Recipe

Lentil-red Pepper Soup Recipe

	Rapunzel / All my dishes 1 year, 11 months ago Here's a zesty twist on traditional lentil soup. In order to make it vegetarian I substitute veggie broth for chicken, liquid smoke for the ham hock. Prep:10m Cook:540m Servings:6	Rapunzel
	comfort food easy

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Ingredients

1 package lentils -- (16 oz.) rinsed, drained and picked over

2 medium onions -- chopped

1 ham hock

5 cups homemade chicken stock or 3 (14 1/2 ounce) cans chicken broth

2 cups water

1 tsp. ground cumin -- (1 to 1 1/2)

1/8 tsp. cayenne

1 can diced green chiles -- (4 oz.)

1 cup roasted red peppers -- rinsed, drained and pureed in a food processor

Salt

Description:

Directions

1. In a 5 qt. electric slow cooker, mix together the lentils, onions, carrots, ham hock, stock and water.

2. Cover and cook on the low heat setting for 9 hours or until the lentils are tender. Remove the ham hock; finely chop the meat and return it to the slow cooker. Stir in the cumin, cayenne, green chiles and red pepper puree. Season with salt to taste. Increase the heat to high and cook 15 minutes longer.

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Comments

trigger 1 year, 11 months ago said:
I use lentils every ware I can these days. This is like an old fashioned ham and bean soup my father use to make for us when we were kids. I learned to make it and use everything except the ham in todays recipe.I remember it being very good the meat is so tender it falls off the bone.

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