Roasted Red Pepper-Lentil Bisque

By Lv2Cook

Ingredients

• 3 cups water
• 1 cup diced carrot
• 2/3 cup dried lentils
• 1/2 cup sun-dried tomatoes (about 13) packed without oil
• 1 bay leaf
• 1 (14 1/2-ounce) can plum tomatoes undrained
• 4 cups pieces red bell pepper (1-inch)
• 1 tablespoon olive oil
• 8 garlic cloves peeled
• 1 cup dry red wine
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 tablespoon lemon juice

Preparation

Step 1

Combine first 5 ingredients in a large saucepan; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes, stirring occasionally. Discard bay leaf. Place mixture in a blender, and process until smooth. Add plum tomatoes; process until smooth. Return lentil mixture to pan; cover and set aside.

Preheat oven to 400º.

While lentil mixture simmers, combine bell pepper, oil, and garlic on a foil-lined jelly-roll pan. Bake at 400º for 30 minutes, stirring after 15 minutes. Place bell pepper mixture, wine, cumin, and salt in blender; process until smooth. Stir into lentil mixture; cook 5 minutes over medium heat or until thoroughly heated. Stir in lemon juice.

Serving Size: 1 cup