We’re Cooking: Roasted Red Pepper and Lentil Soup with Curry, Cumin and Shrimp

Gary’s girls joined us for a light and healthy dinner the other night, pairing this delicious, quick cooking and spicy soup with a spinach and feta salad and a peppery Koyle Royale Carmenere, a boutique winery in the Colchagua Valley of Chile.  Delicious, nutritious and good for the heart.

Recipe:

Roasted Red Pepper and Lentil Soup with Curry, Cumin and Shrimp
Ingredients:
2 red peppers
1 jalapeno pepper
2 tablespoons + 1 tablespoon olive oil
1 cup dried lentils, we used brown lentils
1 yellow onion, chopped
1 zucchini squash, chopped
2 stalks celery, chopped
2 carrots, chopped
3 cloves garlic, chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 tablespoon red wine vinegar
2 dried bay leaves
1 teaspoon dried Herbs de Provence
2 teaspoons Sambar curry spice
1 teaspoon Garam Masala
1/2 teaspoon ground Cumin
Dash ground cinnamon
Salt and Pepper
1/2 cup white wine
6 cups vegetable or chicken stock + more if desired.
1/2 pound medium shrimp, shelled and deveined

Preparation:
Place the red peppers on a pan in a 400 degree oven and let roast for 20 minutes, turning once.  Heat 2 tablespoons oil in a large dutch oven over medium heat, and add the carrots, onion, celery and zucchini.  Cook, stirring often until softened.  Add the lentils and 2 cloves garlic. Stir to coat the lentils with oil and cook for 2 minutes.  Add the wine, dried spices, bay leaves and 1 tablespoon each salt and pepper.  Cook until the wine is almost cooked out. Add the stock and bring to a boil, then reduce to a high simmer and continue cooking until the lentils have softened (about 25-30 minutes).  Meanwhile remove the peppers from the oven and place in a bowl, cover with plastic wrap and let cool.

When the peppers have steamed and are cool enough to handle remove the plastic wrap and carefully remove the stems and seeds (making sure to reserve the liquid in the peppers) and carefully peel off the skin.  Place the peppers with the stemmed and deseeded jalapeno pepper, the remaining clove of garlic, cilantro, vinegar and 1 tablespoon of oil.  Pulse to combine completely to create a pepper puree.  Remove the bay leaves from the soup and add the pepper puree.  Stir to combine and heat through.  About 5-7 minutes prior to serving add the shrimp and parsley and stir to combine.  The shrimp will cook very fast.  Adjust any final seasoning and a bit of extra parsley and serve.

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