This is a truly delightful and velvety smooth soup! It has incredible flavor with blended piquillo peppers, tomato, lentils, manchego cheese and toasted almonds!
I made this soup on Wednesday and brought it to the farmers market to let my favorite ceramic artists Tom and Jasper to taste. They shared it with two other guys and they gave me four thumbs up! Yayyyy, I love feedback, especially positive feedback.
Yesterday, I had the great pleasure of meeting a fellow food blogger that I admire very much! Her name is Pang from the fantastic blog “Circa Happy“! If you don’t know about Circa Happy, I highly recommend it! She has to be one of the sweetest people/blogger out there and her photography is out of this world! She is so sweet in person and it shows in her posts. It is so awesome to meet someone that you have only communicated with through the internet. We met up in San Jose for lunch and a little shopping at a very cool outside mall called Santana Row. We talked about everything and of course food photography and blogging. We plan to meet again! The best part about making a big batch of soup is that it is so nice to be able to heat some up after a long day out and call it a night!
I enjoy this with a red Rioja and a white rioja, so it pretty much goes with any dry red or dry white wine.
Recipe: Approx. 8 – 10 servings
- 1 10 oz. Jar Piquillo Peppers (without sugar add) – rinse and remove seeds
- 1 Cup Strained Tomatoes (I used Bionaturae in a glass jar) or 1 Large Tomato – grated, skin discarded
- 1/2 Cup Toasted Almonds
- 1/2 Cup Manchego Cheese ( I used raw aged 12 months – Mitica)
- 1 Tablespoon Sherry Vinegar
- 2 Teaspoons Hot Paprika
- 1 Tablespoon Sea Salt
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 White Onions – diced
- 4 Garlic Cloves – minced
- 1 Bouillon Cube – vegetarian – unsalted
- 1/4 Cup Dry White Wine
- 2 Cups Red Lentils – sorted and rinsed
- 8 Cups Filtered Water
Garnish (optional, but so good)
- Red Cabbage – thinly sliced
- Creme Fraiche
- Toasted Almonds – roughly chopped
Pre-heat the oven to 350 degrees F
Toast almonds – spread out on a cookie sheet and bake on the middle rack for 18 minutes (put a timer on so you don’t burn). Let cool, then roughly chop.