This delicious recipe is delicious and versatile.
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RED LENTIL ROMESCO SOUP Ingredients
ROMESCO Ingredients
LENTILS Instructions
- Add onions, carrots, and garlic to a large pot over medium heat.
- Add a small amount of broth and water sauté the vegetables until soft.
- Add the broth and lentils to the pot and bring to a boil.
- Reduce the heat to a simmer and coo for 20 minutes, or until lentils are soft. Set aside.
- BeGreenWithAmy.com
ROMESCO SAUCE Instructions
- Put the dried peppers in a bowl and cover with hot water.
- Put a cover over them and let reconstitute.
- Meanwhile, add all the ingredients to a food processor or high sided bowl and use a handheld immersion blender.
- Remove the peppers from the bowl and remove the stems and seeds.
- Add to the food processor or bowl. Blitz until smooth. (If you are making the sauce for something other than the sauce be certain to drain the tomatoes and pepper really well, press. You can make to the consistency that you like)
- Whisk the romesco sauce into the lentil soup. Season with Salt substitute
(optional), pepper, and paprika. Serve warm with vegan, Greek yogurt (optional). - BeGreenWithAmy.com
To Serve:
NOTES
- If just making for a sauce or dip, drain the tomatoes and roasted peppers well and pat dry.
- Add a ½ -1tbsp tomato paste to the ingredients.
- The sauce is great on veggies, as a spread with or without vegan mayo on sandwiches, on pasta, over tofu scramble.
- Can be used as a dip as is or less processed so it’s chunky,
- Sauté on medium
- Add 6 cups water/broth (add the rest when finished cooking)
- Manual for 12 minutes
- Slow, quick release (intermittence)
- Add the rest of water/broth
Add the sauce.
Season - BeGreenWithAmy.com
Instant Pot Directions
How do you plan to make this recipe. As a sauce or a soup? Tell me in the comments!
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Looks tasty
It is very good and so versatile.