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Piquillo Pepper Red Lentil Bisque = CaliZona

Approx. 8 – 10 servings

Ingredients

Bisque

  • 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

Puree

  • 1 - 10 oz. Jar Piquillo Peppers without sugar – 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  Mascarpone
  • 1 Cup Manchego Cheese I used raw aged 12 months – Mitica
  • 1 Tablespoon Sherry Vinegar
  • 2 Teaspoons Hot Paprika
  • 1 Tablespoon Sea Salt

Garnish (optional, but so good)

  • Red Cabbage – thinly sliced
  • Mascarpone

Instructions

  1. Dice the onion and add to a 4 to 5 1/2 quart soup pot or dutch oven along with the olive oil.
  2. Sauté on medium-low heat.
  3. Mince the garlic and add to onions and sauté for about 10 minutes or until garlic is slightly golden.
  4. Add wine and bouillon.
  5. Mash bouillon cube to dissolve and cook until wine is syrupy.
  6. While onions are cooking, measure lentils, sort for any rocks and rinse really well.  Set aside.
  7. When the onions are finished cooking, add water and lentils.
  8. Turn up the heat to high and bring to a boil, then reduce heat to medium-low or lower to simmer.
  9. Cook for about 20 minutes or until the lentils are soft.
  10. While lentils are cooking, make the piquillo puree.
  11. In a food processor or blender; puree the piquillo peppers, crushed tomato sauce (if using a tomato, cut in half and grate on a cheese grater with the cut side of the tomato down), cheese, vinegar, paprika and salt.
  12. Add the puree to the soup when the lentils are finished cooking.
  13. Puree with a handheld blender (immersion blender) or you can use a food processor but it won’t be as smooth.