Roasted Pepper Soup with Lentils and Peas |
|
 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
|
thick rich soup with a nice spice to it great on cold winter evenings Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
2 stalks celery, chopped |
2 bell peppers, roasted |
4 cloves garlic, chopped |
1 ham hock |
1/2 lb sausage, cooked chunked |
1 cup lentils |
1 cup yellow peas |
8 cups chicken stock |
1 teaspoon cumin |
1 teaspoon fresh ginger, minced |
1/2 teaspoon curry powder |
cayenne powder, to tase |
Directions:
1. place ham hock in stock and cook until tender.
2. saute veges in olive oil and add to cooked stock.
3. add cooked sausage to soup with the lentils and peas and spices.
4. cook until peas and lentils are fork tender.
|
|