Roasted Red Pepper & Lentil Soup

Roasted Red Pepper & Lentil Soup

INGREDIENTS:

•       5 oz bacon
        •       1 small onion, diced
        •       1/2 tsp salt
        •       2 cloves garlic
        •       1 tsp ground cumin
        •       1/2 tsp tsp curry powder
        •       2 TBSP tomato paste
        •       1 1/2 cups red lentils; rinsed & drained
        •       8 oz. Crushed tomatoes
        •       8 oz. Jarred roasted red bell peppers (drained)
        •       6 cups low sodium chicken broth

*Optional—Add Kale 🥬 or other veggies for more color.

DIRECTIONS:

1. Cook the bacon in a 4-5 quart pot over medium heat, stirring occasionally until crisp and the fat has cooked down; about 10 minutes.
       2.      Add the onion; season with salt and cook down about five minutes. Then add garlic, cumin, and curry powder. Add the tomato paste & cook for another two minutes. Then add the lentils, can of tomatoes, red bell peppers,  chicken stock and a pinch of salt.
       3.      Combine; then increase the heat to medium high and bring to a boil. Cook for 2 to 3 minutes; then reduce to a simmer and cover. Cook until the lentils are tender, checking around 20 minutes. Continue cooking another 10 to 15 minutes until the soup thickens & the lentils breakdown.
       4.  Taste test and adjust seasoning with salt and pepper.