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Lentil Red Pepper Soup

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Ingredients
  Lentils 16 Ounce, rinsed, drained, and picked over (1 Package)
  Onions 2 Medium, chopped
  Carrots 2 Large, chopped
  Ham hock 1
  Homemade chicken stock/3 cans, 14 1/2 ounce each, chicken broth 5 Cup (80 tbs)
  Water 2 Cup (32 tbs)
  Ground cumin 1 1⁄2 Teaspoon
  Cayenne 1⁄8 Teaspoon
  Canned diced green chilies 4 Ounce (1 Can)
  Roasted red peppers 1 Cup (16 tbs), rinsed, drained, and pureed in a food processor
  Salt To Taste
Directions

1. In a 5-quart electric slow cooker, mix together the lentils, onions, carrots, ham hock, stock, and water.
2. Cover and cook on the low heat setting 9 hours, or until the lentils are tender. Remove the ham hock; finely chop the meat and return it to the slow cooker. Discard the bone. Stir in the cumin, cayenne, green chiles, and red pepper puree. Season with salt to taste. Increase the heat to the high setting and cook 15 minutes longer.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Vegetable

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