Roasted red soup

Red pepper red lentil soup

There’s something pleasing about making a soup from similarly-colored ingredients. It frequently seems that foods of the same color taste good together. I’ve made a white soup, and soup meagre, which is a green soup, and now…we have a red soup. It’s comprised of roasted red peppers, red lentils and roasted tomatoes. It actually turned out to be a rusty/rosy color, because as we all know, red lentils are never actually red. They start out sort of salmon-colored, and cook up nearly yellow. Anyway…it’s a tasty soup. Smoky, a little acidic with red wine and balsamic vinegar, and bright with basil and oregano. I added a dollop of pesto as a garnish, for contrasting color, and because the flavor goes so nicely! In the summer this soup would make a wonderful use of tomatoes and peppers from your garden. In the winter, it makes a quick and easy meal with roasted reds in brine, and a can of fire roasted tomatoes. It’s still evocatively summery, though!

Here’s the Decemberist’s lovely Red Right Ankle.
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