A velvety, vibrant soup that blends roasted red peppers, tomatoes, lentils, and aromatic spices — made rich and wholesome with SayGhee Original Ghee.
Ingredients:
- 4 large red bell peppers
- 1 (14.5 oz / 400 ml) can whole tomatoes
- ½ cup sun-dried tomatoes, chopped
- 2 medium yellow onions, diced
- ½ cup dried red lentils (soaked 1–8 hours if possible)
- 2 tbsp SayGhee Original Ghee
- 5–7 cups vegetable broth
- 2 tsp balsamic vinegar
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½–1 tsp hot smoked paprika (to taste)
- ½ tsp fine sea salt
Instructions:
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Soak lentils (if time allows) for 1–8 hours. Drain and rinse well. If not, rinse thoroughly before use.
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Preheat oven to 400°F.
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Cut bell peppers in half, remove stems, seeds, and ribs. Place cut-side down on a parchment-lined baking sheet. Lightly coat with SayGhee Original Ghee.
- Roast for 25–30 minutes, until skins are wrinkled and slightly charred.
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Remove from oven, place in a large bowl, and cover to steam for easier peeling. Once cool enough to handle, peel skins off and set peppers aside.
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In a large stockpot, melt remaining SayGhee Original Ghee over medium heat. Add onions and salt; cook until soft and caramelized, about 10 minutes, stirring occasionally.
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Stir in garlic, cumin, coriander, and smoked paprika. Cook for 2 minutes, until fragrant. Add a splash of broth if it gets too dry.
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Add canned tomatoes (with juice), sun-dried tomatoes, soaked lentils, and 5 cups of vegetable broth. Break up tomatoes with a spoon. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally.
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Transfer roasted bell peppers and soup mixture to a blender. Let cool slightly, remove lid cap to vent, and blend until completely smooth.
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Stir in balsamic vinegar and additional broth or water to thin to desired consistency. Taste and adjust seasoning if needed.
- Return to pot and gently reheat if necessary.
Serve warm, optionally garnished with fresh herbs or a drizzle of SayGhee Original Ghee.
