Print
Creamy Roasted Red Pepper Soup with Crispy Fried Lentils | yestoyolks.com

Creamy Roasted Red Pepper Soup with Crispy Fried Lentils


  • Yield: 6-8 servings 1x
Scale

Ingredients

For the Lentils:

  • 2 cups red lentils, soaked for 1 hour and drained
  • Canola oil, for frying
  • 2 teaspoons sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper

For the Soup:

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • Pinch of red pepper flakes (optional)
  • 2 (12-oz) jars roasted red peppers, drained
  • 1 large Russet potato, peeled and diced
  • ½ cup dry white wine
  • 4 cups low-sodium chicken or veggie stock
  • 1 cup water
  • 1 tablespoon sugar
  • ½ cup half-and-half or cream (optional)
  • Salt and pepper, to taste

To Serve:

  • The crispy lentils
  • Sour cream or plain yogurt
  • Fresh chives or parsley, chopped
  • Olive oil, for drizzling

Instructions

For the Lentils:

  1. Drain the soaked lentils and pat dry with paper towels.
  2. Heat ¼-inch of canola oil in a cast-iron skillet over medium-high heat.
  3. Add the lentils, in batches, to the hot oil and cook, stirring frequently, until they are crispy and yellow, about 2 minutes.
  4. Drain the fried lentils on a plate lined with paper towels. Toss the sugar, paprika, salt, and pepper in a small bowl and sprinkle over the fried lentils while they’re still warm. Serve as a garnish on the soup.

For the Soup:

  1. Heat the oil and butter together in a large pot over medium heat. Add the onions, garlic, red pepper flakes, and thyme sprigs along with a pinch of salt, and stir to combine everything. Cook for 5 minutes or until the onions are softened.
  2. Add in the roasted red peppers and diced potato and cook for another 5 minutes. Add in the wine and cook until it is mostly reduced, about 1-2 minutes.
  3. Add the stock, water, and sugar and another pinch of salt and pepper, and bring to a simmer. Simmer for 15-20 minutes or until the potato is very soft and the liquid has evaporated slightly.
  4. Using an immersion blender (or a standard blender – in batches!), blend the soup until smooth. Stir in the half-and-half and adjust the seasonings, as needed. Keep warm until you are ready to serve.

To Serve:

  1. Ladle the soup into bowls and garnish each with the crispy lentils, a dollop of sour cream or yogurt, a drizzle of olive oil, and a sprinkling of fresh chives. Serve immediately.