Red Lentil and Red Pepper Soup

1. 1

   Heat the olive oil in a 6-quart pot over medium heat.

2. 2

   Add the leek and peppers and cook, partially covered, until soft, about 10 minutes.

3. 3

   Add the chicken stock and 2 cups water and simmer for 30 minutes.

4. 4

   Remove from the heat and puree with an immersion blender.

5. 5

   Return the soup to the heat, add the lentils, and cook for another 25 minutes, until the lentils are soft and broken down.

6. 6

   Stir in the vinegar and season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.