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Broccoli Lentil Soup with Roasted Pepper Coulis

Posted By Chris On March 23, 2009 @ 10:46 pm In Main Dishes,Vegetarian | 4 Comments

Lisa found this recipe on VeganYumYum, and features a sweet roasted red pepper coulis atop a hearty, savory broccoli and lentil soup. A great quick weeknight meal!

Broccoli Lentil Soup with Roasted Pepper Coulis
2 Cups broccoli, chopped
1/2 cup shallots, finely chopped
1/2 cup green Lentils
1 tsp cumin
1/4 tsp chili powder
1 veggie boullion cube
2 cups water
3/4 cup soy milk

Roasted Pepper Coulis
1 red bell pepper
1 tbsp tahini
1 tbsp olive oil
1 tbsp maple syrup
1/4 tsp chili powder
freshly ground black pepper
1/2 tsp salt

Pita chips, to garnish

In a dutch oven, heat a pan over medium-high heat and add vegetable oil to coat the bottom. Add the shallots. Once they start to brown, add the lentils and cumin and stir for a minute or two. Add water, broccoli, and the boullion cube, turn the heat to medium-low and cover. Simmer for about 30 minutes until the lentils are tender but still firm.

Meanwhile, roast the red pepper over a high flame until blackened (alternatively, coat the pepper with some oil and place under a broiler, turning regularly until blackened and blistered, about 10 minutes). Place the pepper in a closed paper bag for 10-15 minutes until cooled. Brush the charred skin off with a paper towel, then remove the stem, seeds, and cut into quarters. Add the roasted bell pepper and the remaining coulis ingredients into a food processor. Blend well until smooth, and set aside to let the flavors intensify.

When the soup is ready, use an immersion blender to blend the soup to a smooth consistency: it will be very thick. Add soy milk to thin the soup as desired.

Place soup in bowls. Add 1/2 of the coulis on top of each bowl of soup and top with pita chips.

2 Servings

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