Roasted Red Pepper and Lentil Soup

Name: Roasted Red Pepper and Lentil Soup
Yield: 4
Ingredients: 2 cups (500 mL) diced red pepper; 1 cup (250 mL) diced onion; 2 cups (500 mL) cauliflower florets; 3 cups (750 mL) low-sodium chicken stock; 1/4 cup (60 mL) crumbled Feta cheese; 1/4 tsp (1 mL) salt; 1 cup (250 mL) red lentils; 1/2 cup (125 mL) fresh basil divided; 2 cups (500 mL) milk warmed

Our dietitians' favourite

This soup is easy to throw together and makes for great leftovers. The roasted red peppers and onions add a nice rich flavour that is complemented by the fresh basil and tangy feta cheese. A great meal for a cold day.

Prep: 20 min
Cooking: 35 min

Yields 4

Ingredients

2 cups (500 mL) diced red pepper
1 cup (250 mL) diced onion
2 cups (500 mL) cauliflower florets
3 cups (750 mL) low-sodium chicken stock
1/4 cup (60 mL) crumbled Feta cheese
1/4 tsp (1 mL) salt
1 cup (250 mL) red lentils
1/2 cup (125 mL) fresh basil divided
2 cups (500 mL) milk warmed

READY FOR REWARDS?

Preparation

Preheat oven to 400°F (200°F). Spread red peppers and onions out on a parchment lined baking sheet and cook for 20 minutes.

In a large soup pot, place red peppers, onions, cauliflower, chicken stock, Feta cheese, salt, lentils and fresh basil, keeping some aside for garnish. Bring to a boil over medium-high heat and cook for 15 minutes, stirring to prevent sticking. Take off the heat and blend the soup until smooth with a hand blender. Slowly stir in warm milk. Garnish with additional sliced fresh basil.

Tips

This soup recipe is easy to make in large batches and is very freezer-friendly. Double the ingredients, grab a larger pot, and make two meals instead of one.

Cold milk will curdle if added directly to a simmering soup. To make sure your soup ends up smooth, remove soup from heat before stirring in warm milk.