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View more "Main Dishes" recipes Roasted Red Pepper and Lentil Soup Recipe

Roasted Red Pepper and Lentil Soup

Dairy Farmers of Canada
Add to Calendar 12/16/2018 10:00 AM 12/16/2018 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 cups (500 mL) diced red pepper
1 cup (250 mL) diced onion
2 cups (500 mL) cauliflower florets
3 cups (750 mL) low-sodium chicken stock
1/4 cup (60 mL) crumbled Feta cheese
1/4 tsp (1 mL) salt
1 cup (250 mL) red lentils
1/2 cup (125 mL) fresh basil, divided
2 cups (500 mL) milk, warmed

Yields: 4

See full recipe: https://www.dairygoodness.ca/recipes/roasted-red-pepper-and-lentil-soup?source=calendar
Roasted Red Pepper and Lentil Soup true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 20 mins
  • Cooking Time 35 mins
  • Yields 4

This soup is easy to throw together and makes for great leftovers. The roasted red peppers and onions add a nice rich flavour that is complemented by the fresh basil and tangy feta cheese. A great meal for a cold day.

  • Course Main Dishes
  • Prep. Time 20 mins
  • Cooking Time 35 mins
  • Yields 4

Did you know that the same quantity of milk always contains the same vitamins and minerals?

Whether skim, 1, 2 or 3.25% fat, milk provides essentially the same amount of vitamins and minerals.


Ingredients

2 cups (500 mL) diced red pepper
1 cup (250 mL) diced onion
2 cups (500 mL) cauliflower florets
3 cups (750 mL) low-sodium chicken stock
1/4 cup (60 mL) crumbled Feta cheese
1/4 tsp (1 mL) salt
1 cup (250 mL) red lentils
1/2 cup (125 mL) fresh basil, divided
2 cups (500 mL) milk, warmed

Preparation

  1. Preheat oven to 400°F (200°F).  Spread red peppers and onions out on a parchment lined baking sheet and cook for 20 minutes.
  2. In a large soup pot, place red peppers, onions, cauliflower, chicken stock, Feta cheese, salt, lentils and fresh basil, keeping some aside for garnish.  Bring to a boil over medium-high heat and cook for 15 minutes, stirring to prevent sticking.  Take off the heat and blend the soup until smooth with a hand blender.  Slowly stir in warm milk.  Garnish with additional sliced fresh basil.

Tips

This soup recipe is easy to make in large batches and is very freezer-friendly. Double the ingredients, grab a larger pot, and make two meals instead of one.

Cold milk will curdle if added directly to a simmering soup. To make sure your soup ends up smooth, remove soup from heat before stirring in warm milk.

28 people love this recipe.

Rank as top rated See all 50 top rated

Did you know that the same quantity of milk always contains the same vitamins and minerals?

Whether skim, 1, 2 or 3.25% fat, milk provides essentially the same amount of vitamins and minerals.

Did you know that the same quantity of milk always contains the same vitamins and minerals?

Whether skim, 1, 2 or 3.25% fat, milk provides essentially the same amount of vitamins and minerals.

Nutritional Info

Per serving
Energy: 340 Calories
Protein: 23 g
Carbohydrate: 50 g
Fat: 7 g
Fibre: 8.6 g
Sodium: 338 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 23 % / 254 mg
Vitamin C: 209 %
Folate: 82 %
Vitamin B12: 40 %
Vitamin B6: 37 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 2/3 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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