tomato and red bell pepper soup

i personally dislike bell peppers, but oddly, i LOVE this soup!!! that's how delicious it is.

INGREDIENTS
2 large red bell peppers
1 large onion, chopped
2 celery stalks, trimmed and chopped
1 garlic clove, crushed
2 1/2 cups fresh vegetable stock
2 bay leaves
2 14-oz cans plum tomatoes
salt and pepper
2 scallions, finely shredded, for garnish
crusty bread, to serve

DIRECTIONS
preheat broiler. halve and seed bell peppers, arrange them on broiler rack and cook, turning occasionally, for 8-10 minutes until softened and charred.

leave to cool slightly, then carefully peel off charred skin. reserving a small piece for garnish, chop bell pepper flesh and place in large saucepan.

mix in onion, celery, and garlic. add the stock and bay leaves. bring to a boil, cover, and simmer for 15 minutes. remove from heat.

stir in tomatoes and transfer to blender. process for a few seconds until smooth. return to saucepan.

season with salt and pepper to taste and heat for 3-4 minutes until piping hot. ladle soup into warm bowls and garnish with the reserved bell pepper cut into strips and the scallion. serve with fresh crusty bread.

YUM!

quick and easy lentil soup

this will serve about four adults:

2 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
1 medium onion, diced
1 cup lentils, rinsed and drained
water, in 1-cup parts
1 tomato, diced
1 zucchini, diced
1/2 cup mushrooms, sliced
salt, to taste

place a deep saucepan on low-medium heat. once heated, add olive oil and garlic. cook garlic until lightly brown. add the onion and cook until it is translucent. add the lentils and let it toast a bit, about 2-3 minutes. next, add all of the vegetables - tomatoes, zucchini, and mushrooms.

last comes water! you will need to add water in parts, one cup at a time at intervals. it depends on the brand of lentils you get, so the amount of water varies. add one cup of water and let it simmer, covered. the lentils should absorb the water in 5-7 minutes. add another cup of water to the soupy consistency you desire. continue to do so until the lentils no longer absorb water and it is at the consistency you like, around 20 minutes. season with salt to taste. serve with crusty bread.

note: i usually use whatever vegetables i have on hand. i even sometimes keep it as simple as garlic, onion, and tomatoes.

this recipe was given to me by my good friend.