until soft, about 10 min. Add garlic and paprika and cook a couple more min. Add the peppers and cook another 10 min. Add the lentils and broth and cook about 20 min. or until tender. S&P to taste. When serving drizzle olive oil on top and a tiny bit of vinegar. Serve with toast of course! Also would be great if you want to add some chopped spanish chorizo when you add the peppers.

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