This delicious recipe is delicious and versatile. Watch our Green Star member JoAnne demo this on BeGreenWithAmyYouTube.
RED LENTIL ROMESCO SOUP
½ cup broth for sautéing
1 small onion, finely chopped or grated
2 large carrots, grated
2 garlic cloves, finely minced
8 cups vegetable broth
1 ½ cups dried red lentils
1 dried ancho pepper
1 dried chipotle
½ tsp ground chipotle spice (optional)
1 12oz jar roasted red peppers, drained
1 14.5 oz can fire roasted tomatoes, drained
½ cup almond butter (raw or roasted, unsalted)
1 Tbsp lemon juice
1 Tbsp sherry vinegar or red wine vinegar
¼ cup chopped parsley
1-2 cloves raw garlic
4-6 cloves roasted garlic (optional, but better depth)
2 tsp smoked paprika
1 tsp paprika or cayenne pepper, or red pepper flakes, or Aleppo pepper flakes or combo (adjust to your heat level, can be omitted)
Salt substitute and pepper to taste
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.
Put the dried peppers in a bowl and cover with hot water. Put a cover over them and
Meanwhile, add all the ingredients to a food processor or high sided bowl and use a
handheld stick 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).
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,
Instant Pot Directions:
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.
Thanks to our Green Star member JoAnne for another excellent recipe. It is whole food, plant based, sugar, oil and salt free and a treat for the palette.
JoAnne has contributed other recipes like: Make Kefir – Non Dairy, No Sugar, Oil or Salt
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Be Strong, Be Well and Be Green!