Red Pepper and Lentil Soup

It's still hot during the day, but it's starting to cool off in the evenings. Last Sunday I made a lentil soup in the slow cooker that didn't heat up the kitchen, but warmed us up after dark.

I added a couple of the vibrant red peppers currently in season. Unfortunately they fade to brown when the soup is cooked, but they still add plenty of nutrients, including lycopene which helps prevent cancers of the lung and prostate. They've also been found to boost the metabolism, a boon to weight watchers everywhere.

I added chipotle chiles in adobo sauce to give the stew a smoky kick. Use less for a milder dish. For a different but good soup, throw in some diced fresh jalapenos or serranos when you sauté the red peppers. Or skip the chiles and stir a teaspoon of smoked paprika into the cooking peppers.

A bowl of this soup is a good light dinner. Serve it with a salad and some bread and cheese for a more substantial meal.

Red Pepper and Lentil Soup

1 tbsp olive oil

1 small onion

6 cloves garlic

1 chipotle pepper in adobo

2 red peppers

1 cup brown lentils

2 tbsp red wine vinegar

Heat olive oil over medium heat. Dice onion and warm in oil until soft. Add chopped garlic and cook 1 minute. Chop the chipotle pepper, add to the pan, and cook, stirring, 1 minute. Dice the red peppers and add them to the pan. Cook 3-5 minutes until beginning to soften.

Scrape into slow cooker. Add lentils and 5 cups water. Cover and cook on low 7-9 hours.

Add vinegar and season with salt and pepper. Serve hot.

Serves 6.