The weather has been rainy so I decided to make soup for dinner. We had a lot of peppers I wanted to use up so I decided to pair them with lentils, tomatoes, and kale and came up with this quick easy soup. Served with grilled flatbread made from a simple pizza crust recipe my husband likes to make.
Tomato, Pepper, Lentil Soup
Makes 4-6 servings
1 TBSP extra virgin olive oil
1/3c chopped onion or shallot
2 cloves garlic
2 cans, 14.5oz, diced fire roasted tomatoes, not drained
2 bell peppers, diced (used 1 red pepper, 1/2 of an orange pepper, and 1/2 of a yellow pepper)
1c red lentils, rinsed
32 oz vegetable broth, low sodium
1c frozen chopped kale or a handful or two of fresh kale rough chopped
sea salt and pepper to taste
*For the pizza crust I used this recipe my husband uses made with Cup 4 Cup Gluten Free Flour, surface dusted with granulated garlic and corn meal when rolled out. Cooked on the grill, medium-high, for 2-3 minutes per side.
In a stock pot heat oil over medium heat. Add onion or shallot and cook 2-3 minutes until tender. Add chopped peppers to the onions and cook 4-5 minutes until tender. Grate garlic into the pot and add tomatoes, lentils, and broth. Bring to a boil and then cover and reduce heat and simmer 25 minutes. Add kale and cook another 5 minutes. Enjoy!